by David Lee

By many accounts, sourdough dates back to ancient Egypt when the art of leavening bread was invented. Though the name implies bread with a sour taste, sourdough actually refers to a method of growing yeast and keeping it alive for long periods of time.

Sourdough starter, lavain, is a culture of bacteria and yeast. The primary flavor comes from lactobacilli present in symbiosis within “wild” yeast that is captured from the air. The mixture will “sour” during fermentation and will give off alcohol and carbon dioxide which will cause the bread to rise. Cultures can be passed on from loaf to loaf. The most famous culture is the San Francisco culture.

True sourdough lovers are pretty picky folks and can identify the signature taste that comes with an artisanal loaf.  You need to know your stuff when making sour dough and the bakers at Capistrano’s Bakery have it down to an art. 

So, if you need a ‘real’ sourdough fix, Capistrano’s breads are available for order wholesale by calling (480) 968-0468 ext.1001 or visit their website here

Visit Capistrano’s Wholesale Bakery online by clicking here.

Click Here to read more Breakin’ Bread Features

Or, in Arizona, Capistrano’s artisan breads are available at Vincent’s Saturday Market on Camelback when it is open, at Holsum Outlets, and now at Luci’s Healthy Marketplace. Here are the locations.

  • Apache Junction – 10107 E. Apache Trail
  • Casa Grande – 823 N. Pinal
  • Chandler – 7275 W. Detroit
  • Peoria – 9210 W. Peoria
  • Tucson – 2801 S. 4th Avenue
  • Luci’s Healthy Marketplace -1590 East Bethany Home Road, Phoenix