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Dec 22, 2009 03:18 AM

Best wild yeast (sourdough) breads

I'm attempting to become familiar with the sourdough scene in NYC (including the outer boroughs). Which bakeries make exceptional loaves using non-commercial yeast? I'm not necessarily looking for sour, but rather for the complexity that a wild culture creates.

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  1. I'd like to bump this request.

    1. How would a customer know whether or not the yeast was commercial?

      Sullivan Street might be a good place to start the search.

      1 Reply
      1. re: erica

        One can usually taste the difference. The flavor of a loaf raised with a wild culture is much more complex due to the presence of lactic acid bacteria and a long fermentation time. A bakery will usually advertise if a loaf is made using wild yeast, since it adds value to the product.

      2. Grandaisy
        Sullivan Street Bakery
        Union Square farmers market have great bread stands

        Sullivan Street Bakery
        533 W 47th St, New York, NY 10036

        1. The only bread I've found reminiscent of a sourdough in New York was from the Union Square green market. Specifically, the booth with the metal bakers racks. They sell a sourdough in cut wedges from a version that's dryer than it should be. Short of that, a sourdough is meant to be a moist, slightly spongey rustic bread, with a tangy flavor, and a prominent crust.