Lost & Found Bread makes naturally fermented breads using regionally grown and locally milled grains.
Lost & Found Bread is based in the Boston area, and run by Courcelle Stark. You can find them covered in bread dough and thinking about what’s for dinner.
Why naturally leavened?
Our bread is 100% leavened by a sourdough starter that is fueled by wild yeasts and bacteria:
Bacteria create unique flavor, texture, and storage qualities
Yeast create a light and airy texture
The work of the bacteria and yeasts in sourdough have pre-digested some of the starches potentially making it more easily digestible and nutritionally available.
Why fresh stone-milled flour?
Stone milling gently crushes and maintains all three parts of the grain kernel, the endosperm, the bran, and the germ resulting in breads with optimal flavor and nutrition. Most flour made today is roller milled, which strips the bran and the germ, removing flavor and nutrition.
Through buying regionally sourced grains, Lost & Found Bread is supporting revitalizing the regional grain economy.
All flour is milled by Ground Up Grain, in Holyoke MA and Elmendorf, in Cambridge MA.
