All of our breads are sourdough-based, the traditional way all bread was made until recent history. The dough is leavened over 2 days with a sourdough starter, a mix of flour and water that collects a variety of naturally occurring yeast & bacteria in the flour and air around us.
This slow fermentation process allows the bacteria to fully break down the gluten in the dough and release healthy minerals in the grains.
This process results in a bread that is more nutritious, easier to digest (including for those with gluten intolerances), and deeply flavorful. It also reduces the bread’s glycemic index and can help keep blood sugar and insulin levels lower, especially helpful for those with diabetes/high blood sugar, myself included!