Ingredients:

Plain: Unbleached hard red wheat flour, water, sea salt.

Roasted Garlic Rosemary: Unbleached hard red wheat flour, water, dried rosemary, whole roasted garlic bulb, sea salt.

Jalapeno Cheddar: Unbleached hard red wheat flour, water, cheddar cheese, jalapeno, sea salt.

Cinnamon Raisin: Unbleached hard red wheat flour, water, raisins, Ceylon cinnamon, sea salt.

Cinnamon Sugar Swirl: Unbleached hard red wheat flour, water, brown sugar, Ceylon cinnamon, sea salt.

Croissant Sourdough: Unbleached hard red wheat flour, water, unsalted butter, sea salt.

ORGANIC Plain Sourdough:  Arrowhead Mills Organic Unbleached Bread Flour, water, sea salt.

Pumpkin Spice: Unbleached hard red wheat flour, water, pumpkin puree, brown sugar, Ceylon cinnamon, nutmeg, cloves, allspice, ginger, sea salt.

Cranberry Walnut: Unbleached hard red wheat flour, water, dried cranberries, walnuts, sea salt.

Apple Cinnamon: Unbleached hard red wheat flour, water, apples, brown sugar, Ceylon cinnamon, sea salt.

Chocolate Hazelnut: Unbleached hard red wheat flour, water, Nutella (sugar, palm oil, hazelnuts, skim milk, cocoa, lecithin as emulsifier, vannillan: an artificial flavor), hazelnuts, sea salt.

Benefits of Sourdough

It’s easier to digest: The bacteria-yeast composition will start breaking down the starches in the grains before reaching your stomach. That means there is way less work to be done, making it much easier on your gut.

Better for gluten sensitivity: The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive rising, turning, stretching, and other preparation steps make it easier to eat and digest, especially if you have mild gluten sensitivities.

More good acid: Lactobacillus is a kind of bacteria found in sourdough bread more so than other types of bread, resulting in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.

The taste: Sourdough bread tastes great on top of being a healthier alternative. What more could you want? :)

​Lower Glycemic Levels: Sourdough has a glycemic index of 54 compared to conventional bread, rated 71. That means it has less of a drastic impact on blood sugar levels.

1 loaf of sourdough takes a total of 24 hours to make, savor every bite!

How to store, re-heat and consume your sourdough:

Once you receive your sourdough loaf you can go ahead and freeze it to consume at a later date, take it out of the packaging, and eat it right now (but it probably won’t have a crispy crust at this point) or you can preheat your oven to 350 degrees, open it up and run the entire loaf underwater for 5 seconds getting the whole loaf covered in water. It sounds weird but it works and don’t be afraid to get it wet! Then place it on a baking sheet and place in a hot 350-degree oven and bake for 10-15 minutes until crispy and hot. Slice and enjoy warm. A sourdough loaf will last about 4 days in a plastic bag or container on the counter. You can store it sliced, run just a slice under water quickly, and put it in the toaster oven until warm. It brings the sourdough back to life as if fresh from the oven. You could also slice and store it in the freezer and only take out a slice as needed. You can also use a toaster oven to reheat the mini loaves as well!

1 loaf of sourdough takes a total of 24 hours to make, savor every bite!