At Zingerman’s Bakehouse, we use the terms “sourdough” and “naturally leavened” interchangeably for our naturally fermented breads. I personally prefer to say naturally leavened because sourdough implies that the bread will taste sour, and that is not always the case.
What does naturally leavened mean?
As artisan bakers, we are very happy to tell you that many of the breads we bake are naturally fermented. These breads don’t use any commercial yeast—the sourdough starters are kept alive and fed daily in preparation for addition to the final mix. They start with the fewest ingredients, but thanks to the fermentation time (anywhere from 14 to 18 hours, depending on the type of bread) they have the most complex flavors.
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Fermentation is an ancient food preservation technique that humans have been using intentionally for literally thousands of years. It extends the life of food and can make it taste better. It’s a natural process through which microorganisms like yeast and bacteria convert carbohydrates—like starch and sugar—into alcohol or acids that give food a distinctive flavor, ranging from tart to savory. The fermentation process promotes the growth of good bacteria, known as probiotics, and their by-products, such as organic acids, keep the bad microorganisms out, which can otherwise make us sick.
Fermentation can occur naturally, no human hands needed, and we can harness it ourselves in an attempt to control the outcome, giving us the level of sour or the spectrum of flavors and textures we prefer. Fermented foods are everywhere, from soy sauce to yogurt to beer to pickles.
How does naturally leavened bread taste?
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Naturally leavened bread can come in the full range of sweet to very sour depending on how the fermentation process is handled and what kind of ingredients are used. For example, the Italian Christmas bread panettone is traditionally naturally leavened and it is definitely sweet and milky in flavor, not sour. Our Better than San Francisco Sourdough is the tangiest of all of our naturally leavened breads. Our Cinnamon Raisin and Chocolate Cherry are certainly sweet with a slight background note of tanginess and they are also both naturally leavened. Whether sweet or tangy, or somewhere in between, we as bakers strive for fully fermented breads to give you the best experience in terms of flavors, textures, and aromas as well as nutrition.
So if you’re looking for breads made from natural starters, with no commercial yeast, and long fermentation times…
… we bake more than a dozen different choices. All have lots of flavor and texture variations whether you want to call them sourdough or naturally leavened. Need a few names to start your personal research? Farm, Pecan Raisin, Cinnamon Raisin, Country Miche, Chocolate Cherry, 8 Grain 3 Seed, and Vollkornbrot are all naturally leavened breads.
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