NEW PRODUCT ALERT!!
SOURDOUGH STUFFING MIXES
Bring warmth and rustic Italian charm to your table with Red Oven’s handcrafted Sourdough Stuffing Mixes — made from our signature artisan loaves, baked fresh and air-dried to golden perfection. Each batch is seasoned with care to capture the rich, savory flavors of home-cooked comfort.
Available Flavors:
Italian Herb – A fragrant blend of rosemary, thyme, oregano, and garlic for a true taste of rustic Italian kitchens.
Rosemary Mushroom – Earthy porcini and cremini mushrooms meet aromatic rosemary for a rich, savory depth.
Garlic Parmesan – Crisp sourdough cubes infused with roasted garlic and aged Parmesan for bold, buttery flavor.
Apple Sage – Sweet apple pieces and savory sage create the perfect harmony of fall flavors.
Rustic Harvest – A cozy medley of herbs and vegetables inspired by traditional holiday feasts.
Perfect for holiday gatherings, Sunday dinners, or any meal that calls for homemade warmth, our sourdough stuffing mixes bring the unmistakable flavor and quality of The Red Oven straight to your kitchen.
*****SHIPPING NATIONWIDE*****
Fall is in the air and our seasonal selections bring the tastes of autumn straight to your table. Savor the sweetness of apple and pumpkin breads, the warmth of cinnamon-spiced focaccia, and the indulgence of cookies and muffins finished with hints of caramel and spice.
Visit our Seasonal Selections link below and indulge in our fall favorites!!
***WHAT IS SOURDOUGH***
Sourdough is a type of bread known for its distinctive tangy flavor and chewy texture, which comes from the natural fermentation process used to leaven it. Unlike breads made with commercial yeast, sourdough relies on a sourdough starter, a mixture of flour and water that has been fermented with wild yeast and lactic acid bacteria.
The fermentation process in sourdough involves two main components:
Wild Yeast: This naturally occurring yeast helps the dough rise by producing carbon dioxide gas. It works more slowly than commercial yeast, leading to the unique texture and flavor of sourdough.
Lactic Acid Bacteria: These bacteria produce lactic acid during fermentation, which gives sourdough its characteristic tangy taste. They also contribute to the bread's complexity and help preserve it naturally.
To make sourdough bread, the starter is mixed with additional flour and water, then allowed to ferment for 20+ hours. This dough is then shaped, allowed to rise, and baked, resulting in a loaf with a crusty exterior and a flavorful, airy crumb.
Sourdough has been a staple in many cultures for centuries and is celebrated for its depth of flavor, longer shelf life, and potential health benefits due to its fermentation process.
Delicious Taste
The hallmark of sourdough is its distinctive tanginess, which comes from the long, natural fermentation process that allows the bread to develop subtle nutty and earthy notes. The tanginess, nutty undertones, and subtle sweetness. combine in a way that feels both satisfying and sophisticated.
Always Fresh
Our breads are baked per order, never frozen, with quality ingredients, and traditional baking techniques that contribute to its enduring freshness.
The Benefits
OF OUR BREADS
Variety of Choices
From the classic traditional loaf to savory or sweet boules, seeded batards, and various focaccia's, these varieties showcase the versatility of sourdough bread, offering different textures, flavors, and uses to suit a wide range of preferences and culinary needs.
Healthier Choice
Easier to digest, enhanced bioavailability of certain nutrients, lower glycemic index, presence of prebiotics for healthy digestive system support, no preservatives.