Good for your Gut. Sourdough is unique because it does not require commercial yeast in order to rise.

It’s made with a fermented culture of flour and water, or a ‘starter’ which acts as a natural leavening agent.

Sourdough is known for its characteristic flavor (ranging from mild to strong), chewy texture and crisp crust. From a health standpoint, it dominates when compared to standard loaves. The naturally occurring acids and long fermentation help to break down the proteins and gluten, making it more digestible and easy for the body to absorb.

And it tastes darn good.