Who is Jason
Jason Geary is the 4th generation Master Baker in the Geary’s bakery family business. But in truth, at Jason’s Sourdough we are a tightknit team of master creators. Honouring award winning recipes handed down over decades, blending traditional methods with a surprisingly modern twist, to create a real sourdough brand with enduring value for future generations.
What is Sourdough
Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you’ll find in sourdough. Wild yeast has more flavour than commercial yeast and is natural in the sense that it doesn’t contain any additives.
Is Jason’s ‘proper’ sourdough
Jason’s is proper Sourdough! Made traditionally, we make our sourdough culture on-site – no corners cut. Our bakery has been baking bread since 1906 and we still bake slow, focusing on quality not quantity. Our Sourdough also contains all natural ingredients -there is no commercial yeast, no milk, no oils and no sweeteners added. It’s about as natural as you get when it comes to bread.
Click here for our full list of ingredients
Does Jason’s Sourdough contain yeast
Like all "true" sourdoughs, commercial yeast is not included in our recipe. In a sourdough, the sourdough itself is fermented for 24 hours and becomes the culture in the bread which enables it to raise. Yeast is an added ingredient which replicates and accelerates this process in bread that is made quicker (and cheaper).
Our Every Day rolls do use some bakers yeast because without the yeast, our rolls would be too dense. By adding in a little yeast, we feel we have struck a nice balance between light texture and flavour imparted by the sourdough.
Are there health benefits to eating Jason’s Sourdough
Sourdough is a great addition to any diet, because not only is it a great source of fibre but due to the fermentation process involved in its creation it also helps to feed the good bacteria in our gut.
Many people can experience bloating and have an intolerance to commercial yeast – rather than an intolerance to gluten itself. Therefore, these people can often enjoy sourdough bread without experiencing any issues.
Sourdough contains fibre which is an essential nutrient that plays a vital role in maintaining good health. It is essential for maintaining regular bowel movements, preventing constipation, and promoting a healthy gut microbiome.
The Grains & Seeds found in our loaves are soaked in our fermented dough. This process allows them to be better digested by the gut. Most bakers will add seeds in afterwards. If done this way, the grains and seeds will not be digested and have no added benefit at all as they will quite literally just pass through the system.
What is good about the fermentation process used to make Jason’s Sourdough
The fermentation process for Jason’s Sourdough can lead to an increased number of prebiotic and probiotic-like properties in the loaf, which means sourdough bread is more nutritious and digestible which is great for gut health! Also, any grains and seeds we use in our bread is made with whole grains which are higher in fibre than processed grains, again giving your bread additional gut-friendly benefits.
Is Sourdough good for diabetics
The fermentation process in Jason’s Sourdough creates a lower glycemic index and lower glycemic load than white bread and whole-wheat bread. Whole-wheat sourdough is higher in fibre, which additionally lowers the strain it puts on your blood glucose.
Is Jason’s Sourdough gluten free
Jason’s Sourdough bread is not gluten-free, so it is not suitable for people with celiac disease. However, if you are sensitive to gluten, you may be able to enjoy Jason’s Sourdough without adverse effects. This is because the fermentation process for our sourdough alters the enzymes in the wheat and might potentially help counteract adverse reactions to gluten.
Does Sourdough last longer than a typical bread
Sourdough bread typically lasts longer because of its’ higher acidity; the lactobacillus bacteria produced in the fermentation process produces natural antifungal compounds. It also has longer before it will go stale because a long fermentation process allows the dough more chance to absorb water, which slows the rate of hardening and moisture loss which means it has longer to dry out later. A lot of standard breads will add preservatives or additives such as calcium propionate to extend the life of the bread. We do not do this.
Do you use chemicals to make shelf life longer
Some bread manufacturers do use chemicals to prolong shelf life, but we choose not to. Instead, we use our own sourdough culture, fermented wheat flour and a specific enzyme blend. Enzymes are present in lots of living organisms such as flour and are neutralised during the baking process.
Do you use emulsifiers
No, Jason’s Sourdough does not contain emulsifiers
Is Jason’s Sourdough Vegan
All our ingredients in Jason’s Sourdough are Vegan, but some loaves are produced in a bakery that handles egg, milk and soya.
Can I buy Jason’s Sourdough direct
Unfortunately, we aren’t currently set up to supply direct due to the logistics and minimum order quantities, but we are looking into wholesale options for the future.
Do you use the Chorleywood process
We don’t used the Chorleywood bread process at all, in any product.
Even our Every Day range (added Sourdough) incorporates our own sourdough culture, which we feed and use every day.
Where can I buy your products
Ciabattin (White & Grains & Seeds): Tesco, Waitrose, Sainsbury’s, Morrisons, Ocado, Booths
Ciabattin Wholemeal: Exclusive to Tesco
Ciabattin Malted Wildfarmed: Waitrose, Ocado
The Great White: Tesco, Sainsburys, Morrisons, Ocado & Booths
Superb Sprouted Grains & Seeds: Tesco & Ocado
Majestic Malted: Tesco, Ocado & Booths
Jason’s Rolls: Tesco, Waitrose, Ocado & Booths
What is Wildfarmed
Our new loaf is Malted Ciabattin Sourdough made with Wildfarmed Flour.
Wildfarmed regenerative flour is grown without the use of pesticides, insecticides or fungicides, in a system that prioritises soil health and increases soil biodiversity.
You can find out more about Wildfarmed here: Wildfarmed — About Us
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