Sour Dough

Sour Dough

$4.00

Full Bodied

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.

Description

Nutrition Facts

  • Nutrition Facts

  • Servings Per Container14
  • Serving Size1 slice (57g/2 oz)
  • Amount per serving
  • Calories130
  • % Daily Value*
  • Total Fat0 g0%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium210 mg9.13%
  • Total Carbohydrate28 g10.18%
  • Dietary Fiber1 g3.57%
  • Total Sugars0 g
  • Added Sugars0 g0%
  • Protein4 g8%
  • Vitamin D (Cholecalciferol)0 mcg0%
  • Calcium70 mg5.38%
  • Iron3.1 mg17.22%
  • Potassium30 mg0.64%

Ingredients

UNBLEACHED, UNBROMATED FLOUR, WATER, HI GLUTEN HUMMER FLOUR, DARK RYE FLOUR, WHOLE WHEAT FLOUR, SEA SALT
CONTAINS LESS THAN 2% OF THE FOLLOWING: CULTURED WHEAT FLOUR.
CONTAINS: WHEAT