San Francisco Style Sourdough Batard - 24 oz
Izzio Artisan Bakery
$8.49
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Izzio Artisan Bakery
San Francisco Style Sourdough Batard - 24 oz
Real San Francisco sourdough tastes the way it does because of what's not in it: no vinegar, no vital wheat gluten, no "sourdough flavoring" standing in for the real thing. Izzio's batard is built from an organic sourdough culture of organic flour, organic whole wheat flour, and water — the same wild yeast and lactic acid bacteria that gave the original San Francisco loaves their tang, given hours to work instead of masked with an additive. Baked in small batches at our family bakery in Colorado, from organic wheat we trace directly back to the farm, this loaf earns its sour edge and its digestibility the only way that actually works: time.
- A crusty, oblong batard loaf built for tearing into sandwiches, thick toast, or a bread board next to olive oil and cheese
- Just three main ingredients — organic flour, water, and sea salt — fermented slowly with a wild-culture sourdough starter instead of dough conditioners or shortcuts
- Free from preservatives, artificial flavors, and seed oils; Non-GMO Project Verified and USDA Organic offered on select breads
At Izzio, we call the shortcut version "SourFaux" - bread that gets its tang from a splash of vinegar and its structure from added vital wheat gluten instead of an honest, slow ferment. This batard is the real thing: a naturally leavened, San Francisco-style sourdough loaf built entirely on time, a sourdough culture, and a short ingredient list.
The dough is organic wheat flour, an organic sourdough culture (organic flour, organic whole wheat flour, water), water, sea salt, and enzymes - nothing that isn't earning its place. Our organic Rocky Mountain wheat is sourced and milled in our home state of Colorado, where we've worked directly with local farmers and millers to build a custom, unenriched flour we can trace back to the specific farm it grew on. The loaf is shaped into a classic French batard - shorter and wider than a baguette, with a crackling crust and an open, chewy crumb - then sliced for the loaf you'll actually use, from morning toast to dinner sandwiches.
What sets a naturally fermented loaf apart isn't just flavor. During the long, slow rise, wild yeast and lactic acid bacteria break down starches and gluten structures and reduce phytic acid in the wheat - the same mechanism that's made traditional sourdough easier to digest for centuries, long before commercial yeast made same-day bread the norm.
Tear it for grilled cheese, slice it thick for French toast, or toast it plain and let the crumb do the talking with good butter or olive oil. It holds up under a hearty sandwich without going soft, and the crust crisps back up in minutes in a hot oven.
This loaf is free of dairy, eggs, and any animal products, making it vegan-friendly, and it's baked without preservatives, artificial flavors, or seed oils. As an organic wheat-based sourdough, it's not suited for keto, paleo, or carnivore eating plans, but it fits comfortably into a vegetarian or vegan kitchen. Store it at room temperature in its bag for the freshest eating within a few days, or freeze extra slices for toast on demand.
Ingredients: Organic Wheat Flour, Organic Sourdough Culture (Organic Flour, Organic Whole Wheat Flour, Water), Water, Sea Salt, and Enzymes.
Common Questions
How does this batard actually compare to a standard grocery store sandwich loaf?
A typical mass-produced white or wheat loaf lists 15 to 20+ ingredients, including added vital wheat gluten, dough conditioners like DATEM or monoglycerides, and preservatives such as calcium propionate to extend shelf life. This batard has five ingredients: organic wheat flour, organic sourdough culture, water, sea salt, and enzymes. The fermentation timeline is also different — commercial bread typically rises for under two hours using added commercial yeast, while this loaf ferments for 12 to 24+ hours using only a live sourdough culture, which is what builds the tang and open crumb structure without any vinegar or dough conditioners.
What does fermentation actually do to the wheat, beyond flavor?
During the long ferment, wild yeast and lactic acid bacteria produce the enzyme phytase, which breaks down phytic acid in the wheat bran. Phytic acid normally binds minerals like iron, zinc, and magnesium, making them harder to absorb, so reducing it improves mineral availability. The same bacteria also produce proteases that partially break down gluten proteins and amylases that break down starch chains, which is the mechanism behind sourdough's reputation for being easier to digest than same-day bread. This is a slow biochemical process — it can't be replicated by simply adding vinegar for tang, which is why shortcut breads don't get the same digestibility benefit.
Does this bread work for keto, paleo, or carnivore diets?
