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Natural Ingredients

Benefits of Sourdough: Natural Preservation

At Bread and Bake, we pride ourselves on delivering sourdough products that are not only delicious and nutritious but also naturally preserved. Our Freshly Baked Sourdough Pastries, Traditional Artisan Sourdough Loaf, and other sourdough offerings are crafted to stay fresh and flavorful without the need for artificial preservatives.

Discover the difference of naturally preserved sourdough bread at Bread and Bake, and enjoy the extended freshness and superior taste that comes from traditional fermentation. Experience the perfect blend of health, flavor, and sustainability with every bite.

Natural Lotions

Natural Acidity

The fermentation process in sourdough produces lactic acid, which lowers the pH level of the bread. This acidic environment is inhospitable to many types of spoilage-causing bacteria and molds. As a result, sourdough bread can stay fresh for longer periods compared to conventional bread that lacks this natural acidity.


Lactic Acid Bacteria

The lactic acid bacteria (LAB) involved in sourdough fermentation play a crucial role in natural preservation. LAB produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins. These compounds inhibit the growth of undesirable microorganisms, enhancing the bread's shelf life without the need for chemical preservatives.

Sourdough Fresh Bread

Longer Shelf Life

Thanks to its natural preservatives, sourdough bread remains fresh and flavorful for several days. The natural fermentation process creates a robust crumb structure and retains moisture, preventing the bread from drying out quickly. This extended shelf life reduces food waste and ensures you can enjoy the bread for longer periods.

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