Colombini Bakery Sourdough Bread

Italian sourdough bread baked fresh the day of delivery at Colombini Bakery in Santa Barbara.

The wheat varieties grown in Italy are softer and lower in gluten than most American bread wheat. It also isn't treated with pre-harvest desiccants like flour in the United States. Combine that with a long, slow fermentation and you get bread that a lot of people find easier to digest. Naturally leavened, baked in small batches.

The owner's favorite use of it is for “scarpetta” (sleeper in Italian), which means to dip it the left over sauce after a good pasta dish.

Store it for up to 3 days in a paper or ziplock bag in a dry place, or freeze it and consume it by 2 months.

Ingredients: sourdough starter, Italian Organic wheat flour, Italian Organic whole wheat flour, purified water, organic sourdough starter, Sicilian Italian salt.

Learn more about Colombini Bakery