No — this is a wheat-flour bread, so it doesn't fit keto, paleo, or carnivore protocols, all of which restrict grains and refined carbohydrates. A typical slice of a naturally fermented sourdough batard runs in the range of 120 to 140 calories and roughly 24 to 27 grams of carbohydrate, which is too high for a ketogenic macro target of under 50 grams of total carbs per day. It is, however, a solid fit for vegan and vegetarian diets, since it contains no dairy, eggs, or animal products of any kind. If you're on a low-carb protocol, this loaf isn't the right category of food regardless of how it's fermented.
What dishes work best with this batard, and does it need any recipe adjustments?
The wide, short batard shape and open crumb make it well suited for grilled cheese, thick-cut French toast, bruschetta, and panzanella salad, and it holds up under wet fillings in sandwiches better than a soft sandwich loaf because the crumb is denser and less absorbent. If you're substituting it for a baguette in a recipe, cut slices a bit thicker since the loaf is wider and shorter, and add a minute or two to toasting time to get the same crust-to-crumb ratio. For French toast, the sturdier crumb structure means you can soak slices slightly longer without them falling apart. To re-crisp the crust after refrigeration or freezing, a few minutes in a hot oven brings it back close to fresh-baked texture.
How can I verify the organic and sourdough claims on this bread are legitimate?
Look for the USDA Organic seal, which requires the flour and other agricultural ingredients to be certified by an accredited organic certifying body and means the loaf is made without synthetic pesticides or GMOs. Some SKUs also carry Non-GMO Project Verification, which is a separate, more rigorous supply-chain audit — check the specific product label since this varies by loaf. The bakery also sources its Rocky Mountain wheat directly from Colorado farmers and mills it into a custom, unenriched flour that's traceable back to the originating farm, which is a level of transparency you can ask the bakery about directly if you want more detail than the ingredient list provides.
What's actually wrong with breads that use vinegar and vital wheat gluten instead of real fermentation?
Vinegar-based sourdough, sometimes called quick sour or SourFaux, adds acetic acid directly to unfermented dough to mimic the tang of real sourdough without the 12+ hour fermentation process. Vital wheat gluten is added separately to compensate for the structure that a long ferment would normally build naturally in the dough. The shortcut gets you a similar flavor and texture in a fraction of the time, but it skips the enzymatic breakdown of phytic acid and gluten that happens during true fermentation, so you lose the digestibility benefit. You can spot the difference on an ingredient label — if you see vinegar, distilled vinegar, or added wheat gluten listed separately from flour, it's the shortcut version rather than a naturally leavened loaf.
What are the enzymes in the ingredient list, and are they a shortcut ingredient?
The enzymes used here are processing aids, typically amylase or similar naturally derived enzymes that help with crust color and crumb texture during baking, and they're distinct from vital wheat gluten, which is a structural additive used to compensate for skipped fermentation. Enzymes like these are commonly used in small-batch artisan baking and are not the same category of shortcut as vinegar acidification or added gluten. They don't replace the fermentation process — the tang, crumb structure, and digestibility benefits still come from the 12 to 24+ hour rise with the live sourdough culture. If you want a completely enzyme-free loaf, that's worth checking against the specific product label, since formulations can vary slightly across the bakery's lineup.
The dough is organic wheat flour, an organic sourdough culture (organic flour, organic whole wheat flour, water), water, sea salt, and enzymes - nothing that isn't earning its place. Our organic Rocky Mountain wheat is sourced and milled in our home state of Colorado, where we've worked directly with local farmers and millers to build a custom, unenriched flour we can trace back to the specific farm it grew on. The loaf is shaped into a classic French batard - shorter and wider than a baguette, with a crackling crust and an open, chewy crumb - then sliced for the loaf you'll actually use, from morning toast to dinner sandwiches.
What sets a naturally fermented loaf apart isn't just flavor. During the long, slow rise, wild yeast and lactic acid bacteria break down starches and gluten structures and reduce phytic acid in the wheat - the same mechanism that's made traditional sourdough easier to digest for centuries, long before commercial yeast made same-day bread the norm.
Tear it for grilled cheese, slice it thick for French toast, or toast it plain and let the crumb do the talking with good butter or olive oil. It holds up under a hearty sandwich without going soft, and the crust crisps back up in minutes in a hot oven.
This loaf is free of dairy, eggs, and any animal products, making it vegan-friendly, and it's baked without preservatives, artificial flavors, or seed oils. As an organic wheat-based sourdough, it's not suited for keto, paleo, or carnivore eating plans, but it fits comfortably into a vegetarian or vegan kitchen. Store it at room temperature in its bag for the freshest eating within a few days, or freeze extra slices for toast on demand.
Ingredients: Organic Wheat Flour, Organic Sourdough Culture (Organic Flour, Organic Whole Wheat Flour, Water), Water, Sea Salt, and Enzymes.
