Culture

At Sunflower Oven, we leaven all of our breads with a wild yeast culture. This is our preferred term to describe our fermentation process. “Sourdough starter” and “natural leavening” mean the same, but the phrase “wild fermentation” just evokes such a joyful, spontaneous gathering of microbes, and that is the kind of energy we want to create at Sunflower Oven.

Yeast and bacteria are found almost everywhere–in the air, on grains of flour, on our hands, in water. When we mix flour and water together, these microorganisms wake up and begin their feast called fermentation.

The history of fermenting foods goes back thousands of years as a preservation method, a way to add probiotics and unlock nutrients, and a way to create carbonation and alcohol. And until 200 years ago, all breads were leavened by creating an environment in which these microbes could thrive.

When we mix our bread doughs, the diverse species of bacteria and yeast in our sourdough starter begin to break down the starches in our stone milled flour. As they do their work, they create gases that leaven the bread as well as sugars and acids that build flavor. Our breads are fermented for at least 18 hours before baking. This allows a diverse community of microbes to do their work, and for the proteins in the flour to tenderize and become more digestible.

We think of the baking process as a duet with these microorganisms.

With industrialization and colonization came a demand for an efficient, consistent, and mass-produced bread. Starting with leftover yeast from breweries, scientists developed monocultures of yeasts that could leaven bread dough in half the time compared to natural leavening. This, combined with the advent of roller milled white flour and chemical food preservatives, created the bread that we buy at grocery stores today. It is convenient, cheap, reliable, unhealthy, and hard to digest. Even “whole grain” bread is made with this same process.

“Sourdough” can be a confusing term. Most people associate it with a very specific, very sour type of bread. But this is how all varieties of bread were made for most of human history.

The sourdough process is long and different each day. It can be discouraging, but perhaps that is an invitation to relinquish some control and slow our pace to walk alongside the smallest living beings.

Sunflower Oven is a project of cultural transformation. We aim to create a culture that is rooted, connected to its home, its terroir, its place.  We hope to make better for our children, reckon with history, be more human, allow for one another to live lives of true liberation.

We propose: 

  • a culture that shows respect for all humans

  • a culture that is nonviolent

  • a culture that is rooted in place and recognize its dependence on the earth

  • a culture where healthy, beautiful food is abundant and no one goes hungry

  • a culture where people feel purpose in their roles and contribute to their fellow humans

  • a culture that makes sure everyone is economically secure 

  • a culture where no one is burdened with more than their fair share

  • a culture that is living and adaptive to challenges

  • a culture that coexists and respects disagreement

We see our work at Sunflower Oven as a small step in creating such a culture. 

We hope you will to join us. 

With Love,

The Sunflower Sprouts