Why Sourdough?
Sourdough bread stands apart from traditional yeast bread because of the way it’s made and how it nourishes the body. Instead of relying on commercial yeast for a quick rise, sourdough is naturally leavened through a slow fermentation process using wild yeast and beneficial bacteria. This extra time develops a rich, tangy flavor and a more complex texture that yeast bread simply can’t match.
Discover the Art
Beyond taste, sourdough offers digestive and nutritional advantages. The long fermentation helps break down gluten and phytic acid, making the bread easier to digest and allowing the body to absorb more nutrients like iron, magnesium, and zinc. Many people also find sourdough gentler on the stomach than yeast bread. Additionally, the natural fermentation lowers the bread’s glycemic index, meaning it causes a slower rise in blood sugar levels compared to traditional yeast-based loaves.
