From Grain to Crust: The Art of Our Sourdough
At Chris Bakes, we believe that exceptional bread cannot be rushed. Every bun, baguette, bagel and pretzel we make is a testament to the traditional, slow-ferment craft of artisan baking—built on a foundation of organic flour, pure water, sea salt, and time.
1. Our 20-Year-Old Living Starter
Great sourdough starts with a great culture. We don’t use commercial baker’s yeast or shortcuts. Instead, our dough is raised entirely by our wild mother starter, which has been lovingly fed, nurtured, and kept alive for 20 years. This mature, robust culture gives our bakes their unique depth of flavor, beautiful open crumb, and superior digestibility.
2. Slow Fermentation & Time
Flavor and structure are built through patience. Our dough undergoes an extended, slow bulk fermentation and cold-retardation process. By letting the wild yeasts and beneficial lactic acid bacteria work slowly over 24 to 48 hours, we break down the starches naturally. This patient process creates a complex flavor profile while making our bread easier on the stomach.
3. Simple Ingredients, Honest Craft
While our classic buns and baguettes rely strictly on flour, water, and salt, we use a few traditional, wholesome touches in select items to achieve their signature character:
- Bagels: A touch of natural honey is incorporated to give them their classic hint of sweetness and golden chew.
- Pretzel ropes and buns: A tiny bit of malted barley, butter and lye dip are added to round out the rich, traditional flavor and deep, glossy crust.
4. Precision Baking
Once the dough reaches its absolute peak of fermentation, it is hand-shaped and baked. We use professional-grade commercial steam injection to ensure our loaves develop a blistered, crackling crust while maintaining a soft, custard-like interior.
5. Sourdough in the Sweet Shop: Depth, Not Tang
Sourdough isn’t just for crusty loaves, bagels and pretzels—we also weave our wild culture into our cookies, biscotti, and brownies. In these sweet bakes, our sourdough starter isn’t used to make the dough rise. Instead, we use it as a culinary secret weapon to bring depth, complexity, and a subtle, rich undertone that balances the sweetness. The long-fermented culture breaks down the flour, yielding a more tender crumb in our brownies, an incredible snap in our biscotti, and a uniquely nuanced flavor profile in our cookies that keeps you coming back for one more bite.
The Result
No artificial preservatives and no commercial yeast—just living flour, time, and craft. Whether you’re grabbing a daily baguette, classic buns, a batch of our signature pretzels or bagels, you can taste the difference that real, slow fermentation makes.