Sourdough bread has been around for thousands of years, but recently it’s experienced a surge in popularity. From artisanal bakeries to home kitchens, everyone seems to be embracing this tangy, chewy bread. But what exactly is sourdough, and why all the hype? Let’s dive into the reasons behind the sourdough craze.

What is Sourdough?

Sourdough is a type of bread made through a natural fermentation process. Unlike typical breads that use commercial yeast, sourdough relies on a "starter"—a mixture of flour and water that captures wild yeast and bacteria from the environment. This starter ferments over time and acts as the leavening agent, giving sourdough its characteristic rise and flavor.

Why Sourdough is Special

1. Natural Fermentation: The fermentation process is what sets sourdough apart. It gives the bread a unique, tangy flavor that comes from the lactic acid produced by the bacteria in the starter. Additionally, the long fermentation time breaks down gluten, making the bread easier to digest for some people.
2. Nutrient-Rich: Sourdough is not just delicious; it’s also packed with nutrients. The fermentation process increases the availability of vitamins and minerals, such as B vitamins and iron, making them easier for our bodies to absorb.
3. Better Digestibility: The natural fermentation process breaks down phytic acid, an anti-nutrient found in grains that can interfere with mineral absorption. This makes sourdough easier on the digestive system and enhances nutrient uptake.
4. Lower Glycemic Index: Sourdough has a lower glycemic index compared to other breads. This means it causes a slower, more gradual rise in blood sugar levels, which can be beneficial for people managing their blood sugar.
5. Flavor and Texture: Sourdough’s unique tangy flavor and chewy texture, coupled with a crispy crust, make it a favorite among bread enthusiasts. The complex taste and mouthfeel are hard to match with commercially produced breads.

The Hype Around Sourdough

1. Health Benefits: Many are drawn to sourdough for its potential health benefits, including improved digestion and better nutrient absorption. These factors contribute to its growing reputation as a healthier bread option.
2. Artisanal Appeal: Sourdough fits perfectly with the trend towards whole, natural foods and supporting small, local producers. Artisanal bakeries take pride in their sourdough, often using traditional techniques and high-quality ingredients.
3. Community and Tradition: Sourdough has a rich history and is deeply rooted in traditional baking practices. People enjoy being part of a community that values and shares these time-honored methods.
4. DIY Culture: The recent rise in home baking, particularly during the pandemic, has also fueled the sourdough trend. Making sourdough at home is a rewarding process, involving nurturing a starter and mastering the art of baking, which many find fulfilling.

In conclusion, sourdough bread stands out for its unique taste, health benefits, and the artisanal joy of making it. Whether you buy it from a local bakery or bake it at home, sourdough is more than just bread—it’s a tradition and a community favorite.

Buckwheat is one of healthiest foods and has neutral taste. Here are some reasons why we love using buckwheat:

1. Nutrient-Rich: Buckwheat is a good source of protein, fiber, and essential nutrients, including magnesium, copper, and manganese.
2. Gluten-Free: It is naturally gluten-free, making it an excellent alternative for those with celiac disease or gluten intolerance.
3. Antioxidants: Buckwheat contains antioxidants, such as rutin and quercetin, which can help reduce inflammation and support heart health.
4. Blood Sugar Control: It has a low to medium glycemic index, meaning it can help manage blood sugar levels.
5. Digestive Health: The fiber in buckwheat promotes healthy digestion and can help prevent constipation.
6. Heart Health: The nutrients in buckwheat, like magnesium and fiber, contribute to cardiovascular health by helping to lower blood pressure and cholesterol levels.

Incorporating buckwheat into your diet can be beneficial for overall health.

Not exactly, our bread has neutral taste and does not offer distinct sour flavor so it can be used as a more universal bread.

Yacon syrup is a natural sweetener made from the roots of the yacon plant, which grows in South America. It tastes a bit like molasses or caramel and is often used instead of sugar. Here's why it's considered healthy:

1. Low on Sugar Spikes: Yacon syrup won't make your blood sugar levels jump up quickly, making it a good choice for people with diabetes or anyone watching their sugar levels.
2. Gut-Friendly Fiber: It's full of something called fructooligosaccharides (FOS), which are a type of fiber that feeds the good bacteria in your gut. This helps keep your digestive system healthy.
3. Helps with Weight Management: Some research shows that yacon syrup can help with weight loss and reduce body fat. The fiber in it helps you feel full, so you might eat less overall.
4. Aids Digestion: Because it helps feed the good bacteria in your gut, it can keep your digestion regular and prevent constipation.
5. Packed with Antioxidants: Yacon syrup contains antioxidants that help protect your cells from damage.

Yes! Our bread does not contain any corn as we have improved our recipe to completely avoid corn.

Our goal is to produce most healthiest and nutritious bread possible and thats why we don't use any refined sugars. On the contrary, our White Sourdough, Caraway and Multiseed loaves contain Yacon Syrop - probiotic and sweetener at the same time.

We use ancient grains like Buckwheat, Millet and Brown Rice, Flaxseed as base ingredients. Buckwheat is packed with nutrients, while Millet is consider to be a superfood.

Yes, we do! We ship three times a week: Monday, Tuesday, Wednesday and offer FedEx 2 Day shipping. If you are located outside of Minneapolis Metro Area you can select Shipping option at the checkout. Enjoy!

The majority of our bread lasts for around 5-6 days if stored in a sealed bag in a fridge. It will live around 4 days if stored on the counter. A great option to store the bread is to slice it and store it in the freezer. It can also be frozen whole.

Yes! All of our breads freeze excellent and they can last in the freezer for around 4-6 months. But we hope they wont and you will eat them in the first few days, while they are still fresh.

Please, follow thawing instructions to bring freshness to your loaves before serving.

YES, and we recommend the following process:

Entire loaf can live in your the freezer for about 4-6 months.
Thawing instructions:
1. Thaw out your loaf on the counter for 4-8 hours.
2. Preheat your oven to 350-400*°F.
3. Water your loaf from all sides for about 5 seconds.
4. Pop it into the oven and bake for 10-15* minutes.
5. The goal here is to reach crunchy bottom! If it’s still wet - add more time.
6. 🎉DONE🎉
7. Savor that amazing smell and enjoy the fresh taste as if you just baked it!
*temperature and baking time depends on amount of moisture on the loaf and oven heat. We suggest to start from 350°F for 15 min or 400°F for 10 min. If needed - add 5-10 more min.️