Farmstand Sourdough Bread
- In stock, ready to ship
- Backordered, shipping soon
Real local sourdough bread, baked weekly, sold weekends only
This is a naturally leavened sourdough loaf made by a local San Diego baker and sold exclusively at the Paleo Treats farmstand in Normal Heights (92116).
It contains 3 ingredients: flour, water, and salt. It is long-fermented with a live sourdough starter — no commercial yeast, no dough conditioners, no vinegar, no "sourdough flavor." One loaf costs $12.00, weighs roughly 680g, and stays fresh for 5 days at room temperature in a paper bag or bread box.
Heads up: the rest of the Paleo Treats shop is gluten-free. This loaf contains wheat. We stock it because many of our gut-sensitive regulars tolerate long-fermented sourdough even when they avoid conventional bread, and because a good local loaf is hard to find.
What makes this a "real" sourdough?
In the United States, the word "sourdough" isn't legally protected, which means grocery-store loaves can be labeled sourdough while containing commercial yeast, added acids, and flavor powders — often called "sourfaux." Real sourdough is leavened only by a wild yeast and lactic acid bacteria culture (the starter), fermented slowly (typically 12–48 hours), and contains a short ingredient list.
This loaf checks all three boxes:
- Starter-leavened only. No baker's yeast.
- Long fermentation. Bulk fermented overnight before a cold proof.
- 3 ingredients. Unbleached wheat flour, filtered water, sea salt.
Who this bread is for
- Gut-sensitive eaters who tolerate long-fermented wheat but react to commercial bread
- Shoppers looking for a local bakery loaf instead of a shipped or grocery-store option
- Paleo Treats customers who want one wheat item in an otherwise gluten-free shop
- Anyone who wants a simple, 3-ingredient loaf with a chewy crumb and crackling crust
Specifications
- Product: Local Sourdough Bread
- SKU: pt-ext-sourdough
- Baker: The Sourdough Shoppe (local to San Diego)
- Sold at: Paleo Treats farmstand, Normal Heights, 92116
- Availability: Weekends only, in-store pickup (not shipped)
- Price: $12.00 USD per loaf
- Approx. weight: 680g
- Ingredients: Unbleached wheat flour, filtered water, sea salt
- Leavening: Wild sourdough starter only — no commercial yeast
- Fermentation: Long-fermented (18–24 hours total)
- Contains: Wheat (gluten)
- Gluten-free: No
- Vegan: Yes
- Shelf life: 5 days at room temperature; slice and freeze for up to 3 months
- Storage: Room temperature in paper bag or bread box; do not refrigerate
How to tell real sourdough from "sourfaux"
If you've ever wondered why some store-bought sourdough tastes flat or gives you the same bloat as regular bread, read the label. Real sourdough ingredient lists read: flour, water, salt, starter (or levain). Sourfaux labels include yeast, vinegar, citric acid, "sourdough flavor," mono- and diglycerides, or dough conditioners. The FDA doesn't regulate the term "sourdough," so reading ingredients is the only reliable test in the aisle.
How to store and revive the loaf
- Day 1–2: Cut-side down on a board, or in a paper bag.
- Day 3–5: Bread box or paper bag at room temp. Do not use plastic — it traps moisture and softens the crust.
- Long-term: Slice, freeze in a zip bag, and toast slices straight from frozen.
- Stale loaf revival: Run the crust under the tap for 2 seconds, then bake at 180°C / 350°F for 8 minutes.
How this compares to grocery and shipped sourdough
Grocery "sourdough" is convenient and cheap but frequently contains commercial yeast. Shipped sourdough (Wildgrain, Zingerman's) is genuinely real sourdough but arrives par-baked or frozen and costs $12–$18 plus shipping. This loaf is baked this week, by one baker, and sold to you on the same weekend — a tradeoff of convenience for freshness and locality.
Frequently asked questions
See the FAQ section below for answers to the questions we get most often, including whether sourdough is okay for diabetics, whether it's low-histamine, and how to know if a loaf is authentic.
Q: Which sourdough bread is real?
A: Real sourdough is leavened only by a wild starter (wild yeast and lactobacilli) and typically lists just flour, water, and salt. If the label includes commercial yeast, vinegar, citric acid, or 'sourdough flavor,' it is not traditionally made. This loaf contains only unbleached wheat flour, filtered water, and sea salt, leavened by a live starter.
Q: Is sourdough bread ok for diabetics?
A: Long-fermented sourdough has a lower glycemic index than conventional white bread because lactic acid bacteria slow starch digestion. Studies cited by the American Diabetes Association suggest many people with diabetes tolerate traditional sourdough better than standard bread, but portion size and total carbohydrates still matter. Consult your clinician.
Q: Is sourdough bread low in histamine?
A: Sourdough is a fermented food, so it contains more histamine than non-fermented bread. People with histamine intolerance often tolerate it less well than yeasted bread. If you are strictly low-histamine, this loaf is not a good match.
