Why Sourdough?

Artisanal sourdough bread is often considered superior to commercial breads for several reasons, primarily related to its production process and health benefits. Unlike commercial breads, which typically rely on commercial yeast for quick fermentation, artisanal sourdough is made using a natural fermentation process that involves wild yeast and lactic acid bacteria. This slow fermentation process, often lasting 24 hours or more, enhances the bread's flavor, texture, and nutritional profile.

A key ingredient sometimes used in our artisanal bread making is bolted wheat flour, which is partially sifted flour that removes some of the larger bran particles while retaining much of the wheat germ and finer bran. This process results in a flour that is smoother than whole wheat but still retains more nutrients than fully refined white flour. The benefits of using bolted wheat flour include higher fiber content, more vitamins, and minerals than fully refined flours, while still offering a lighter texture in baked goods. 

One of the key health benefits of artisanal sourdough bread comes from the presence of lactic acid bacteria. These bacteria not only contribute to the bread's distinctive tangy flavor but also have probiotic properties. Probiotics are beneficial microorganisms that support gut health by balancing the gut microbiome, improving digestion, and boosting the immune system.

Additionally, the long fermentation process of artisanal sourdough breaks down gluten and other proteins, making the bread easier to digest and potentially more tolerable for individuals with mild gluten sensitivities. It also leads to a lower glycemic index compared to commercial breads, which means it causes a slower, more gradual rise in blood sugar levels, helping with blood sugar management and providing sustained energy.