*Delivery on Tuesdays - Saturdays (No delivery on Sundays, Mondays and days during and after Public Holidays)
What is Sourdough?
The flavor and texture of sourdough bread is more enjoyable than that of a commercially baked sourdough.
Due to the long fermentation time, the macro nutrients in the bread (carbohydrates and protein) are broken down into smaller particles, which are easier to imbibe into our systems. Some research even shows that the gluten (protein) is not as stimulating to the system when the bread is fermented for a long time- meaning those with gluten intolerances may find they can consume natural sourdough bread without experiencing discomfort.
As this loaf contains whole wheat flour, the texture will be dense and hearty. If you prefer a lighter texture, we also have a Organic Sourdough Country Loaf (100% organic wheat flour).
This sourdough bread is made from the fermentation of organic sprouted whole wheat flour, organic wheat flour, filtered water and Himalayan Crystal Salt, which results in naturally occurring lactobacilli and yeast. We do not use any commercial yeast to ferment our bread. We ferment our dough for 8-12 hours depending on the weather and this creates a special bread that is kinder to the human digestive system. Sourdough bread has a mild sour taste that you will not find in bread made using commercial yeast. This natural sour flavor is the lactic acid: a healthy byproduct of the natural fermentation of the lactobacilli.
Why it’s Special:
This loaf is made out of a blend or organic whole wheat flour and organic wheat flour so that you can enjoy the soft and chewy texture of the wheat but also benefit from the healthy and flavorful aspects of the sprouted whole wheat flour. Both flours are organic and the way we make it is the same long fermentation process as we do with all our other sourdough loaves so it will be naturally low in gluten. If you are one of those that want to be healthy but still love your white bread, try out this hybrid version. Or use this bread as your first step to make your way off wheat flour.
Sourdough bread is easier to digest. Our Organic Sprouted Whole Wheat Sourdough Loaf has been fermented in 2 steps. The first fermentation as the sprouting of the whole wheat grains, and the second fermentation as the proofing of the dough. We have put a lot of time into the making of this bread.
The wheat grains are sprouted so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. This sprouted whole wheat flour is made from red whet, a variety of wheat that is rough and rustic, perfect for sourdoughs and other breads that pack some real punch. Its kernel retains plenty of bran, so it’s high in fiber, too.
How to Eat it:
If freshly baked, enjoy it as is. Sourdough bread can last a long time without any preservatives due to the natural occurring acids in the bread. However, to enjoy the best texture, we recommend to slice and freeze if you are not going to consume it within 2 days from delivery. By toasting the frozen slice, you can enjoy it as if it were (almost) freshly baked!
Serve your sourdough with our stone ground sprouted butters
and living sauerkraut
is simply delicious.
Packaging: Paper Bag
*This bread contains gluten