Why We Bake Wild: The Magic of Naturally Leavened Bread
- Kallos Ember Ventures
- Aug 10
- 2 min read
If you’ve ever torn into a slice of fresh sourdough—crackly crust giving way to a soft, chewy center—you know there’s something undeniably special about it. At Feral and Wild, we believe bread should be more than just food—it should be an experience. That’s why we bake wild, using the magic of naturally leavened dough to bring you loaves that are as nourishing as they are flavorful.
The Sourdough Process: A Slow Dance of Time and Nature
Unlike commercial bread that relies on store-bought yeast, sourdough is created using a living, wild culture of flour and water—what bakers call a starter. This starter is home to natural yeasts and beneficial bacteria that ferment the dough over time.
Fermentation: This slow process gives sourdough its signature tangy flavor and develops a complex depth you just can’t get from a quick-rise loaf.
Flavor: Each loaf tells its own story, shaped by temperature, humidity, and the balance of wild yeast in the starter.
Health Benefits: Long fermentation makes sourdough easier to digest, can lower its glycemic index, and even improves nutrient absorption.
How Our Loaves Are Made
Every Feral and Wild loaf begins with our bubbly, happy starter. From there:
Mixing – We blend just four simple ingredients: flour, water, salt, and starter.
Bulk Fermentation – The dough rests, stretches, and strengthens over hours, developing both flavor and structure.
Shaping – We form each loaf by hand, respecting the dough’s natural movement.
Cold Proofing – The shaped loaves rest in the refrigerator overnight, allowing the flavor to deepen and the crust to develop its irresistible texture.
Why It Takes 48 Hours
Good bread can’t be rushed. From start to finish, every loaf takes about two full days:
Day One: Feeding the starter, mixing, folding, and letting the dough ferment slowly at room temperature.
Day Two: Shaping, cold proofing, then baking at high heat to create that iconic golden crust and tender crumb.
It’s a labor of love—every stretch, fold, and hour of patience adds up to a loaf that’s worth waiting for.
When you bite into a slice of our sourdough, you’re tasting the result of a 48-hour journey that began with wild yeast, patience, and a belief that the best things in life are the ones we slow down for.
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