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Our 72-hour, long-fermented sourdough boule is moist with a mellow, complex tang—utterly delicious.
The long ferment makes it extremely digestible, especially for those who struggle with gluten. These "72 hours of power" also unlock incredible nutrition.
Our sourdough is made from just four simple, all-organic ingredients. You might be asking why this is so rare to find. Well, it is logistically difficult for a baker to devote so much refrigerated space to such a long ferment! Consequently, our offerings will be small-batch and will go quickly.
The 72-Hour Difference
Pre-Digested Gluten: Over 72 hours, natural enzymes act like "tiny scissors," breaking down complex gluten proteins into simple amino acids. This makes the bread significantly gentler on the digestive system.
Unlocked Minerals: Whole grains contain Phytic Acid, which can block mineral absorption. Our long-acidification process neutralizes this, "unlocking" essential nutrients like Zinc, Magnesium, and Iron.
Lower Glycemic Index: The extended fermentation time allows our wild cultures to consume the majority of the sugars and starches in the flour. This results in a slower energy release and avoids the "sugar crash" of white bread.
FODMAP Friendly: Many people who experience "bread bloat" are reacting to fructans. A 72-hour ferment allows our sourdough culture to pre-digest these compounds, making it a "gut-friendly" choice for many.
The Science: In 2004, renowned sourdough microbiologist Marco Gobbetti demonstrated that a 48-hour fermented sourdough could reduce gluten levels to as low as 12 ppm (parts per million). This is why many with Non-Celiac Gluten Sensitivity (NCGS) find our bread so "digestive-friendly." (For reference, the U.S. FDA limit for "Gluten-Free" labeling is 20 ppm, and the Gluten-Free Certification Organization requires 10 ppm or less.)
Note: While our process follows these scientific principles, it is performed in a kitchen that handles flour, not a lab. Those with Celiac disease or true gluten allergies should always consult a doctor before introducing new foods.
ingredients: organic wheat flour, filtered water, sourdough starter (organic stone ground wheat flour, filtered water), celtic sea salt
Our 72-hour, long-fermented sourdough boule is moist with a mellow, complex tang—utterly delicious.
The long ferment makes it extremely digestible, especially for those who struggle with gluten. These "72 hours of power" also unlock incredible nutrition.
Our sourdough is made from just four simple, all-organic ingredients. You might be asking why this is so rare to find. Well, it is logistically difficult for a baker to devote so much refrigerated space to such a long ferment! Consequently, our offerings will be small-batch and will go quickly.
The 72-Hour Difference
Pre-Digested Gluten: Over 72 hours, natural enzymes act like "tiny scissors," breaking down complex gluten proteins into simple amino acids. This makes the bread significantly gentler on the digestive system.
Unlocked Minerals: Whole grains contain Phytic Acid, which can block mineral absorption. Our long-acidification process neutralizes this, "unlocking" essential nutrients like Zinc, Magnesium, and Iron.
Lower Glycemic Index: The extended fermentation time allows our wild cultures to consume the majority of the sugars and starches in the flour. This results in a slower energy release and avoids the "sugar crash" of white bread.
FODMAP Friendly: Many people who experience "bread bloat" are reacting to fructans. A 72-hour ferment allows our sourdough culture to pre-digest these compounds, making it a "gut-friendly" choice for many.
The Science: In 2004, renowned sourdough microbiologist Marco Gobbetti demonstrated that a 48-hour fermented sourdough could reduce gluten levels to as low as 12 ppm (parts per million). This is why many with Non-Celiac Gluten Sensitivity (NCGS) find our bread so "digestive-friendly." (For reference, the U.S. FDA limit for "Gluten-Free" labeling is 20 ppm, and the Gluten-Free Certification Organization requires 10 ppm or less.)
Note: While our process follows these scientific principles, it is performed in a kitchen that handles flour, not a lab. Those with Celiac disease or true gluten allergies should always consult a doctor before introducing new foods.
ingredients: organic wheat flour, filtered water, sourdough starter (organic stone ground wheat flour, filtered water), celtic sea salt