Why Long Fermentation is important?
Fermentation is a traditional way to prepare grains, along with sprouting and soaking. The fermentation process allows the natural yeast in the starter to “eat” the gluten in the flour, neutralizing the phytic acid. The reduction in phytic acid makes the bread tolerable for some people with gluten sensitivity. And overall is easier for us to digest. As a holistic nutritionist, I love good food, but I also know that properly prepared food can serve our bodies. I love making good quality sourdough products that are not only good for our bodies but are good to our taste buds.
I am gluten intolerant can I enjoy your products?
While I never promise this to be true, most of the time the answer is, yes. I myself am gluten intolerant , which is how my journey making bread began. Now I have a wide variety of customers who can tolerate and love Mother Culture Sourdough products!
What makes Mother Culture Sourdough Different?
First, My bread is organic, non gmo, and is made from 4 ingredients: organic bread flour, organic einkorn flour, filtered water, and sea salt. All “flavored” breads are also made with organic add ins, and prepared with the same long ferment process.
Second, all my products are long ferment. All breads are fermented for over 48 hours.
Third, I supplement all baked goods with a flour called Einkorn flour. This flour is the only one that hasn’t been hybridized or modernized. It is truly the same flour it has been for centuries, which means it is naturally higher in antioxidants, minerals and B vitamins.