HI Food Lab, together with a number of other research organizations, researches and consults on fermented foods. Out of the many fermented foods such as cheese, pickles, kefir, butter and yogurt, we have grown a particular interest in natural sourdough bread. For many years, we have researched the fermentation of various types of wheat from around the world using natural yeast (levain).
HI Food Lab’s breads, made using a long fermentation process, have been introduced at various culinary festivals in the United States and Canada, and many commented that our breads were flavorful and easier to digest than others. After extensively researching a wide variety of wheat and developing new recipes, we finally decided to open our own bakery with a commitment to introducing healthy bread to as many people as possible.
Our bakery, 123Dough, is located in the beautiful town of Pound Ridge, in Westchester, New York. We bring in carefully selected wheat from organic farms from all over the world that we have visited in person. Each and every loaf of bread is made by hand, using HI Food Lab's very own methods. We mill our grains in the morning and do not add any industrial yeast. Ancient grains including einkorn (the oldest known species of wheat) are blended together, and the dough is made using natural spring water. We fully ferment our dough for at least 20 hours before baking. Through our breads, you can experience the full, original flavor and aroma of freshly milled wheat from Europe, the United States and Canada, without any additives.
As stated in our name, 123Dough, we bring you a rich, nutrient-dense sourdough made with just three ingredients: organic wheat, water, and salt. We hope you enjoy our bread for a better, healthier life.