Crafted with Passion - Baked with Tradition
Riverside Bread is an artisan bakery nestled on the picturesque banks of the River Ribble in Lancashire. We specialise in mouthwatering baked creations that captivate the senses and elevate the bread experience. All our products are crafted with passion, baked for a taste of daily excellence.
Levened Bread
Leaven is what is mixed into bread dough to make the bread rise to form a loaf shape. Without it bread and baked products are denser. That is why unleavened bread is generally flat.
Sourdough
A sourdough starter, or levain in French, is a complex community of microbes used to leaven breads. As it is a living thing it is sensitive to environmental conditions like humidity and temperature.
During fermentation, the enzymes in the starter break down starch into more flavoursome sugars and release carbon dioxide and ethanol in its process, as well as a whole range of by-products like amino acids and organic acids. It is the type and amount of these compounds produced during the fermentation process that produces the unique flavour and aroma of sourdough bread.
Like many ferments, starters have been around for thousands of years, with the earliest known leavened bread dating back to 3700 BCE in Lausanne, Switzerland.
Yeast
Commercial baker’s yeast only arrived around 150 years or so ago. This type of yeast is easy to store and fast acting. We use it in some of our recipes so check the ingredients label on our products.
Gluten
We do not bake gluten free bread. However many people with IBS, gluten intolerance or gluten sensitivity can tolerate sourdough bread. This is because the way sourdough is prepared breaks down some of the gluten in the flour, making it easier to digest. Think of our sourdough as low-gluten rather than gluten-free.
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