— Sourdough Bread in Vaughan —

If you’re looking for naturally leavened sourdough bread in Vaughan, Bartholomew Bakery offers bread lovers a crusty, tangy and healthy alternative to processed loaves of bread. The enchanted taste begins with the dough starter! It is the perfect solution for anyone, including those with digestive issues, to enjoy bread!

What Is Sourdough Bread?

Fresh sourdough bread is best described as naturally rising dough that depends on fermented flour and water instead of commercially produced yeast used with most bread starters. This flour has good bacteria and wild yeast to force the “rise” of the dough.

Why Is It Called Sourdough?

Depending on the starter creation, sourdough to most people offers a chewy texture with a tangy flavour. This “sourness” is detected in wheat flour as the natural bacteria combines with the glucose that develops as the starches are broken down by the natural enzymes.

The History of Sourdough Bread

While the popularity of sourdough has seemingly taken off in recent years, it was first used in Ancient Egypt. It is believed in early 1500 B.C., bread dough was formed and exposed to microorganisms, otherwise known as yeast.

Health Benefits of Sourdough Bread

Because of the natural ingredients, sourdough bread opens the doors for many people who have otherwise had to avoid enjoying the goodness of bread.

Abundance of Polyphenols

Did you know sourdough bread offers an abundance of polyphenols? These plant compounds are often used to defend the immune system from serious disease and health conditions of Alzheimer’s, Type 2 diabetes, cancer, and heart disease.

Rich in Minerals Iron, Manganese, and Selenium

With fortified flour and the incredible fermentation process, sourdough produces iron, folate, manganese, and selenium. The presence of B vitamins of niacin, thiamin, and riboflavin also adds to the health benefits.

Healthier Than Yeast Bread

When choosing sourdough bread at Bartholomew Bakery, understand that the naturally leavened dough boosts the nutritional value in comparison to bread made with commercial yeast. The unique fermentation process targets the nutrient absorption blocker known as phytic acid.

Easier to Digest

Enjoy bread once again with Bartholomew Bakery’s fresh sourdough bread in Vaughan. As the natural enzymes in the starter dough are broken down during fermentation, the results are an easy-to-digest bread. This process does not remove the gluten but makes it tolerable for those with sensitivities.

Helps in Blood Sugar Control

The lactic acid in sourdough works as a glucose controller, allowing it to slowly release into the bloodstream. By reducing the glycemic index (GI), diabetics can enjoy the delectable taste of sourdough without experiencing insulin spikes.

Bartholomew Bakery: Sourdough Bread in Vaughan

As an artisan bakery in Vaughan, Bartholomew Bakery offers naturally leavened sourdough bread made in-house with three simple ingredients of flour (grown and milled in Quebec), water, and salt.

Choose from various homemade sourdough bread at our bakery in Vaughan. We offer fresh Country White, Multigrain, Olive & Herbs, Oat & Honey Boule, and our frozen loaves of Roasted Garlic and Parmigiano. Contact us today for more information.