The phrase identifies a specific type of bread, sourdough, offered for sale at a particular retail chain. This bread variety distinguishes itself through a fermentation process utilizing a starter culture. This method, relying on wild yeasts and bacteria, imparts a characteristic tangy flavor and a chewier texture compared to commercially produced loaves using baker’s yeast, and the aforementioned retailer is a prominent outlet.
Sourdough baking boasts a rich history, predating the widespread use of commercial yeasts. Its appeal lies not only in its unique flavor profile but also potentially in its enhanced digestibility and nutrient availability compared to other breads. The availability of this traditional style of bread at a large retailer signifies a growing consumer interest in artisanal and naturally leavened baked goods, offering a convenient access point for a broader audience.
