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Natural Fermentation
or "Sourdough"

At Nourish we always and only rise our bread with the traditional leavening skill that accompanied

humanity throughout our history. This technique can have many names but it is commonly known as sourdough fermentation. It consists of nurturing naturally occurring micro-organisms and using them to leaven the loaves (something similar to yogurt, with water and flour instead of milk).

This method differs from employing “fast-acting", “rapid-rise”, "instant” yeast 

which is an industrially-processed, single-strain, lab-grown agent

that cannot fully ferment the dough. 

    On the other hand, sourdough fermentation is a slow, and temperamental process.

We have to develop a relationship with the community of micro-beings. The organisms living   in the “starter” culture will behave according to the grains used for their feeding, to the   temperature, climate, and altitude, and so on. But most importantly it will interact with the baker's hand, with the love we at Nourish impart to the whole process.

      The proof is in the loaf!

The hard work of caring for thousands of little bubbling folks pays off on our mouths and bodies. 

Sourdough fermentation lifts the grains' natural taste palette, further developing it into a myriad of new flavor compounds. It will impart taste profiles such as floral, fruity, zesty, yogurty, and so on depending on the individuality of each starter. Nourish's sourdough loaves are pleasantly tart. We ferment our loaves for one to three days, making sure they can rest overnight to really bring more flavor and increase nutrition.  

This long process creates:

  • healthy organic acids with bioactive properties;

  • creates more vitamins in the loaf;

  • turn minerals more available for our absorption; 

  • breaks down gluten into smaller proteins, facilitating digestion;

  • turn starches into sugar, reducing the glycemic index while making the loaves naturally sweeter… the list goes on!

The overall result is a much more tasty and healthy piece of bread. Even gluten-sensitive people may be able to enjoy a piece of sourdough loaf. Instead of feeling bloated, gassy, and full, like when eating store-bought bread, when you munch on Nourish sourdoughs you feel light, joyful, and... nourished!

Our starter, who by now is old enough to be in middle school, has been passed on to us from Sarah Owens, the baker who's books has guided Douglas through his learning process. They, the starter, have been through the thick and thin through the years with at Nourish. They have endured Winter cold and boiling hot temperatures; flour-dry to 200% hydration; it has traveled from California to Illinois to New York by mail, air and drive. We are thankful for all it has been through. The many experiences our starter has endured made it stronger, faster, and more resistant. We are proud of him. And to show our appreciation, we feed them every day with purified water and freshly ground organic and local rye so they are actively pleased, helping us to make the most wondrous loaves you will taste!

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Fresh, Home, Stone Milling

 Like any other food, the fresher it is, the more living, vital energy will have. 

 This basic principle guides our approach to flour. Freshly milling whole grains is essential for maximizing the nutritional value and flavor of grains. When grains are milled, their components get exposed to oxidation, which with time will lessen their flavor and nutrition.


 Commercial store-bought flours have been milled long before it gets to be used by consumers. It is a shelf-stable product largely because most of its living energy has been stripped away. Ingesting something that has been life depleted will deplete us of our own. The importance of freshness is essential to all foods we eat!

 Old milled flour can compromise our health by other problems such as contamination by mold, pests, and toxins during their long storage and transportation processess. Overall, these flours are less nutritious, less flavorful, and potentially harmful to human health when compared to freshly milled whole grains.


 At Nourish we mill our grains just before turning them working with the dough, retaining the grains' natural oils, minerals, vitamins, antioxidants, and numerous other bioactive compounds lively for you to enjoy.


Our baked goods are fresh, vibrant, flavorful, and incredibly nutritious, giving each bread a distinct heartiness and deep nourishment.

Whole for Real

Common flours found in stores have been milled through a steel rolling process, which degrades the

grains by pulverizing and overheating them, while also removing their bran and germ, leaving just the starchy and gluten-rich part of it the once whole kernel. Even whole wheat flour has gone through this process of separating bran and germ from the endosperm, so they can be re-milled to an even finer size, stripping the final product from its most desirable properties (low glycemic index, nutrient preservation etc).


At Nourish, the entire grain is invited to shine, providing the vitamins, fiber, minerals, antioxidants and

essential oils that give each type of wheat its flavor and nutrition. Milling our own grains gives us the opportunity to guarantee high quality of ingredients to feed the ferment and you, the customers!

Wheat Field

Local, Organic, and Heirloom Grains

At Nourish, we are committed to using local, organic, and heirloom grains in our products.


We can do so with the help of our friends at Janie's Mill in Illinois and Farmer Ground Flour in New York.


We prioritize developing strong relationship with the local farmers, so we can positively increase the benefits our mission of sharing nourishment to peoples and to the enviroment.

This also reduces the carbon footprint of our activity and promotes sustainable economic development, with greater beneficial impact to our respective communities.

By only using organic grains, which are grown without the use of harmful pesticides and petroleum-based fertilizers, we make our craft and your munch a healthier option for both the environment and our bodies.

Additionally, we love to heirloom and ancient types of wheat, corn, and other grains. Our loaves contain varieties such as Spelt, Einkorn, Turkey Red, Durum and more!

Those varieties have been passed down through generations of farmers, maintaining unique flavor profiles and higher nutrient density than their modern common hybrid counterparts. At Nourish you can taste and feel the traditional wisdom in each bite!

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