What is Sourdough?

It is a naturally occurring fermentation process that was the origin of levain 'raised' bread. It is a living organism and needs to be fed and looked after in order to maintain it's qualities - mainly for flavour- but also as an active raising agent which breaks down the flour's starch. This reaction causes gases to be formed which, when baked as a bread, create the  holes and pockets, making it less dense.

Sourdough bread contains the bacteria Lactobacillus. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten

We 'over proof' our rye to gain its  strong, distinctive sour flavour. The preparation of every dough batch takes days to ensure that we maintain the taste and all the added benefits that come from  taking time to control the quality.