Sourdough bread is made through a natural fermentation process using wild yeast and lactobacilli bacteria. Unlike commercial yeast, which speeds up the rising process, sourdough relies on natural yeasts found in a starter culture. This starter, a mix of flour and water, ferments over time, capturing wild yeast and bacteria. It's then used to leaven the bread dough, giving sourdough its tangy flavor. The longer fermentation time allows for complex flavors to develop and makes the bread easier to digest by breaking down gluten and phytic acid.

No, my sourdough bread is not gluten-free. However, the fermentation process of sourdough breaks down some of the gluten proteins, making it much easier to digest for individuals with gluten sensitivities.

There are many health benefits of sourdough bread! Through the fermentation process, sourdough bread becomes easier to digest as it breaks down gluten proteins. This fermentation also increases the bioavailability of nutrients in the bread, making them more readily absorbed by the body. As well, with its lower glycemic index compared to other bread types, sourdough can help manage blood sugar levels.

My sourdough, along with the rest of my products, does not contain any preservatives or seed oils. I am committed to using simple high-quality ingredients and traditional methods to craft my sourdough bread.

My sourdough is best enjoyed fresh. For the first day, store it in a paper bag at room temperature. Avoid refrigerating sourdough, as it can cause it to dry out and lose its texture and flavour. If you won't finish the whole loaf within a couple of days, consider slicing it in half and freezing the portion you won't be eating.

Yes, you can freeze sourdough bread and enjoy it later without compromising its quality or flavour! Freeze it whole or sliced in a well-sealed plastic bag. When you're ready to eat, thaw it at room temperature for a few hours or overnight. Reheat slices in the oven or toaster for a freshly baked taste.

Slicing freshly baked sourdough bread can be a bit tricky, but here are some tips to make it easier. Begin by using a serrated knife to carefully slice the whole loaf in half. Then, place the flat side down on a cutting board. Cutting through the crust first can make slicing easier and helps prevent squishing the soft interior of the fresh bread. From there, you can cut as many slices as you need!