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Sourdough bread - Medford / Somerville / Arlington?

I am gluten intolerant, but apparently sourdough bread is often tolerated by people with celiac / gluten intolerance. I miss real bread enough that I'm willing to give it a try.

Do any bakeries in the Medford / Somerville / Cambridge / Arlington area make good sourdough bread? I don't trust pre-packaged brands. I work by Iggy's, so I'll try that unless I hear otherwise.

Bonus if you have any experience with this.

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  1. one of my favorites, nashoba brook, is available at whole foods and the star/shaws in porter square.

      1. I'm a fan of When Pigs Fly sourdough bread. They also have sourdough rolls. One location is in Davis Square. Good luck and let us know if you pass the sourdough test.

        1 Reply
        1. re: mvi

          YES! and i believe they use the same base in many of their breads so you may want to ask about that. for instance:

          <We recently discovered the Blueberry Multigrain ('Granola')Bread at When Pigs Fly. It is very sweet so we have it for brkfst in thin toasted slices with a mild cheese like Quark or Fontina. What I really love about it is the preponderance of whole grains: spelt, whole rye, brown rice. millet, cracked corn and wheat, steel cut oats, barley. Apparently their Chipotle Black Bean bread is also made with that whole grains mix.>

          Iggy's has a really great wh wht sourdough as well as country srdough, and their Francese may have a srdough starter...

        2. I second Mamdou's on Swanton St in Winchester. His sourdough is very good.

            1. re: phonelady

              As highlighted in this article long-fermentation times appear to have benefits, not only on gluten breakdown but also on anti-nutrients such as phytic acid. This article goes into more detail about how some of this may be working: http://ranprieur.com/readings/natleav...

              I'm also hoping to find a baker in these towns that uses a desem starter and long-fermentation times. The baker I asked at the Farmers Market (Dan's Brick Oven) uses shorter fermentation times than I'd hoped for (~4hrs). A baker from RI (Fabled Foods) who supplies bread to Blue State Coffee uses longer fermentation times (~20hrs). However I'm not aware of a place where one can buy loaves of their bread near Boston. I don't know how long Iggy's and Nashoba Brook ferment their bread for. Does anyone have any information regarding that? For Iggy's I'd be most interested in how long they ferment their Whole Wheat Sourdough.