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Sourdough bread - Medford / Somerville / Arlington?

nyc_to_ma Nov 11, 2013 11:49 AM

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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    wonderwoman RE: nyc_to_ma Nov 11, 2013 12:03 PM

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

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      phonelady RE: nyc_to_ma Nov 11, 2013 12:47 PM

      Mamadou's Bakery Winchester

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        mvi RE: nyc_to_ma Nov 11, 2013 04:44 PM

        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
          opinionatedchef RE: mvi Nov 11, 2013 06:09 PM

          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...

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          RoyRon RE: nyc_to_ma Nov 11, 2013 06:51 PM

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

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            phonelady RE: nyc_to_ma Nov 12, 2013 10:01 AM

            Very interesting!


            1 Reply
            1. re: phonelady
              Aphex RE: phonelady Nov 12, 2013 12:58 PM

              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.

            2. Science Chick RE: nyc_to_ma Nov 12, 2013 10:38 AM

              Iggy's...main bakery is right outside Fresh Pond area. They use a natural grape starter for all their sourdoughs, and most of their breads use this starter. However, the articles I've seen on this suggest that *intensely* fermented wheat may be tolerable to those with gluten sensitivities. I would think that would only be the case with breads made from a true desem starter....but, hey, give it a go!

              3 Replies
              1. re: Science Chick
                Aphex RE: Science Chick Nov 12, 2013 01:01 PM

                I know that Nashoba Brook Bakery uses a natural grape starter in all of their breads but I didn't think Iggy's did. This is what Iggy's lists on their website:

                natural whole wheat sourdough starter (whole wheat flour and filtered water)

                I was hoping they used a desem starter as this seems to imply.

                1. re: Aphex
                  opinionatedchef RE: Aphex Nov 12, 2013 11:23 PM

                  the iggy's people could not be nicer and i know they would be happy to answer your questions.call ther wholesale line and ask for zoltan iirc.

                  1. re: Aphex
                    Science Chick RE: Aphex Nov 13, 2013 01:57 PM

                    I could have sworn the labels say grape starter, but I'm going strictly by my memory and that isn't the most reliable ;)

                    If they are using a desem method, all the better for sure! I have nutured one a couple of times, but never got to the level that gives excellent results.

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                  nyc_to_ma RE: nyc_to_ma Nov 24, 2013 02:07 PM

                  To follow up - I bought some Nashoba Brook Bakery slow rise sourdough bread at the Medford Whole Foods that I seem to be able to tolerate pretty well - at least if it's just one slice a day.

                  Their packaging talks about the benefits of slow-rise to aid digestion - it seems pretty magical to me!

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