Traditional sourdough bread starts with wild yeast, filtered water, and flour. Meet the sourdough starter that makes all things sourdough at Delaware Street Bakery, Gwen. Gwen is kept in the refrigerator until an order arrives. She is fed until the needed amount of starter is achieved. Then more, flour, filtered water and salt is added in the right proportions to make a loaf of bread. All this takes time since wild yeast produces a fermented loaf of bread. No ‘Instant’ yeast is used. From ordering to pickup can be up to 36 hours depending on the weather. Warm weather encourages Gwen to grow faster while cool weather slows her down. A Natural fermentation makes for a tastier sourdough product.

Traditional White: Only Organic White Bread Flour

Traditional Light Wheat: Organic Whole Wheat and White Bread Flours

Traditional Spelt: Organic Spelt and White Bread Flours

Traditional Rye: Organic Dark Rye, Organic Unsifted Rye (When available), and White Bread Flours

Traditional Country: Organic Dark Rye, Organic Spelt, and White Bread Flours

Traditional White Sourdough	Regular Salt Low Salt
Traditional Light Wheat Sourdough	Regular Salt Low Salt Honey Wheat
Traditional Spelt Sourdough	Regular Salt Low Salt
Traditional Country	Regular Salt Low Salt
Traditional Rye	Regular Salt Low Salt Organic Caraway Seed Organic Ground Caraway Organic Rosemary