We are excited to announce the launch of our latest sourdough bread collection! This collection features a variety of new and innovative flavors, all made with our signature sourdough starter.
Sourdough is a type of bread made with a starter culture of wild yeast and lactic acid bacteria. This fermentation process gives sourdough bread a unique flavor and texture, but it also offers a number of potential health benefits.
The fermentation process helps to break down the gluten and antinutrients in grains, making sourdough bread easier to digest for some people.
Sourdough bread has a lower glycemic index (GI) than other types of bread. This means that it causes a smaller spike in blood sugar levels after eating. This may be beneficial for people with diabetes or prediabetes.
The fermentation process in sourdough bread can increase the bioavailability of certain nutrients, such as iron and zinc. This means that the body is better able to absorb these nutrients from sourdough bread.
The fermentation process in sourdough bread produces probiotics, which are beneficial bacteria that live in the gut. Probiotics have been shown to improve gut health, which can boost immunity and reduce the risk of certain chronic diseases.
- Reduced cholesterol levels
- Improved blood pressure control
- Reduced risk of heart disease
- Reduced risk of cancer