Our interest in sourdough began a few weeks ago when Sheila’s granddaughter, Bea, came for a weekend visit from Vancouver. Bea had been baking sourdough for some time and, during her stay, produced several beautiful loaves for us. She even brought along her own starter, affectionately named FERNANDOUGH—a wonderfully clever name.

The bread was outstanding. One loaf, flavoured with chocolate and brown sugar, was far better than either of us expected. It was absolutely delicious. The next day we used it for absolutely fabulous French Toast. That weekend marked the beginning of our fascination with sourdough.

A little online research revealed that sourdough dates back several thousand years to ancient Egypt. The simple method of using a naturally fermented starter spread to Greece and Rome, and before the discovery of commercial yeast, almost all European bread was naturally leavened in this way.

Sourdough became especially famous during the California Gold Rush of 1849 and later the Klondike Gold Rush. Prospectors carried jars of starter because commercial yeast simply wasn’t available. In fact, experienced prospectors became known as “sourdoughs.” The cool, foggy climate of San Francisco also encouraged a distinctive style of tangy sourdough that remains famous today.

Over the past two decades, sourdough has enjoyed a remarkable resurgence. People appreciate it for many reasons: its rich, complex flavour; its chewy texture and crisp crust; the long fermentation process, which many find makes it easier to digest; and the craftsmanship involved in nurturing and maintaining a living starter.

Having learned a little about sourdough, we began seeking out bakeries that specialize in it. Shorewolf Farm Bakery in Black Creek produces exceptional sourdough using a 110-year-old starter they call WILMA. We also discovered True Grain Bakery in Cowichan Bay, where they stone-mill many of their own heritage grains before baking.

Closer to home, Wild Culture Bakery in Qualicum Beach turns out several excellent varieties of sourdough. Salt Pizzeria in French Creek uses sourdough exclusively for its pizzas and also bakes excellent bread. Even larger retailers have embraced the trend—Save-On-Foods and Costco both offer sourdough loaves.

Here in our corner of Vancouver Island, artisan bakeries are flourishing, and beautifully crafted sourdough can be found at virtually every farmers’ market throughout the region.

There are genuine health benefits as well. While sourdough is certainly not a miracle food, its long fermentation may make some nutrients more available, can produce a lower glycemic response than many white breads, and breaks down some of the gluten and fermentable carbohydrates, making it easier for some people to digest. The fermentation also encourages naturally occurring lactic acid bacteria, similar to those found in yogurt and other fermented foods.

Recently, while leaving Save-On-Foods, I noticed a pallet stacked high with loaves of Wonder Bread. I couldn’t help but smile and wonder: who actually buys and eats that stuff anymore?After discovering the flavour, texture and craftsmanship of a good sourdough loaf, it’s hard to imagine going back.

Just Saying…