ABOUT THE PENNYLOAF
The Pennyloaf is an artisan bakery located in Corydon Village. Our bakery offers a variety of baked goods and European style pastries.
We offer homemade fine foods that include pesto, olive tapenade, granola, and many other options as well as and extensive espresso menu.
All of our bread is sourdough based, handmade and baked in a wood-fired brick oven.
Baking in a wood-fired brick oven has nostalgic value. Fire, wood, and hearth baked bread has deep roots in our communities and their baking/culinary traditions.
At the Pennyloaf, we feel its charm and old-working-craft tradition are what makes it unique and much needed in our present day, fast paced world.
Our mission is to create a brand that is all encompassing of the lifestyle we lead. Pennyloaf is a union of baked goods, fine foods, and home goods, re-inventing what it means to be a bakery.
We offer a variety of options that will soon include wholesale, catering, events and gift baskets for all occasions.
History of Sourdough
Sourdough was used as early as ancient Egypt. It is the oldest form of leavened bread. It’s believed to have been discovered accidentally. By leaving the dough out longer than usual, Good microorganisms and wild yeast drifted into the mix resulting in a better taste and lighter texture. The fermentation that happens after a few days is what gives the starter its sour smell. If treated correctly the starter can be used for years.
Starters have been passed on to family and friends for years. A starter can be kept thriving for years by adding equal parts water and flour to a portion of the starter every couple of weeks. By keeping it refrigerated it can last indefinitely, acquiring a more tangy flavor as time goes on. The older the starter the more tangy the taste, Making the starter a highly prized amongst those use and share it. Beware if your starter turns pink or orange and smells off its reached its end. Time to toss it out and start anew.
The Healthier Choice
Sourdough by its very nature is a healthier choice. Here are some reasons to choose sourdough.
It’s easy to digest- The bacteria-yeast combination breaks down the starches found in grains before it reaches the stomach. Your body burns less energy, making it easier on your gut.
Lower glycemic index- Sourdough is fermented so it does not cause your blood sugar to rise drastically upon consumption.
Better for gluten sensitivity- Sourdough takes longer in prep time which allows the amino acids to breakdown before you consume it.
Good acid- The bacteria Lactobacillusis is found in sourdough as a result it has higher levels of lactic acids then other breads. Consuming items with larger quantities of lactic acid allows for more mineral intake and easier digestion.
Healthy Bacteria- When you eat sourdough the fermentation foster more beneficial bacteria in your body.
Less yeast- The healthy bacteria in sourdough reduces yeast population lowering the likely-hood of infection in your system.
Natural origins- Sourdough is the oldest form of leavened bread. Made with whole flour, wild yeast, and bacteria makes it a very natural origin. We have been eating sourdough for a very long time.
Fewer preservatives- Sourdough naturally preserves itself. It contains acetic acid, which naturally prevent mold growth.
Gut fuel- Sourdough bread is made from wheat flour which fuels good gut bacteria.
Nutrients- Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads.
Taste and flavor- The taste of sourdough breads are superior to processed breads and a much healthier alternative.
