About The Baker...
Welcome to my baking journey! For over 30 years, I've nurtured my passion for bread baking, ignited by my first encounter with sourdough in Tuscany, Italy. From farmers markets in Connecticut to launching Ross' Bread in Ridgefield in 2009 (a thriving part of the Ridgefield, Connecticut community to this day!), my love for baking continues to grow. Now, I'm excited to share limited-quantity offerings of freshly baked bread with friends and family!
About Sourdough...
Ross' Bread uses organic ingredients and I mill most of my own flour. My sourdough breads are made using a 3-day, slow fermentation process. This makes the bread "healthier" in the following ways:
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Fermentation degrades gluten and other gastrointestinal irritants, easing digestion.
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Organic acids produced during fermentation slow starch absorption, lowering glycemic response.
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Fermentation also breaks down phytates, increasing mineral absorption (magnesium, calcium, iron).
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Fermentation boosts prebiotic and probiotic properties, supporting gut health. * Fermentation and fiber improve fullness and nutrient uptake.
"Compared to bread that uses traditional dry yeast, sourdough bread is created using a starter that undergoes a fermentation process involving healthy bacteria and naturally occurring yeasts. Sourdough bread has a lower glycemic index. This is true because the fermentation process makes starch in the bread less available for digestion and absorption into the bloodstream.”
The Mayo Clinic
October, 2024
Storing Sourdough
Same Day Baked and up to 2 Days
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Keep the cut side face down on a wooden cutting board.
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Or loosely wrap in a clean cotton/linen bread bag or tea towel. )This maintains crust crispness while preventing the interior from drying out too quickly).
Freezing for Longer Storage
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Slice the loaf first (easier to defrost only what you need
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Wrap tightly in foil or beeswax wrap, then put inside a freezer bag. Keeps well for up to 3 months.
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To use: toast slices directly from frozen, or reheat whole loaves in a 350°F (175°C) oven for 20–30 minutes.
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* Avoid plastic for long stretches → it traps moisture, making the crust rubbery and encouraging mold.
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* Avoid the fridge → refrigeration accelerates staling due to starch retrogradation.