The 36-Hour Sourdough Fermentation Journey: Harmonizing Old World Grain & Tropical Sun

"Baking artisan sourdough in 32°C tropical climate requires mastering hydration, wild yeast levain timing, and cold retarding. Discover how our living starter flourishes."

Artisan bread is alive. Our sourdough mother culture, named 'Kalyani', has been refreshed daily since 1974. With a blend of organic emmer wheat (Khapli) from Karnataka and stoneground bread flour, we feed her twice a day.

Each loaf goes through a gentle 6-hour bulk fermentation with manual stretch-and-folds, followed by a 30-hour cold retard at 4°C. When baked on red granite stone decks with a burst of high-pressure steam, the crust blooms into an blistered golden mahogany crown with an open, custard-soft crumb.