Biological Engineering Through Bread
Where traditional craftsmanship meets scientific precision in the art of sourdough fermentation
The Science of Structure
Precision Fermentation
Our process tracks ambient temperature, humidity levels, and microbial activity in real-time. Each batch is monitored as a living biological system, ensuring optimal conditions for natural leavening.
Current ambient: 72°F | Humidity: 65%
Alveoli Architecture
The internal structure of bread reveals the quality of fermentation. We analyze porosity maps and texture profiles to understand the relationship between hydration, time, and temperature.
Average porosity: 42% | Texture index: 7.3
Temperature Control
Precise temperature management throughout the fermentation and baking process ensures consistent results. We monitor every stage to maintain optimal conditions.
Fermentation: 70-72°F | Baking: 475°F
Sonic Freshness Interface
Move your cursor over the bread to experience the acoustic signature of cooling crust
Crust Frequency Analysis | Real-time waveform visualization
Explore Our Process
Fermentation Log
Track current batches with real-time data on temperature, humidity, and starter age. Monitor the biological activity of each fermentation cycle.
View Log
Crumb Analysis
Examine the internal structure of our bread through high-contrast photography. Each image includes porosity maps and texture profiles.
View Analysis
Sourdough Genealogy
Discover the history and characteristics of our starter culture. Learn about its origins and microbial composition.
View Genealogy
Quality Standards
Ingredient Selection
We use organic flour, filtered water, and sea salt. All ingredients are selected for their quality and consistency. No additives or preservatives are used in our process.
Organic certified | No additives
Documentation
Every batch is documented with detailed notes on temperature, humidity, timing, and results. This systematic approach allows for continuous improvement and consistency.
Full traceability | Data logged