06/03/2026
What makes Sourdough so awesome and digestible?
I’m so glad you asked! I could go on and ON! I’ll give you the short version….
1.) VERY basic ingredients: Flour, water and salt 🙂
2.) TIME: It’s cold proofed for 24-48 hours and that is key to digest-ability especially for those with gluten sensitivity.
3.) Top notch flour, water and salt….I know the above process and simplicity is already pretty awesome but I go above and BEYOND in all I bake because why add chemicals or use the cheapest ingredients? I use 💯 organic and USA milled flour, mineral rich spring water from my well and pink Himalayan sea salt (the least amount possible!)…
So tell me…can you taste the difference??
Yummmmmm!!!