12 Reasons Why Everyone Should Be Eating Sourdough Bread:

1. It is easy to digest.

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.

2. It has a lower glycemic index.

Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it. Meaning it’s good for diabetics.

3. Better for gluten-sensitivity.

The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten.

4. More “good acid”.

Lactobacillus a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.

5. Provides healthy bacteria.

Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

6. Less yeast.

Healthy bacteria in sourdough bread works to reduce yeast populations, so the likelihood of infection and/or overgrowth is substantially lower.

7. Natural origins.

Sourdough bread is a very “natural” origin. It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time.

8. Fewer preservatives.

Sourdough bread contains acetic acid, which naturally prevent the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad – and you can opt out of the hazardous build-up of preservatives in the food supply chain.

9. Good fuel.

Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.

10. It’s nutritious.

Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.

11. The taste!

The funk of the “sourness” gives sourdough bread a flavor not found in any other bread. The smell and taste are intoxicating.

12. Minimal ingredients and NO preservatives.

In this day and age of questionable, synthetic and “bio-engineered” food, our sourdough bread contains minimal natural ingredients: flour, sea salt, water….that’s it!! It make take 2 (or more) days to make but the process ensures the best bread we can bring you with no additives or preservatives.