A naturally fermented bread made with a levain, more digestible and rich in probiotics.
Bread naturally fermented from a levain containing lactic acid bacteria and wild yeast, without the addition of commercial yeast.
Sourdough is produced by using a living levain (starter) composed of Lactobacillus bacteria and wild yeast, which ferment the dough slowly for 12 to 48 hours.
Improves gluten digestibility, reduces glycemic index, contributes probiotics, and increases mineral bioavailability.
Consume sourdough bread with a slow fermentation time of at least 18 hours to maximize digestive benefits.
Sourdough is a naturally fermented bread that improves gluten digestibility, reduces glycemic index, and provides probiotic benefits.
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