Why We Bake with 100% Wild Yeast
At Home Cooking Is Better, every loaf of sourdough bread is made the old-fashioned way—with 100% wild yeast and zero commercial yeast. That means we rely completely on our natural sourdough starter to make our bread rise. No shortcuts, no additives, just real fermentation.
So, why does that matter? Let’s break it down.
It’s Better for Your Gut
Wild yeast doesn’t work alone. It teams up with naturally occurring lactic acid bacteria during fermentation. This slow, natural process helps break down gluten, makes nutrients more available, and creates a loaf that’s easier to digest. Many people who struggle with regular bread find sourdough made with wild yeast much gentler on their stomachs.
The Flavor Is Unmatched
That rich, slightly tangy flavor you love? That comes from wild fermentation. It takes time to develop that depth, and commercial yeast just can’t replicate it. When you bite into one of our loaves, you’re tasting bread the way it’s meant to be.
We Believe in Real Food
Baking with wild yeast is slower and takes more care, but we wouldn’t do it any other way. It reflects our core values: real ingredients, slow food, and nourishing traditions. Our starter is alive and well-fed, and every loaf begins with that same small, powerful culture—just flour and water, bubbling with wild yeast that we’ve nurtured for years.
What It Means for You
When you bring home a loaf from Home Cooking Is Better, you’re not just getting delicious bread, you’re getting something made with patience, purpose, and integrity. It’s bread that supports your health, feeds your family well, and reminds you what good food should be.
Thanks for choosing real sourdough.
Thanks for choosing wild yeast.
Thanks for being here.
