Just the Necessary Ingredients
"It's a celebration of natural fermentation, delivering superior taste, enhanced nutrition, and digestive-friendly goodness. Experience the perfect blend of tradition and health with every bite."
Sourdough fermentation involves lactic acid bacteria and wild yeast, which help break down gluten and other proteins, making it easier to digest than conventional bread.
Fermentation helps break down phytic acid, an antinutrient that can inhibit the absorption of minerals. This makes nutrients like magnesium, iron, and zinc more bioavailable.
Sourdough bread has a lower glycemic index compared to regular bread, which means it causes a slower, more gradual rise in blood sugar levels. This can be beneficial for managing blood sugar levels and reducing the risk of type 2 diabetes.
Lactic acid bacteria act as natural preservatives, extending the shelf life of sourdough.
The fermentation process creates complex flavors and aromas.
Higher fiber content and lower glycemic index contribute to greater feelings of fullness