Sourdough #158
40 hours to perfect, 40 seconds to devour.
Locally loved, internationally recognized.
That delicious loaf you love isn’t just a favourite on your table, it’s also been recognized on the global stage at the Puratos Sourdough Library — a showcase of the world’s best sourdough levains (also known as starters). Our COBS levain is the
158th to be featured at the Puratos library, and so we’ve proudly decided to celebrate that by naming our range of sourdough breads “Sourdough 158”.
Perfection from starter to finish.
It all starts with that signature levain #158, which makes our sourdough rise and gives it its delicious tang. After mixing, our dough is kneaded, pre-shaped, cold-fermented for 12 hours, shaped, proofed, and baked to get that perfect, golden
crust and soft fluffy interior that makes you wonder why you’re still reading this and not tearing into a slice.
A Sourdough for Every Table
From the signature Sourdough Loaf to seasonal favourites like Cranberry Sourdough, there’s a loaf for everyday meals, weekend gatherings, and everything in between —all baked fresh daily.
A Sourdough for Every Table
From the signature Sourdough Loaf to seasonal favourites like Cranberry Sourdough, there’s a loaf for everyday meals, weekend gatherings, and everything in between —all baked fresh daily.
Meet the COBFather
Every COBS Sourdough loaf starts with something pretty special: the COBFather. It’s our living levain, refreshed every day in our bakeries and connected to a sourdough tradition with roots in San Francisco. From there, each loaf gets more than 40 hours to slowly ferment and develop the flavour, texture, and character that make it worth the wait. And somehow, that story made it all the way to Belgium — where the COBFather now has a place in the Puratos Sourdough Library as Sourdough 158.
Your Sourdough Run Comes With Perks
Love sourdough? Make it even more rewarding. Join COBS Club to earn Breadcrumbs, access exclusive offers, and be first in line sneak peeks.
FAQs
What makes our sourdough so irresistible?
If you’ve ever felt the pull of one of our golden, deliciously crunchy, and perfectly tangy loaves of sourdough, you’re not alone. It’s one of our most popular breads for a couple of reasons — the 40-hour process it takes to make it, and our signature levain (levain #158).
What is levain?
Levain is a living, breathing culture made from flour and water and is the basis of all true sourdough. Levain gets its characteristics from different factors like the type of flour used, the water it’s fed with, and even the environment it’s made in.
What’s so special about our levain?
Our levain (Levain #158) is unique to COBS and is made with our carefully-selected flour. Through our bread-obsession and a healthy dose of sourdough science, we’ve perfected our levain to the point that it was proudly featured as the 158th levain in the Puratos Sourdough Library — an international museum of world-class sourdough.
40 hours? I can’t wait that long.
The 40-hour process to make COBS sourdough is crucial to get that irresistible structure, texture, and taste you’re used to. Giving sourdough this time allows the flavour to slowly develop and means you get that perfect tangy taste. Luckily for you, you don’t have to wait that long to get it, since we repeat the process every day.
Why aren’t I eating this right now?
Great question. Find your nearest COBS bakery here.
How can I check out the Puratos Sourdough Library?
If you want to see levain 158 on proud display, you can visit the Puratos virtual library here [link]. Unfortunately you won’t be able to smell or taste anything, though.
I’m still hungry for more information, where can I find it?
The best way to find out more about Sourdough 158 is to grab a loaf at your nearest COBS, but otherwise we also have links to editorials and news [link], blog posts [link], and videos [link] that you can check out to tide you over.
Put Your Sourdough to Work
Got a loaf? You’ve got options — from savoury sandwiches and crunchy croutons to sweet treats and loaded toast.
