Everything is vegan friendly
FOR SALE:
Artisan sourdough bread
Sourdough stone baked Pizza bases
Sourdough Vegan Salty Cracker biscuits To make my sourdough, I use a starter made from stone ground flour and spring water. My starter, which I made from scratch, is now 4 years old, I feed it twice (sometimes 3x) per day. The mixture of flour and water has been colonized over the years by yeasts and
bacteria occurring naturally in the environment around us. Over time, these organisms consume the natural sugars found in flour, and therefore should be "fed" regularly to prevent them from exhaustion. During the slow fermentation process of making proper sourdough, pre- and pro-biotics are created. Probiotics die off during the baking stage, but the prebiotics stay present, feeding the good bacteria living in your gut. When the bacteria in your gut feed on these prebiotics, they release nutrients to the body. Prebiotics essentially work as a fertilizer to the friendly bacteria in our guts. The longer you leave the sourdough to ferment, the more the wild yeast and good bacteria pre-digest the carbs and start the breaking down of certain wheat fiber our bodies find difficult to do. As a result, some of the difficult digestive tasks have already been done by the time it reaches our digestive systems. This lacto-fermentation process, which is known for its possible beneficial qualities, break down carbohydrates in food and form lactic acid, which in turn may improve nutritional value of food, control intestinal infections and improve digestion.
