Unlike the mass produced bread our artisan sourdough has only three main ingredients: flour, water and salt.
We do not use any commercial yeast or sugar to make the bread rise quicker and no artificial mixtures to make our bread last longer.
It takes at least two whole days to make our bread. From feeding the starter very early in the morning, through the mixing, folding and stretching the dough, pre and then shaping to baking it. Every loaf spends at least one night in the fridge, allowing healthy, retarded fermentation.
The long and slow fermentation breaks down the carbohydrates in the wheat so our digestion system doesn't have to work so hard (in simple words, thanks to the slow fermentation the gluten is more digestible).
What is more, sourdough bread is higher in vitamins, minerals and antioxidants.
It also keeps you fuller for longer and it helps to stabilize the sugar levels so it is recommended to people with diabetes.
Sourdough is more just a bread, it is a way of life!