We usually bake once a week depending on our schedule. We begin by growing our sourdough starter by mixing flour and warm filtered water into it, this begins the fermentation process, and the starter becomes active. We then combine active starter with more flour, water, and we add some sea salt to create our plain loaves and the base of our flavored loaves. The fermentation process takes around 8 hours from start to finish. The loaves then proof in the fridge overnight where they almost double in size. In the morning, we bake our loaves in a Dutch oven, and our process is complete.

The health benefits from homemade sourdough made from an active starter are endless, but here are a few examples.

• Easier to Digest + Lower Glycemic Impact: long fermentation breaks down gluten and complex carbs making sourdough gentler on the stomach, reduce bloating and decreases blood sugar spikes

• Naturally Preserved with Clean Ingredients: the organic acids produced during fermentation help sourdough stay fresher longer without preservatives - our only ingredients in our bread are flour, water, and salt - THATS IT!

• Gut Healthy: the fermentation process also encourages beneficial bacteria and creates compounds that support a healthy gut!