Craft
What is natural fermentation?
Natural fermentation is dough risen by a maintained flour-and-water starter. Yeasts make gas; lactic acid bacteria make acids and aroma. It is a method, not a health claim.
In short
At this bakery, natural fermentation means the loaf is leavened with a living starter instead of relying on concentrated commercial baker’s yeast for speed. Flour, water, salt, time and temperature do the work. Wheat sourdough still contains gluten.
How does it work?
After flour is hydrated, enzymes free some sugars. Yeasts use them and release carbon dioxide, which the dough must hold. Bacteria produce organic acids that change flavour and dough behaviour. Over-fermentation can flatten a loaf; more time is not automatically better.
How is it made here?
- The starter is fed and judged by rise, aroma and the ability to raise dough.
- Bulk fermentation is watched by feel and time, not a fixed slogan.
- A cold proof is used when it helps flavour, not as a medical step.
- Orders are confirmed at least 72 hours ahead so fermentation can finish before your date.
How is it different from commercial yeast?
| Natural fermentation (starter) | Commercial baker’s yeast | |
|---|---|---|
| Culture | Mixed yeasts and bacteria in flour and water | Selected, concentrated yeast |
| Speed | Usually slower; needs watching | Usually faster and easier to schedule |
| Gluten in wheat bread | Present | Present |
Excellent bread can be made either way. The difference is process and flavour pathway, not a moral ranking. See sourdough vs commercial yeast.
What ingredients are used?
A plain loaf is flour, water, salt and starter. Other menu items follow their recipe (butter or extra virgin olive oil where that recipe uses them). Allergens including wheat are disclosed. Production is in a shared kitchen.
How should the loaf be stored?
Cool it completely. Keep it whole for a day or two, then slice and freeze if you need longer. Discard mould or an off smell. Full notes live in the sourdough guide.
Related questions
What sourdough is · starter · the Sourdough Egypt homepage · Classic Sourdough
Frequently asked questions
Is natural fermentation the same as adding no yeast?
No. Starter contains yeasts. The difference is a mixed culture in flour and water versus concentrated commercial baker’s yeast.
Does natural fermentation make bread gluten-free?
No. Ordinary wheat sourdough still contains gluten.
Is baked sourdough probiotic?
Oven heat kills most microorganisms in the loaf. Do not call the baked bread probiotic by default.
Sourdough guide
Starter, dough, time and how we describe sourdough without hype.
Read the sourdough guide