Let's FAQ about Sourdough
We love talking about sourdough, grains, baking, or just food in general. If you have a question for us, please don’t hesitate to reach out!
A: Sourdough is the very ancient practice of fermenting grains with wild yeasts and bacteria. All you need is three simple ingredients — flour, water, and time — and it’s how bread has been made for thousands of years (of course, you can wild ferment or “sourdough” tons of things besides bread too). Wild fermentation happens when native microorganisms like yeast and lactic acid bacteria pre-digest the grains, a process that drastically improves their flavor and composition. Yeast produce CO2, which causes the dough to rise, and lactic acid bacteria produce lactic acid, which improves the dough’s flavor and texture and confers many nutritional benefits.
A: We sourdough everything we make because we believe that this unique and traditional process enables grains to nourish us best. A natural fermentation makes grains easier to digest and increases the bioavailability of nutrients stored within them.
Part of the reason why grain-free is so popular and grains get such a bad rap these days is that they contain substances that are difficult for our bodies to digest — like gluten and phytic acid. Gluten is a protein found in wheat, spelt, rye, and other grains. And phytic acid is an anti-nutrient that binds to essential vitamins and minerals, like iron and magnesium, and prevents the absorption of those nutrients.
This is where sourdough fermentation comes in, and why it’s such an amazing process. As the wild yeasts and lactic acid bacteria predigest the grain’s starches, they also neutralize phytic acid, degrade gluten, and release essential vitamins and minerals including B vitamins, iron, zinc, calcium, and magnesium. The end result is more nutritious, more flavorful, and far easier for our bodies to digest.
A: Sourdough starter = Live probiotics + Organic Acids + Active Enzymes. A sourdough starter is a pre-fermented mixture of flour and water that is home to a stable colony of wild yeasts and lactic acid bacteria. This starter culture is used to initiate the fermentation process on every new batch of dough. A well-fed and cared-for starter can live indefinitely and be passed down from generation to generation.
A: We believe grains are more nourishing and delicious when prepared using a traditional fermentation process. We love the idea of taking the same time-tested technique that improves both the flavor and digestibility of bread — arguably the greatest food of all time — and applying it to all of our favorite grain-based foods.
We’ve been fermenting all types of grains and all sorts of baked goods for years, and we’re excited to share sourdough with you in a whole new way! Lastly, we hope to make the fun of sourdough baking, and the joy of eating sourdough baked goods, our two most favorite activities, more accessible with easy-to-make mixes and fresh baked products.