GET BREADUCATED:
Our 3 day natural & traditional fermentation process allows our breads to be:
More nutritious and digestible
- The fermentation process of sourdough enhances its nutritional value and digestibility, promoting better mineral absorption and gut health.
Lower gluten content
- Those sensitive to gluten can benefit from sourdough bread because the fermentation process breaks down gluten proteins, making the gluten content lower than traditional bread and makes it easier to digest.
Lower glycemic index
- Sourdough bread does not cause as significant spikes in blood sugar levels as conventional bread, which in return helps promote heart and blood health.
Unique and complex flavor
- The flavor of sourdough is influenced by multiple factors: the natural yeasts and bacteria in the starter, the type of flour, the temperature, and the time of fermentation.
Helps you stay full and energized longer
- Sourdough’s high level of soluble fiber and resistant starch keep you full longer, while fermentation boosts organic acids that slow the breakdown of carbohydrates, stabilize blood sugar levels, and provide sustained energy.