Common Questions
How does this batard actually compare to a standard grocery store sandwich loaf?
A typical mass-produced white or wheat loaf lists 15 to 20+ ingredients, including added vital wheat gluten, dough conditioners like DATEM or monoglycerides, and preservatives such as calcium propionate to extend shelf life. This batard has five ingredients: organic wheat flour, organic sourdough culture, water, sea salt, and enzymes. The fermentation timeline is also different — commercial bread typically rises for under two hours using added commercial yeast, while this loaf ferments for 12 to 24+ hours using only a live sourdough culture, which is what builds the tang and open crumb structure without any vinegar or dough conditioners.
What does fermentation actually do to the wheat, beyond flavor?
During the long ferment, wild yeast and lactic acid bacteria produce the enzyme phytase, which breaks down phytic acid in the wheat bran. Phytic acid normally binds minerals like iron, zinc, and magnesium, making them harder to absorb, so reducing it improves mineral availability. The same bacteria also produce proteases that partially break down gluten proteins and amylases that break down starch chains, which is the mechanism behind sourdough's reputation for being easier to digest than same-day bread. This is a slow biochemical process — it can't be replicated by simply adding vinegar for tang, which is why shortcut breads don't get the same digestibility benefit.
Does this bread work for keto, paleo, or carnivore diets?
No — this is a wheat-flour bread, so it doesn't fit keto, paleo, or carnivore protocols, all of which restrict grains and refined carbohydrates. A typical slice of a naturally fermented sourdough batard runs in the range of 120 to 140 calories and roughly 24 to 27 grams of carbohydrate, which is too high for a ketogenic macro target of under 50 grams of total carbs per day. It is, however, a solid fit for vegan and vegetarian diets, since it contains no dairy, eggs, or animal products of any kind. If you're on a low-carb protocol, this loaf isn't the right category of food regardless of how it's fermented.
What dishes work best with this batard, and does it need any recipe adjustments?
The wide, short batard shape and open crumb make it well suited for grilled cheese, thick-cut French toast, bruschetta, and panzanella salad, and it holds up under wet fillings in sandwiches better than a soft sandwich loaf because the crumb is denser and less absorbent. If you're substituting it for a baguette in a recipe, cut slices a bit thicker since the loaf is wider and shorter, and add a minute or two to toasting time to get the same crust-to-crumb ratio. For French toast, the sturdier crumb structure means you can soak slices slightly longer without them falling apart. To re-crisp the crust after refrigeration or freezing, a few minutes in a hot oven brings it back close to fresh-baked texture.
How can I verify the organic and sourdough claims on this bread are legitimate?
Look for the USDA Organic seal, which requires the flour and other agricultural ingredients to be certified by an accredited organic certifying body and means the loaf is made without synthetic pesticides or GMOs. Some SKUs also carry Non-GMO Project Verification, which is a separate, more rigorous supply-chain audit — check the specific product label since this varies by loaf. The bakery also sources its Rocky Mountain wheat directly from Colorado farmers and mills it into a custom, unenriched flour that's traceable back to the originating farm, which is a level of transparency you can ask the bakery about directly if you want more detail than the ingredient list provides.
What's actually wrong with breads that use vinegar and vital wheat gluten instead of real fermentation?
Vinegar-based sourdough, sometimes called quick sour or SourFaux, adds acetic acid directly to unfermented dough to mimic the tang of real sourdough without the 12+ hour fermentation process. Vital wheat gluten is added separately to compensate for the structure that a long ferment would normally build naturally in the dough. The shortcut gets you a similar flavor and texture in a fraction of the time, but it skips the enzymatic breakdown of phytic acid and gluten that happens during true fermentation, so you lose the digestibility benefit. You can spot the difference on an ingredient label — if you see vinegar, distilled vinegar, or added wheat gluten listed separately from flour, it's the shortcut version rather than a naturally leavened loaf.
What are the enzymes in the ingredient list, and are they a shortcut ingredient?
The enzymes used here are processing aids, typically amylase or similar naturally derived enzymes that help with crust color and crumb texture during baking, and they're distinct from vital wheat gluten, which is a structural additive used to compensate for skipped fermentation. Enzymes like these are commonly used in small-batch artisan baking and are not the same category of shortcut as vinegar acidification or added gluten. They don't replace the fermentation process — the tang, crumb structure, and digestibility benefits still come from the 12 to 24+ hour rise with the live sourdough culture. If you want a completely enzyme-free loaf, that's worth checking against the specific product label, since formulations can vary slightly across the bakery's lineup.
- __Storage_Location:
- Frozen
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Organic
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