Denver baker demystifies baking sourdough bread at altitude

For the record, baker Ismael De Sousa isn’t a fan of the word “sourdough.”

“I think this is the only place in the world where you call sourdough bread this thing,” said the owner of Reunion bakery in Denver. “Sourdough pretty much implies bread is sour and that’s a misconception.”

De Sousa prefers to call it naturally fermented or naturally leavened bread, and it’s the hallmark of his bakery where customers will find it in loaves, croissants, baguettes and more.

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A few years ago, De Sousa began selling sourdough starter at the request of house-bound locals who took up hobby bread making during the COVID-19 pandemic. And the demand has continued. For $8, bakers can g...