Organic sourdough bread with truffle-orchard wheat flour
You seek a natural bread with a supple, open crumb and a crisp crust, without the additives commonly found in commercial breads. Since 1994, we have grown our organic wheat from a population of low-gluten varieties, milling our flour on a granite millstone, and preparing our bread with only our wheat, water from our own spring, and natural salt. This bread is flavorful, easily digestible, and rich, with subtle notes of gingerbread.
from: 27,00€
| Weight | 1.8 kg |
|---|---|
| Packaging | Box |
| Ingredients | Truffle wheat flour, indigenous sourdough starter, water from our Source aux Loups, unrefined sea salt |
| Best before | 15 days refrigerated |
| Weight | 1 lb, 2 lb, 2x 1 lb, 4 lb |
Trade prices
Organic sourdough bread with truffle-orchard wheat flour
"I realized that bakers had lost the mastery of true sourdough bread."
Patrick Duler
Weary of industrial bread
As an admirer of genuine cuisine, you are disappointed by the bland, lifeless industrial bread found in supermarkets and even at most bakeries.
High-protein industrial wheats, industrial flour production, mechanized baking processes, and additives have replaced natural sourdough and slow fermentation methods, eroding the quality and flavor of traditional bread.
The struggle for quality bread
One must now struggle to find a bread that captures the essence of true sourdough, with its crisp crust, open crumb, and deep aromas.
This fruitless quest leaves many of us nostalgic and unsatisfied, longing for the comforting and genuine taste of the bread of our childhood.
The shame of lifeless bread
Fundamentally, it is unacceptable that modern abundance has sacrificed the integrity and nutritional quality of bread, the cornerstone of our gastronomy.
We understand how important it is for you to rediscover the true taste and benefits of real sourdough bread, which also recalls the deep-rooted flavors of the past.
A singular wheat
Our expertise is based on 30 years of perfecting the ancestral method of sourdough bread-making using our truffle wheat flour. A singular wheat grown in a haven of biodiversity among truffle oaks, pergola-trained vines, lavender, and forest, ensuring a pesticide-free, 100% organic, and environmentally sound bread.
Learn more about truffle wheat
Choose what is wholesome
Settle for nothing less: order now to rediscover the true taste of sourdough bread and bring genuine character to your meals.
Receive our par-baked bread at home, ready to be finished in your oven for an unparalleled taste.
Those who forgo this bread miss out on the simple yet profound pleasures of genuine sourdough, losing an essential element of our culinary heritage.
You are dissatisfied with the bread you buy reluctantly.
You are missing the simple yet profound pleasure of genuine sourdough bread that delights the senses and supports health.
With our sourdough bread, our clients delight in every bite with subtle notes of honey and gingerbread.
They rediscover bread.
Private individuals
You want to craft your own indigenous sourdough bread at home!
We offer a tailored training course, click here
If you wish to gift or experience a 'Bread-making' stay, click here
Professionals
If you are a restaurateur wishing to offer your guests genuine organic sourdough bread, click here.
"...Regarding the bread, it was a marvel to rediscover a taste of childhood, that tangy sourdough flavour we used to savour when visiting our grandparents."
Philippe I.
"I had already bought some bread a while ago, I tasted it again during an evening at the estate this summer and recently ordered more. What a pleasure to eat this bread, which seems blessed by the Gods."
Alain D.
QUESTIONS / ANSWERS
- What is organic sourdough bread made with truffle wheat flour?
It is a unique bread made with our high-quality truffle wheat flour, naturally fermented using indigenous sourdough. - What are the ingredients of the organic sourdough bread?
Truffle wheat flour, spring water, indigenous sourdough, and unrefined sea salt. - What is indigenous sourdough?
It is an ancestral method consisting of fermenting only flour and water. This technique selects a community of natural yeasts essential for crafting the bread dough. - What is the difference between indigenous sourdough and baker’s yeast?
Sourdough is a culture of multiple natural yeasts, whereas so-called 'baker's yeast' is an industrial culture of a single yeast strain (Saccharomyces Cerevisiae). This yeast was selected based on two criteria: its speed of development and its 'killer yeast' ability—that is, its capacity to overwhelm other yeasts and entirely colonise its environment. This is why adding a small amount of yeast to a sourdough starter does not work; you will only obtain a single culture of Saccharomyces Cerevisiae, similar to an industrial culture. - Why use an indigenous sourdough?
Indigenous sourdough promotes natural fermentation, enriches the flavour of the bread, and improves its digestibility. It is far richer than 'baker’s yeast' for the human microbiome, which needs thousands of different yeasts to be healthy. - What makes truffle wheat flour so special?
Grown among our truffle oaks in poor soils and in an area protected from pollution, this flour has an inimitable taste and exceptional nutritional quality. - Is the bread 100% organic?
Yes, all agricultural ingredients used are certified organic. - How should the bread be stored to extend its freshness?
Store it at room temperature, wrapped in a cloth, or in the refrigerator in its packaging for longer preservation. - Is this bread suitable for gluten-sensitive individuals?
Gluten intolerances appeared very late, about twenty years ago. They are primarily due to modern high-protein wheats that introduced more difficult-to-digest glutens. The quality of the population wheats we use is naturally low in gluten. The slow sourdough production process partially breaks down the glutens. This is why our bread is suitable for most gluten-intolerant people. - Can this bread be frozen?
Yes, for extended storage, you can freeze it and reheat it in the oven before eating. - How does this bread contribute to a balanced diet?
Through its high-quality ingredients and ancestral production method, this bread provides essential fibres, minerals, and vitamins for the human body. - What is the distinction of the water used in this bread?
The water comes from the estate's spring, the Source aux Loups, discovered by the Romans, and contributes to the unique flavour of our breads. It is a natural mineral water source protected from chemical and agricultural pollution. - How is the bread prepared before sale?
The bread is par-baked and carefully packaged; you can finish the baking at home for an even crispier crust. Any oven is suitable. Preheat your oven and bake at 230°C for 20 minutes for the 2-pound loaf, and 15 minutes for the 1-pound loaf. - How can I order this truffle wheat bread?
You can order it directly from the Maison Duler online shop to receive it at home within 48 hours.
