Our Sourdough has a full-bodied flavor, with tender crumb. Sourdough is so named because it has no yeast. In l983 Boyd Bissell, Heidelberg’s founder and c.e.o., visited Jewels Rabin, an artisanal breadmaker in Plainfield, Vermont. Rabin was baking sour dough left to ferment overnight in a traditional refractory-brick oven. Bissell was stunned by the body, porosity, and slight crustiness of Rabin’s loaves. He was inspired to apply the same prolonged fermentation to yeast-based miche bread, and baked the first loaves in his kitchen stove in Cattown, New York. This was the beginning of Heidelberg. Five locations later, its huge plant in Frankfort, New York, is producing a hundred thousand loaves a week and counting of sixteen types of bread, all of which are certified kosher.