Organic Sourdough Freshly Made In San Clemente, CA

Looking for organic, homemade sourdough bread that’s baked locally in San Clemente, CA? Then you’ve come to the right place!

Our sourdough bread is made with simple ingredients such as organic sourdough starter, organic unbleached flour, and salt! We do not use yeast! All sourdough bread is fermented for a minimum of 24 hours.

We also offer delicious sourdough treats and more! Check out our menu here. 

Place an order or email Jennifer with any questions at

order@sanclementesourdough.com

ABOUT

 

1. About Me
2. Why Choose Organic
3. Why Choose Sourdough
4. Sourdough Origins

 

About Me:

My name is Jennifer, I live in downtown San Clemente, CA. I never thought I would be so passionate about baking sourdough! I currently bake out of my home and recently decided it’s time to start selling them.

My sourdough journey’s roots began in 2020. With so many items becoming unavailable, I remember buying a bag of flour. I really wanted to focus on being more self-sufficient. Baking bread, making fermented food and drinks  and and making other items from scratch became my goal and passion. My daughter also loved sourdough and kept begging me to learn how to make it for her. I knew that it is a healthier option so I eventually set out to learn it.

I eventually received a starter from a friend. This starter was touted as having originated from a 50 year old batch of San Franciscan starter.  Once I got the nerve to try it, I was determined to make a crunchy, fluffy, beautiful artisan loaf! After quite a few trials and errors, I finally succeeded! Once I tasted success, I was hooked on sourdough recipes from that point forward! There is something so rewarding in pulling out a freshly risen and browned, crunchy ball of goodness right out of the oven.  I have now decided it’s time for me to share that sourdough joy with other locals within the area of San Clemente.

Why Choose Organic:

By choosing organic, you can minimize the exposure to harmful pesticides, synthetic fertilizers, gross sewage sludge, genetically modified organisms (GMO’s), or ionizing radiation. We are exposed to more than enough harmful toxins in this age we live in. Why not seek to minimize that as much as we can?

Why Choose Sourdough:

Sourdough acts as a prebiotic with the fiber basically feeding the good bacteria in the intestines.  Additionally, sourdough has less gluten in it due to the fermentation process. These bacteria are important for maintaining a stable, healthy digestive system. Sourdough is also lower in gluten than other forms of bread.

Sourdough Origins:

Sourdough is basically a spontaneous fermentation process and is believed to have origins dating back to at least 3000 BC. Developed in ancient Egypt, then reached ancient Greece, Europe,  and the Roman Empire.

Ancient Egypt cultivated wheat as well as other grains in the Nile River Valley. They manufactured enough bread to feed thousands daily. The ancient Greeks were introduced to leavened breads through Egypt. They import wheat from both Sicily and Egypt in trading  Greeks started baking bread at night and improved the still of backing bread as well as updating equipment.  Romans at a lot of bread. Freed slaves would learn the trade of bread baking and turned into professional bakers.  Eventually, bakers became public officials.

During the European Barbarian migration, bread wasn’t the primary food and the art of industrialized bread-making faded out of memory. However, monasteries preserved the art until the twelfth century. The baker profession then made its reappearance in France. Bread making technology progressed further during the  Middle Ages primarily in northern Europe. Europe had widespread  breweries and they found they could use the barm from beer brewing as a leavening substitute to sourdough.

This led to baker’s yeast (compressed yeast) practically almost completely replacing sourdough by the 1800’s. Baker’s yeast became popularized due to how rapidly and simply it leavened the dough.  However, although sourdough is  much more time-consuming, the long fermentation time is what brings about it’s nutritious properties.  And here we are, full circle, realizing they seemed to have had it right the first time.

ABOUT

 

1. About Me
2. Why Choose Organic
3. Why Choose Sourdough
4. Sourdough Origins

 

About Me:

My name is Jennifer, I live in downtown San Clemente, CA. I never thought I would be so passionate about baking sourdough! I currently bake out of my home and recently decided it’s time to start selling them.

My sourdough journey’s roots began in 2020. With so many items becoming unavailable, I remember buying a bag of flour. I really wanted to focus on being more self-sufficient. Baking bread, making fermented food and drinks  and and making other items from scratch became my goal and passion. My daughter also loved sourdough and kept begging me to learn how to make it for her. I knew that it is a healthier option so I eventually set out to learn it.

I eventually received a starter from a friend. This starter was touted as having originated from a 50 year old batch of San Franciscan starter.  Once I got the nerve to try it, I was determined to make a crunchy, fluffy, beautiful artisan loaf! After quite a few trials and errors, I finally succeeded! Once I tasted success, I was hooked on sourdough recipes from that point forward! There is something so rewarding in pulling out a freshly risen and browned, crunchy ball of goodness right out of the oven.  I have now decided it’s time for me to share that sourdough joy with other locals within the area of San Clemente.

Why Choose Organic:

By choosing organic, you can minimize the exposure to harmful pesticides, synthetic fertilizers, gross sewage sludge, genetically modified organisms (GMO’s), or ionizing radiation. We are exposed to more than enough harmful toxins in this age we live in. Why not seek to minimize that as much as we can?

Why Choose Sourdough:

Sourdough acts as a prebiotic with the fiber basically feeding the good bacteria in the intestines.  Additionally, sourdough has less gluten in it due to the fermentation process. These bacteria are important for maintaining a stable, healthy digestive system. Sourdough is also lower in gluten than other forms of bread.

Sourdough Origins:

Sourdough is basically a spontaneous fermentation process and is believed to have origins dating back to at least 3000 BC. Developed in ancient Egypt, then reached ancient Greece, Europe,  and the Roman Empire.

Ancient Egypt cultivated wheat as well as other grains in the Nile River Valley. They manufactured enough bread to feed thousands daily. The ancient Greeks were introduced to leavened breads through Egypt. They import wheat from both Sicily and Egypt in trading  Greeks started baking bread at night and improved the still of backing bread as well as updating equipment.  Romans at a lot of bread. Freed slaves would learn the trade of bread baking and turned into professional bakers.  Eventually, bakers became public officials.

During the European Barbarian migration, bread wasn’t the primary food and the art of industrialized bread-making faded out of memory. However, monasteries preserved the art until the twelfth century. The baker profession then made its reappearance in France. Bread making technology progressed further during the  Middle Ages primarily in northern Europe. Europe had widespread  breweries and they found they could use the barm from beer brewing as a leavening substitute to sourdough.

This led to baker’s yeast (compressed yeast) practically almost completely replacing sourdough by the 1800’s. Baker’s yeast became popularized due to how rapidly and simply it leavened the dough.  However, although sourdough is  much more time-consuming, the long fermentation time is what brings about it’s nutritious properties.  And here we are, full circle, realizing they seemed to have had it right the first time.