Sourdough does not use commercial yeast like most store bought and homemade white breads. Instead, sourdough is made with a starter, which consists of water, flour, and wild bacteria, otherwise called lactobacilli (natural that lives in the air, on counters, and even on the bakers hands!). This is GOOD bacteria, similar to what is associated with probiotics.The fermentation process that occurs in sourdough is due to this lactobacilli. This bacteria then produces a natural lactic-acid.

Although the bacteria does not survive the high temperatures of the baking process, the lactic acid does - and provides amazing health and gut benefits, similar to pro- and pre-biotics.

Additionally, the natural fiber in the bread helps to feed the pre-existing probiotics in your intestinal track - which is an additional health boost!

American flour is slowly killing us. Bread has been a dietary staple for millennia, and yet we are only as of recent seeing diabetic and celiac spikes.

Ever been to Italy and can eat pasta and pizza for nearly every meal and not feel bloated? It is their flour.

Wheat is a nutritional powerhouse, containing 16 of the 17 minerals needed for human life.

Prior to the industrial revolution, homemakers would grind their wheat berries the same day they bake bread. This allowed for healthy, mineral rich flour to bake with. After the Industrial Revolution, American’s relied on factory process flour, which is cheap but bleached and stripped of nutrients to provide a longer shelf life. In fact, it is stripped so much so that the FDA requires that it be re-enriched with 3 of those basic minerals, which is still drastically lower than the natural wheat berry provides.

Using freshly ground flour is the key to baking the most nutrient packed bread for your and your loved ones!

The fermentation that takes place while making sourdough turns it into an entirely different product than traditional white or wheat bread. During fermentation, the acids present in the starter eat away at the gluten, making true, homemade sourdough more gluten-free than bread that is marketed as gluten free. Sourdough bread is generally safe for those with diabetes or celiac disease.

***ALWAYS speak with your doctor before changing dietary intake***

Be weary of store bought sourdough! Not all sourdough is created equal - grocery stores are known for adding sour flavor to plain white bread as opposed to true sourdough.

Artisanal loaves should have 3 ingredients only: water, salt, and flour.