why choose sourdough?
Hi! I’m Christina! A few years ago, I was having some health struggles and quickly realized I needed to get control of my well being. I knew that there were better options for a lot of the foods I was eating. Sadly, overly processed foods have run rampant in our society today. They’re cheaply made, lack nutrients, and kill your gut health.
There had to be a better way. That’s how I discovered the wonderful world of sourdough!
WHAT IS SOURDOUGH?
Sourdough goes back to about 1500 BC. It's the oldest form of leavened bread. It will be different from all your store-bought, commercially-made bread (yes, even those labeled "sourdough"), because it's naturally, slowly fermented.
This slow process allows the yeast to break down carbohydrates and gluten found in flour. This creates low levels of gluten - decreased by up to 97%! - and easier digestion (hello gut health!). Commercial bread uses additives, chemicals, and short proofing times which contribute to the litany of health issues surrounding wheat intolerance.
The lactic acid found in sourdough also helps decrease the levels of phytic acid in bread (phytic acid inhibits absorption of nutrients). So our bodies are able to absorb the actual good vitamins and minerals found in wheat!
HOW I BAKE
Scratch Bakehouse's Classic Sourdough is made of 3 ingredients: Water, Flour, and Salt. Every loaf made takes 2+ days allowing for optimal nutrition, flavor, and digestibility.
I strongly believe in making your food work for you, not against you. I believe clean, quality ingredients are the cornerstone of nourishing, body fueling, & great tasting food!