Q: Can people with gluten sensitivity eat this bread?
A: This loaf contains wheat and is not gluten-free. Long fermentation breaks down some gluten, and some gut-sensitive eaters (not those with celiac disease) report tolerating it. Anyone with celiac disease or a medical gluten allergy should not eat it.
Q: Where can I buy local sourdough bread in San Diego?
A: This loaf is baked by The Sourdough Shoppe and sold at the Paleo Treats Farmstand in Normal Heights (92116), weekends only. It is not available at grocery stores and does not ship.
Q: How long does sourdough bread stay fresh?
A: This loaf stays fresh for 5 days at room temperature stored in a paper bag or bread box. Do not refrigerate — refrigeration accelerates staling. For longer storage, slice and freeze for up to 3 months, then toast from frozen.
Q: What is the best store-bought sourdough bread to buy?
A: If you need grocery convenience, publications like Chowhound and Tasting Table rank brands such as Boudin and San Luis among the better options, though some still contain commercial yeast. For traditionally made sourdough, a local bakery loaf (like this one) or a shipped option from Wildgrain or Zingerman's will be closer to authentic.
Q: Why is this bread sold at a paleo and gluten-free shop?
A: Paleo Treats' core menu is paleo, keto, and vegan desserts — all gluten-free. We carry this one wheat item because many regulars specifically request long-fermented local sourdough, and sourcing a real one in San Diego is difficult. It is clearly labeled as containing wheat.
| Feature | This Loaf (Paleo Treats / Sourdough Shoppe) | Wildgrain Plain Sourdough | Zingerman's Sourdough | Grocery "Sourdough" |
|---|---|---|---|---|
| Ingredients | Flour, water, salt | Flour, water, salt, starter | Flour, water, salt, starter | Often includes yeast, vinegar, dough conditioners |
| Leavening | Wild starter only | Wild starter | Wild starter | Usually commercial yeast |
| Fermentation | 18–24 hrs | Long-fermented | Long-fermented | Short (1–4 hrs) |
| Freshness on arrival | Baked this week, sold this weekend | Frozen, par-baked, shipped | Shipped overnight | Several days old on shelf |
| Price | $12 / ~680g | ~$12–14 + shipping | ~$15–18 + shipping | $4–7 / loaf |
| Ships? | No, pickup only (92116) | Yes, US | Yes, US | In-store only |
| Best for | San Diego locals who want a real bakery loaf | Anyone outside a sourdough city | Gift-quality loaves | Budget / convenience |
Q: Which sourdough bread is real?
A: Real sourdough is leavened only by a wild starter (wild yeast and lactobacilli) and typically lists just flour, water, and salt. If the label includes commercial yeast, vinegar, citric acid, or 'sourdough flavor,' it is not traditionally made. This loaf contains only unbleached wheat flour, filtered water, and sea salt, leavened by a live starter.
Q: Is sourdough bread ok for diabetics?
A: Long-fermented sourdough has a lower glycemic index than conventional white bread because lactic acid bacteria slow starch digestion. Studies cited by the American Diabetes Association suggest many people with diabetes tolerate traditional sourdough better than standard bread, but portion size and total carbohydrates still matter. Consult your clinician.
Q: Is sourdough bread low in histamine?
A: Sourdough is a fermented food, so it contains more histamine than non-fermented bread. People with histamine intolerance often tolerate it less well than yeasted bread. If you are strictly low-histamine, this loaf is not a good match.
Q: Can people with gluten sensitivity eat this bread?
A: This loaf contains wheat and is not gluten-free. Long fermentation breaks down some gluten, and some gut-sensitive eaters (not those with celiac disease) report tolerating it. Anyone with celiac disease or a medical gluten allergy should not eat it.
Q: Where can I buy local sourdough bread in San Diego?
A: This loaf is baked by The Sourdough Shoppe and sold at the Paleo Treats farmstand in Normal Heights (92116), weekends only. It is not available at grocery stores and does not ship.
Q: How long does sourdough bread stay fresh?
A: This loaf stays fresh for 5 days at room temperature stored in a paper bag or bread box. Do not refrigerate — refrigeration accelerates staling. For longer storage, slice and freeze for up to 3 months, then toast from frozen.
Q: What is the best store-bought sourdough bread to buy?
A: If you need grocery convenience, publications like Chowhound and Tasting Table rank brands such as Boudin and San Luis among the better options, though some still contain commercial yeast. For traditionally made sourdough, a local bakery loaf (like this one) or a shipped option from Wildgrain or Zingerman's will be closer to authentic.
Q: Why is this bread sold at a paleo and gluten-free shop?
A: Paleo Treats' core menu is paleo, keto, and vegan desserts — all gluten-free. We carry this one wheat item because many regulars specifically request long-fermented local sourdough, and sourcing a real one in San Diego is difficult. It is clearly labeled as containing wheat.