3 products

Sourdough

Real sourdough bread, made the slow way: our signature loaves rise for twenty hours on wild levains we raise ourselves in El Monte, California.

French T65 flour, whole grains, water and sea salt — an ingredient list a third-grader can read. No commercial yeast, no dough conditioners, no additives.

The long, cold ferment builds an open crumb, a deep amber crust and natural keeping quality. Every loaf is baked to order overnight and delivered across California the next morning.

What is levain?

Levain is nothing more than flour and warm water, left to rest until the wild yeasts and friendly bacteria that live on the grain join forces. That living culture — fed by hand, day after day — is what raises every Hour 20 loaf. We have never used commercial yeast.

Natural fermentation passes from one batch to the next: a piece of the previous culture seeds the following one. Starting and steering that fermentation is one of the most technical parts of a baker’s craft, and the reason our bakers work through the night.

Why slow-fermented sourdough?

A twenty-hour cold ferment develops complex, gently tangy flavor and a crust that caramelizes deeply. Many people also find naturally leavened bread easier to enjoy, and it keeps remarkably well — the crumb stays moist for days without a single additive.