Baked By The Lake Bread Company
 

Anyone try this place in Wolfeboro yet. It's near the Wright Museum. Their offerings look wonderful on their facebook page. Apparently they have been open since January....

https://www.facebook.com/profile.php?id=61586833705696

Dan

Yes...I bought a loaf of bread a few weeks ago and it was outstanding. I need to visit again.

Thanks. I've written this down as a must stop this summer. We enjoy the baked goods at Moulton Farms but looking to mix it up a bit. I'll blame you for any pounds my visit(s) add.

Did you happen to notice if they had Sourdough Bread available there?

Thank you.

Facebook says yes :

I saw a couple reviews specifically mentioning their "fantastic" sourdough bread.

Dan

History of sourdough...
 

Sourdough is the oldest form of leavened bread, originating in ancient Egypt around 1500 BC—likely by accident—when wild yeast and bacteria fermented a mixture of flour and water. It was the standard bread-making method for millennia, serving as a durable, reliable staple for Roman soldiers, European settlers, and 19th-century American/Klondike gold miners.

Ancient Origins and Early History
1500 BC (Egypt): Egyptians are credited with discovering that leaving dough out resulted in a bubbling, rising mixture, creating the first leavened bread.
Classical Antiquity: Greeks and Romans adopted sourdough, with Roman soldiers using it as a travel-durable staple.
Middle Ages: Sourdough remained the primary method of leavening in Europe until it was gradually replaced by barm (from beer brewing) and, eventually, commercial yeast.

Key Historical Milestones
The California Gold Rush (1849): Prospectors in San Francisco carried sourdough starter in packs or pouches, sometimes sleeping with it to prevent freezing. This cemented the "San Francisco Sourdough" reputation.
Klondike Gold Rush (1898): Miners in Alaska and the Yukon relied on sourdough, earning the nickname "Sourdough".

20th Century Decline & Rise: The invention of commercial, fast-acting baker's yeast (around 1871) made sourdough less common, but it maintained a cult following due to its unique flavor.

Science Behind the History
Unlike modern bread that uses a single strain of cultivated yeast, traditional sourdough relies on a "starter"—a symbiotic culture of wild yeast and lactic acid bacteria (LAB). The LAB converts sugars into lactic acid, providing the signature sour taste, while the yeast produces carbon dioxide to make the bread rise.

Modern Significance
Today, sourdough has seen a massive revival, driven by the desire for healthier, artisanal, and gut-friendly fermented foods, with some starters dating back over 100 years.