Local business rises to the occasion after search for healthier bread options
FERGUS – From school lunches to quick on-the-go meals, the sandwich is an undeniable staple in almost every household.
With so many options for fillings and condiments, toasted or not toasted, often not as much thought is put into the bread itself – or the ingredients in said bread.
Fergus resident Carolyn Peirson asked herself that question after she noticed the loaf of bread she had purchased nearly two weeks prior was just as fresh as the day she bought it.
“Originally, I was getting the grocery store bread, but ... I just started to wonder what was actually in the bread that I was giving my family,” said Peirson.
“So then I switched and I thought the better alternative was the grocery store sourdough.”
She added, “But then, when I looked into it and I saw the ingredients, I saw that they actually used commercial yeast, which I was trying to avoid ...
“So that’s kind of what jump-started my search into what sourdough actually is and how to make it the traditional way.”
From there Peirson began baking bread for her friends and family, which she said received plenty of positive feedback. That encouraged her to open her business, Stone and Starter.
Peirson began taking orders in May and operates out of her home, where she has a designated bakery space.
“I usually start Wednesday night preparing my starter and just bulking it up to get it ready to have enough to bake my bread, “ said Peirson.
“Thursday is my dough day where I mix all my dough, and then it bulk ferments on Thursday, and then I also do a cold proof in the fridge for 18 hours.
“So then I bake everything on Friday, and that’s when everyone can pick their bread up as well.”
Orders are picked up at the end of Peirson’s driveway every Friday and every month brings a new signature loaf – on top of the classic loaf always on offer.
“I call it an inclusion loaf, and that one just varies month to month,” she explained.
August was cinnamon raisin sourdough, “and that was a customer request.” This month she’s offering a roasted garlic sourdough.
“Good bread should only last three to four days,” said Pierson.
To order a sourdough loaf message Stone and Starter Sourdough Fergus on Facebook. Orders can be picked up at the end of Peirson’s driveway in Fergus between 2 and 6pm.
