Facts & FAQ's
Here are answers to our most commonly asked questions at the bakery. Concerned about gluten? Want to know how Sourdough is made and why it is considered low in gluten? Want to know exactly what Spelt is? Read on!
Sourdough is a bread made from the natural occurring yeast and bacteria in flour. In traditional sourdough recipes, you’ll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread. We make all different varieties of sourdough, but our basic sourdough is made with two different types of cultures: Rye and blended wheat, salt and water, wholewheat and white bread flour. This is the basis of our flavoured sourdoughs.
We also make sourdough with rye and with spelt flour. We cold ferment our sourdoughs for 24 hours.
Why is it so good for you?
Lactobacillus is the good bacteria in yogurt, kefir, sour cream, buttermilk, etc. It ferments the flour/water mixture and creates lactic acid, a catalyst that greatly increases the micronutrient profile. In simple terms – all those nutrients found in whole wheat flour are bigger and badder, and now the body is better able to USE them too. The fermentation process alone is great for the digestive system. The Lactobacillus helps feed the good bacteria found in the digestive system so they can continue to fight off the bad guys. And remember that a healthy gut means healthy body. Most of the immune system is found in the digestive system.
The important thing to the long soaking (slow fermentation) required of sourdough is that it breaks down much of the phytates that bind the minerals in grains. With the phytates gone, our bodies can absorb those nutrients far more easily. With those nutrients readily available, digestion of the starch is MUCH easier on the body. In fact, the natural bacteria working with the natural yeast predigests the starch a little bit. So most people don’t get bloated eating sourdough as they do eating normal bread.
Remember how the natural yeast feeds on the glucose? With a large portion of the glucose devoured in the fermentation process, sourdough doesn’t cause a spike in blood sugars like processed white breads often do. We can also say this makes sourdough low GI. The long process also breaks down many of the gluten proteins into amino acids, possibly making sourdough bread tolerable for those who are sensitive to gluten.
THIS IS VERY IMPORTANT: People who are gluten sensitive can eat sourdough bread, people who are completely and severely gluten intollerant or have cilliac disease should not. As sourdough is not 100% gluten free.
This rye we make is 70% pure rye flour and 30% white bread flour. It is a nice light option for people who like rye but don’t want a dense bread (rye breads are generally very dense. We keep this rye basic, only the rye culture, salt, water and the two types of flours. We make this bread using a culture so it is partially slow fermented.
This is the purest form of a rye bread. We only use 4 ingredents, rye culture, rye flour, salt and water. This bread is wheat free but not gluten free. But still people who have gluten sensitivity can eat this bread. We bake it in a tin because rye on its own when made into a dough is like cake batter.
Ciabatta is an Italian white bread made from wheat flour, water, salt and yeast. Ciabatta means slipper, and it is called this because of the shape. We make our ciabatta with an italian biga (which is an itallian style starter) The crust is light and crispy and the inside if full of big holes. This bread goes with everything!
We make a rustic vertion of the french baguette, made with wheat flour, salt. We also use a starter called a poolish for the dough. The outside is crispy and the inside is soft with holes.and the two types of flours. We make this bread using a culture so it is partially slow fermented.
Made with wheat flour, salt, butter, water and yeast very pure loaf. Perfect for kids, sugar free!
Same as the white but we use brown flour which has bran in it.
Made with a blend of white and brown wheat flour, packed with goodness, contains a variey of nuts, 5 types of seeds, chia seeds, honey and full fat yogurt.