ARTISAN SOURDOUGH BOULE LOAF

Experience the Artistry of French Baking

Slow, Natural Fermentation Unlocks The Goodness

Only when wheat gluten is properly fermented is it healthy for human consumption. When it’s not, it is potentially one of the most highly allergenic foods we can eat. Fast-made commercial bread takes 40 minutes from start to finish.

Artificial preservatives, proving accelerants and synthetic yeast make factory bread one of the most destructive inclusions in our modern diet. Poorly prepared and poorly-digested wheat is the chief contributor to the current plague of gluten-intolerance, obesity, diabetes, Candida diseases and many other allergenic conditions.

Sourdough May Be Better For Blood Sugar Control

Researchers believe that sourdough fermentation may modify the structure of carb molecules. This reduces the bread's glycemic index (GI) and slows down the speed at which sugars enter the bloodstream. The GI is a measure of how a food affects blood sugar. Foods with a lower GI are less likely to produce a spike in blood sugar levels.

INGREDIENTS

Traditional Unbleached Stone Ground Flour, Rye Flour (20%) and Whole Wheat Flour (20%) (Gluten),

Cultured Sourdough, Sea Salt & Filtered Water.

CONTAINS: GLUTEN.

GMO-Free. No Additives or Preservatives Added.