If the About page wasn’t enough, and you wanted more depth about our name, here it goes.
A mother sponge is an active symbiotic relationship of wild yeast and bacteria that lives in a mixture of flour and water, and must be fed regularly to continue living and helping bakers make bread. The bacteria produces lactic acid, which gives sourdough its tangy taste. By our estimation – MOTHER since it produces bacterial offspring, and SPONGE because it gets bubbly & looks like a sponge.
Besides making bread taste awesome, we think it’s pretty amazing that a mother sponge can hypothetically live forever! Boudin in San Francisco claims to use the same sourdough starter they used 150 years ago during the Gold Rush era. As the story goes, they rescued their starter in a bucket during the Great 1906 San Francisco Earthquake before fire enveloped their bakery and most of the city. So, as a mother sponge can live forever, we always aspire to create timeless work.
We believe it’s an authentic miracle that dough rises naturally through the living symbiotic relationship between wild yeast and bacteria. With that in mind, we love working collaboratively with you clients out there. You know your business and your customers best, so the work will always be better if you are engaged in the design process.
More sourdough lore to come…
