What Goes Into a Loaf of Real Sourdough Bread

Real sourdough takes time. At PanDeSour, every loaf is naturally fermented using a live starter—no commercial yeast, no shortcuts. That slow process is what gives our bread its depth of flavor, better digestibility, and honest texture.

We also keep our ingredients simple and intentional. Quality flour, real butter, real bananas, good olive oil. When we add something to a loaf, it’s there for a reason—not just for label appeal. Baking this way costs more, but it’s the only way we know how to do it right.

Behind each loaf is daily care you don’t always see: feeding starters, hand-folding dough, baking in small batches, and adjusting to the weather instead of forcing consistency. Real sourdough is alive—and we respect that.

As ingredient, utility, and packaging costs continue to rise, we’ll be making a small price adjustment starting February 2026. This isn’t about changing our bread. It’s about protecting the quality you’ve come to expect.

Same process. Same standards. The same sourdough—just priced honestly.