Wheat & Rye Flour
Fresh Water
Aged Levain
Sea Salt
All natural ingredients & no funny stuff…
UC Davis Alumna
VP of Tasting & Praise
“Sliced, plastic-bagged, off-the-shelf bread can taste bland. Many in the baking industry add preservatives and flavor agents like honey (sweet) or vinegar (sour) to their quick, lackluster products to make them sell better.”
“I say try my Dad’s artisan whole wheat sourdough. It is just soo good…“
“Naomi, thanks for the Introduction!”
West Sacramento, California
Whole wheat sourdough bread is different. Yes, I bake nutritious, aromatic, artisan-crafted sourdough goods in small batches. All are made with naturally aged levain (flour, water, wild yeast, etc.), lots of whole wheat flour, a touch of malt, long fermentation, and NO industrial food additives.
The 49er miners once lived off sourdough while digging for gold in wild foothills. Their bakes were less delicious − unlike the fine French and Italian shops that baked tasty sourdough bread in bustling San Francisco during the Gold Rush era.
After college, I once took a stint at a German bakery. The aroma of fresh-baked breads and pastries lingers on in my sensual memory. These days, I have rediscovered the craft of baking incredible sourdough goods as my hobby. 😜
Can Something so Tasty be so Healthy?
- Whole wheat is a vital source of plant-based proteins and leaves a smaller environmental footprint than animal-based food products.
- Packed with plenty of fiber and nutrients, whole grain’s natural complexity lends itself perfectly for slow-fermenting sourdough.
- No one yet knows how industrial preservatives affect gut health. We do not add preservatives to our sourdough bakes.
- Real whole wheat sourdough is gloriously digestible, possibly even for folks with gluten sensitivity, and supports the unsung microbiome of the gut.
- Bonus − because my sourdough bread does not contain eggs or dairy, it lasts surprisingly long when kept in a breadbox or linen bag. 😅
The Sourdough App
Baker’s Math made easy.
Baker’s Math or Percentages are used to scale a given recipe’s ingredients up or down for different quantities of ingredients or loaves.
In my app, you simply enter a few vitals, including the desired Baker’s percentages, and the app calculates the proper ingredients for your whole wheat sourdough bake. 🤩
Current Offerings
Our current sourdough offerings include batards, demi-baguettes, and pretzels. All contain a good amount of whole wheat flour and are baked in small, artisan batches.
Whole Wheat Sourdough Batards
This bread belongs on every kitchen table. It is prepared with aged levain, 50% whole wheat, long fermentation, and small batches. What many like best about it is its caramelized crust. Batards are elongated, making them a bit easier to hold and slice than round boules. Around 710 gm or 25 oz.
Whole Wheat Sourdough Demi-Baguettes
These demi-baguettes are easy to munch on during breakfast, lunch, and dinner. Thin and long, they are prepared with aged levain, 25% whole wheat, long fermentation, and in small batches. Around 385 gm or 14 oz.
Whole Wheat Sourdough Pretzels
Soft pretzels break the mold a bit. Real Schwabian or Bavarian soft pretzels are dunked in a lye bath for their distinct crust and color. The German recipes also call for less whole wheat flour, and the inclusion of diastatic malt powder and some butter for flavor. I take no shortcuts here. Around 105 gm or 3.5 oz.
Orders, Popups, Drops & Pickups
SOURDOUGH
Tasty Batards, Soft Pretzels, Crispy Boulots, Crusty Baguettes − all prepared and baked with aged levain, healthy amounts of whole wheat, and long fermentation. True sourdough without shortcuts! These affordable, small-batch gourmet foods will soon be available for order and/or pickup at popups and drops.
To Family, Friends, and Neighbors…
I set up this site to inspire and support local family & friends and those dispersed worldwide in their endeavor to bake nutritious, aromatic, and tasty sourdough bread at home.
Does every loaf of my baking come out great? Nope. But practice makes perfect. My early attempts baked tasty but relatively flat and dense loaves. I called them frisbees. No more, that was then. This is now.
Give baking sourdough bread a try if you have not done so. Sacramento Sourdough is here to guide you in developing your baking skills and discovering the joys of devouring homemade sourdough bread and losing weight! 😊
Get & Stay In Touch
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And now the Gourmet Experts weigh in one more Time…
