Why choose Sourdough?

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough.

It’s richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.

The fermentation process used to make sourdough leads to an increased number of prebiotic- and probiotic-like properties.

Not only do people find it tastier than conventional bread, but it’s also arguably more nutritious.

Sourdough bread is also less likely to spike your blood sugar than conventional bread, and many of my clients find it easier to digest.

So, whether you’re savoring a warm slice with butter or using it as a base for avocado toast, sourdough is a delightful choice that combines flavor, nutrition, and gut-friendly properties.