Our sourdough starters are made by mixing flour and water.  The natural yeast and bacteria present in the environment and on the wheat grow and multiply creating leavening and flavor for the bread.  Sourdough is a living thing that needs food, water and oxygen to grow and live.  Twice a day the sourdough starters are fed with flour and water so they can be used for doughs the following days, months and years.

Our paper bag with the perforated middle allows the bread some air and lets our customers see the bread.  Sometimes our bread is bagged while it’s still warm and the moisture needs a way to escape.  The part paper and part perforation keeps the bread from retaining moisture.

Wrap bread tightly in aluminum foil or saran wrap, place in a sealed plastic bag and put in the freezer.  When ready to use bread, bring to room temperature while still in packaging.  Heat oven to 350 degrees and place the thawed and unwrapped bread in oven for 10 to 15 minutes. 

Frequently Asked Questions

After slicing,  wrap bread in a cotton dish cloth or towel and place the cut side down on the cutting board, counter or basket.  To keep bread longer, store bread in our bag, place in a plastic bag that’s kept open.

What is the best way to store our bread on a daily basis?

What is the best way to freeze our bread?

Why does Brother Moon Bread use a paper bag instead of an all plastic bag?

What is natural yeast, or sourdough, starter?

Fermentation is what gives bread flavor.  Our breads begin with a pre-ferment.  A pre-ferment is a portion of fermented dough that is mixed into each batch of bread dough.  Some bread is made with pre-ferment that includes commercial yeast.  Our sourdough starter contains only natural yeast strains. Sourdough starters are given between 24-36 hours of fermentation time before being mixed into the doughs.

Using the sourdough starters affects crust (thickness and color), crumb (texture) and shelf life. 

What gives the bread the flavor?