I would like to talk a little bit about sourdough bread. More specifically, our sourdough bread.
We have two starters that Paul uses to create Andover Sourdough.
One date back to 2004. The other dates back to 1893.
The 2004 starter is used in Paul’s white sourdough. He uses unbleached, unbromated stone ground-aged bread flour for this bread.
The 1893 date back to a mining community in Cripple Creek, Colorado. This starter is used in Paul’s Multigrain, Whole Wheat Sourdough, and all of our Rye bread.
In his book ‘Sourdough Culture’ Eric Pallant writes about the history of Sourdough and, in particular, the 1893 Starter that we use here at Bakery On The Square.
When we were in Meadville, we owned The Creative Crust Bakery. Eric apprenticed with Paul for research for his book.
https://www.amazon.com/dp/1572843012/ref=cm_sw_em_r_mt_dp_PMTD7RG4RSGQP02SG2HD
