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Cheap commercial bread relies on added enzymes, preservatives, emulsifiers and improvers to bake bread at speed which results in digestive difficulties. Sourdough bread is made from sourdough starter which consists of only flour and water. The wild yeast and lactobacillus in the sourdough leaven neutralise the phytic acid and makes the bread easier for us to digest. This is one of the main reason that encourage me to bake my own sourdough. I have been growing


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