Bread
Sourdough Loaf
Sourdough bread is fermented by a “starter” of wild yeast and natural bacteria. There are no two starters that are exactly the same because of the wide variety of bacterias, flours, environments, and baking practices that make each starter unique. Thus, each sourdough baker has their own distinct tangy flavor and chewy texture, unlike commercial yeast breads which are designed to taste exactly the same each time.
Furthermore, the long fermentation process breaks down gluten and phytic acid, making it easier for most people to digest. It’s also more nutritious, with a lower glycemic index than white or whole wheat bread.
Porterville Bread’s goal is to make wholesome, nutritious, and delicious bread & share it with our local community. We hope you enjoy it!
Frequently Asked Questions
"Do you have a store?"
No storefront right now—Porterville Bread is a micro-bakery—but that’s a goal down the road. (This is the most commonly asked question)
"Is your bread organic?"
Yes! Our flour is organic & unbleached.
"Can I buy some of your starter?"
No. You cannot buy any. But…I will GIVE you some starter. Just ask & I’d be happy to share with you!
"How long does the bread stay fresh?"
Our bread is best enjoyed within 1–3 days. After that, we recommend slicing and freezing to preserve freshness.
"Can I freeze sourdough bread?"
Absolutely! Slice it first, then freeze it. After that, toast slices as needed. You’ll be surprised how fresh it tastes!
"Do you take custom orders?"
Availability varies. Feel free to ask at a market, dm on Instagram, or email orders@portervillebread.com. I’ll do my best to accommodate!
Ingredients
Starter Born in 2020
17% Whole Grain
Each loaf of sourdough contains 17% stone ground whole wheat flour. This perfect blend gives Porterville Bread sourdough a perfect mix of gentle nutty warmth and a soft, tangy crumb.
83% Unbleached Organic Flour
No “cheating” with added yeast, growth hormones, or preservatives. Our high-quality flour from Central Milling in Utah provides a consistent flavor to craft a perfect crumb.
Kosher Salt
We use kosher salt for its clean flavor and consistent grain size, which allows for even seasoning. It also helps highlight the natural character of the grain and fermentation.
Purified Water
Our water goes through 3 filters to ensure a clean, neutral base that supports healthy fermentation and allows the natural flavors of the flour and sourdough starter to shine.
