Fermentation
The fermentation process is what makes sourdough, sourdough. During fermentation, good bacteria and wild yeast break down starches and sugars as well as breaks down the harmful plant defense chemicals such as lectins, gluten, and phytic acid.
The traditional method of sourdough fermentation has been almost entirely replaced by baker’s yeast and chemical leavening agents. Today’s conventional bread contains additives and fast-acting yeast to mimic the old process in look and taste. This shortcut process does not destroy any of the grains’ harmful properties.
Our mission
Our mission is to make the bread that’s easiest on your gut and body. So we push fermentation as long as we can to get all the benefits. We also prioritize the quality of the ingredients.
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- Organic flour that supports regenerative agriculture
- Water purified by reverse osmosis
- Salt certified free of microplastics and as low as possible in heavy metals
- Always made with love
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