FREQUENTLY ASKED QUESTIONS
“Regular” bread is the standard because it’s fast—active yeast (aka baker’s yeast or commercial yeast) is used because it gives a quick rise and short fermentation.
At the most basic, standard bread simply does not have the same benefits as sourdough on many levels. Baker’s yeast, because it is a different type than wild yeast, does not allow for interaction of yeast and bacteria, meaning you don’t get the beneficial probiotic properties of the lactobacillus.
More importantly, because there is no prolonged fermentation process, standard bread is not as digestible. The 2-day period of fermentation of sourdough naturally breaks down starch and gluten, and increases the bioavailability of minerals.
These are some reasons why people why have trouble digesting gluten cannot eat regular bread, but can eat sourdough.
Finally, although taste is a personal matter, sourdough is generally more complex and flavorful than standard bread.
Not all sourdough is “true” sourdough.
Baking with sourdough is complex and time-consuming; many bakeries speed up the process by “spiking” sourdough bread with active yeast. These “hybrid” breads allow for more control and consistency and faster rise of the dough, with some sourdough for flavor. A decent loaf can be produced this way, however, this means that the dough does NOT undergo the longer fermentation process (typically two days) crucial to develop all of the benefits of sourdough as well as more complex flavor and texture. It is the longer fermentation that makes bread more easily digestible, and increases the bioavailability of minerals.
Thus anyone choosing sourdough because of digestive issues specifically should ensure that the bread they are getting is true sourdough and not a hybrid.
True sourdough never has baker’s yeast.
What we use: Our sourdough breads are all true sourdoughs. This includes our Country White, Whole Wheat, Whole Wheat Cranberry Walnut, and baguettes.
Some of our other breads and baked goods have the addition of active yeast.
We have many customers with gluten sensitivity who are able to eat our bread. This is because of the nature of sourdough—the longer fermentation process allows the bacteria to pre-digest much of the carbohydrate (sugars) and proteins (gluten) of the flour. This makes sourdough well-tolerated among those with digestive issues.
That being said, everyone is different with different sensitivities. Give our bread a try, and if you find it still doesn’t agree with you, we offer 100% money-back guarantee.
For more info on gluten and sourdough, check this article: Why Some Gluten-Sensitive People Can Still Eat Sourdough Bread
Sorry, we do not offer gluten-free bread at the moment. However, as discussed above, because the fermentation process breaks down some of the gluten, sourdough bread has been shown to be well-tolerated by those who have a less severe reaction to gluten and are gluten intolerant.
Our bread keeps well on the countertop wrapped in a towel or cloth for 2-3 days. For longer storage, and to preserve the freshest taste, we recommend freezing. Seal tightly in a ziplock bag, or double wrap with cling film, and then just remove slices as needed, popping in the toaster or oven for a few minutes to thaw and re-heat. Bread will keep in freezer for 2-3 months.
We don’t recommend keeping the bread in a plastic bag, as it can trap moisture and cause the bread to get soft or moldy. Likewise we don’t recommend the fridge, as the bread can get dried out and stale.
Pro-tip: for a bread loaf that has gone a bit stale or dry (this includes baguettes and ciabatta) try this: place the bread under running water for a few seconds, and then pop in a heated oven for 5-10 minutes. The bread will be moist and chewy and as if freshly baked! (This tip blew our minds when we first learned it!)
For more details see here: “Revive Stale Bread With This Life-Changing Trick”