organic sourdough products
organic sourdough products
nourishED
TO be PROVIDEd substance necessary for growth, health, and good condition.
“If I gave you a bag of flour and water, and you had nothing else to live on, you could live on that for a while but eventually you would die. But if you take that same bag of flour and water and bake it into bread, you could live indefinitely.” - Micheal pollan (documentary - cooked)
My sourdough is made the old fashioned way, over the course of 2-3 days. From feeding my starter, to carefully proofing the dough, to fully cooling and curing before selling, everything is handmade with the utmost attention to detail, in small batches.
All sourdough products begin with the sourdough starter. A starter is created by mixing flour and water and allowing the airborne wild yeasts and friendly bacterias to feed on the flour and multiply. The friendly bacteria in the active, wild yeast starter (levain) is great for the gut.
The long fermentation process of sourdough naturally breaks down gluten content, making my bakes easier to digest than store bought items.
Sourdough bread has a lower glycemic index, meaning it can HELP regulate blood sugar levels.
Sourdough bread contains fiber, iron and B vitamins, including folate. The fermentation process also helps to make calcium, magnesium, iron and zinc more available to the body.
The MAgic of sourdough
why the bread shed
All organic, all of the time
I use all organic, unbleached flour in every product as well as all organic ingredients. If a product can’t be sourced organically, I source it locally from ethically ran farms.
Made with Levain
Most of my baked goods start with levain. Levain is an active, bubbly sourdough starter, meaning you are getting a probiotic and nutrient-packed good.
Locally sourced, when able
I feel passionately about supporting local farmers and vendors in the Oklahoma area. Where able, I am sourcing local, in season ingredients.