Natural, slow fermentation, the way we make bread

Since the very beginning, every Saron Hub bread has been made with natural fermentation. No commercial yeast: what makes our dough rise is our levain.

What is levain?

Levain (also called sourdough starter or mother dough) is a living culture made only of flour and water. Over time it develops wild yeasts and lactic acid bacteria that ferment the dough naturally. To stay active, the levain has to be fed every day with fresh flour and water.

Why slow fermentation?

While ordinary bread is ready in one or two hours, our breads rest for many hours before going into the oven. During that time:

• the dough develops a more complex aroma and flavor, with that gentle tangy note;
• a golden, crunchy crust forms, along with a moist and airy crumb;
• the enzymes and microorganisms in the levain “pre-digest” part of the starch and gluten.

It’s a process that takes planning and patience, but the result shows in every slice. See our slow-fermented breads on the menu.