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Heidelberg Sourdough Bread
How to Get It
Store Pickup
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Why Can't We Ship This Item?
For certain products, like beer, we're unable to ship due to state laws. For other items, the item may be at a size that's incompatible with our shipping capabilities or may be too fragile/perishable to ship. For most of these items, we still offer in-store pickup and local delivery options.
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Our Sourdough has a full-bodied flavor, with tender crumb. Sourdough is so named because it has no yeast. In l983 Boyd Bissell, Heidelberg’s founder and c.e.o., visited Jewels Rabin, an artisanal breadmaker in Plainfield, Vermont. Rabin was baking sour dough left to ferment overnight in a traditional refractory-brick oven. Bissell was stunned by the body, porosity, and slight crustiness of Rabin’s loaves. He was inspired to apply the same prolonged fermentation to yeast-based miche bread, and baked the first loaves in his kitchen stove in Cattown, New York. This was the beginning of Heidelberg. Five locations later, its huge plant in Frankfort, New York, is producing a hundred thousand loaves a week and counting of sixteen types of bread, all of which are certified kosher.
Ingredients
UNBLEACHED, UNBROMATED FLOUR, WATER, HI GLUTEN HUMMER FLOUR, DARK RYE FLOUR, WHOLE WHEAT FLOUR, SEA SALT
CONTAINS LESS THAN 2% OF THE FOLLOWING: CULTURED WHEAT FLOUR.
CONTAINS: WHEAT
- No Chemicals, Additives, or Preservatives
- No Bleached or Bromated Flour
- No Pesticides or Herbicides Used on the Wheat
- No Artificial or GMO Modified Ingredients
- Sustainably sourced ingredients baked under Orthodox Union kosher standards
Our Sourdough has a full-bodied flavor, with tender crumb. Sourdough is so named because it has no yeast. In l983 Boyd Bissell, Heidelberg’s founder and c.e.o., visited Jewels Rabin, an artisanal breadmaker in Plainfield, Vermont. Rabin was baking sour dough left to ferment overnight in a traditional refractory-brick oven. Bissell was stunned by the body, porosity, and slight crustiness of Rabin’s loaves. He was inspired to apply the same prolonged fermentation to yeast-based miche bread, and baked the first loaves in his kitchen stove in Cattown, New York. This was the beginning of Heidelberg. Five locations later, its huge plant in Frankfort, New York, is producing a hundred thousand loaves a week and counting of sixteen types of bread, all of which are certified kosher.
Ingredients
UNBLEACHED, UNBROMATED FLOUR, WATER, HI GLUTEN HUMMER FLOUR, DARK RYE FLOUR, WHOLE WHEAT FLOUR, SEA SALT
CONTAINS LESS THAN 2% OF THE FOLLOWING: CULTURED WHEAT FLOUR.
CONTAINS: WHEAT
| In-Store Pickup Only | No |
|---|---|
| Product Feature 1 | No Chemicals, Additives, or Preservatives |
| Product Feature 2 | No Bleached or Bromated Flour |
| Product Feature 3 | No Pesticides or Herbicides Used on the Wheat |
| Product Feature 4 | No Artificial or GMO Modified Ingredients |
| Product Feature 5 | Sustainably sourced ingredients baked under Orthodox Union kosher standards |
| Country of Origin | United States |
| Baked Good Type | Breakfast Food |
| Product Weight | 28 |
| Product Weight Unit of Measure | oz |
| Organic? | Yes |
| Locally Made? | Yes |
| Staff Favorite? | No |
