What is sourdough?
It is a traditional bread making technique that dates back to ancient Egypt. The bread is naturally leavened with natural microorganisms (wild yeast) rather than commercial yeast. Sourdough is effectively a naturally fermented food, the probiotics benefit your gut.
With our long fermentation process (48 hours), most people (non-celiacs) find it very easy to digest. Furthermore, the lactic acid naturally produced in sourdough decreases phytic acid which in turn improves the body’s ability to absorb nutrients. Sourdough (including white) is naturally lower GI compared to commercial bread due to the natural acidity.
There are no preservatives, just natural ingredients. And as the name suggests, there is a natural mild sour flavour, delicious!
Why we like a dark crust
The dark crust is a result of the long fermentation process and the natural sugars caramelising. The darker crust produces a richer flavour and also adds to the chewy texture, a nice contrast to the moist crumb.
The industrialisation of bread has favoured paler blond loaves. Historically, pre-industrialisation, darker loaves were favoured.
What is Heritage/Heirloom wheat?
Heritage wheats are old varieties of wheat that humans have been growing since before the industrialisation of bread. They have unique flavours and health properties and are also important for the biodiversity of our food bowl.
What are Ancient Grains?
Ancient grains are original breeds of wheat and grain dating back thousands of years. For generations humans have eaten ancient grains and modern humans with sensitive tummies find ancient grains much easier to digest.
Some wheat varieties include : Emmer, Khorasan, Spelt, Purple Wheat, Einkorn
Non-wheat varieties include: Rye, barley, oats
Gluten-free varieties include: Buckwheat, Quinoa, Teff, Millet
N.B. all wheat and rye contain gluten, but many people with gluten sensitivities find ancient grains easier to digest.