FAQ

Ingredients and Baking

• Do you use sourdough starter in your breads?

  Yes! All our sourdough breads are made with a living starter and are naturally leavened. Unlike some other commercial bakeries, we do not use dough conditioners like vital wheat gluten – a baker’s shortcut – to improve the rise or structure. We let Mother Nature do the work!

• What are the benefits of natural fermentation?
  • Improved Digestibility: The low pH of sourdough bread, combined with its long fermentation time reduces the amount of gluten, making it easier to digest than other breads.
  • Supports a Healthy Gut Microbiome: Acts as a prebiotic, which means that the fiber helps
    feed the “good” bacteria in your gut
  • Lower Glycemic Index: Sourdough has a lower glycemic index than many other bread types, meaning it causes a slower, more gradual increase in blood sugar. This can benefit those who are managing blood
    sugar levels
  • Rich Flavor and Texture: The lactic acid bacteria and naturally occurring yeast in sourdough develop complex, tangy flavors and a chewy texture unique to naturally fermented bread

  Source: National Library of Medicine

• Do your breads contain artificial flavors, colors or preservatives?

  No—our breads are made without artificial flavors, colors or preservatives. Because we do not use preservatives in our bread, this leads to a shorter shelf life than some other bread options in the commercial aisle at the grocery store. To keep your bread fresh for as long as possible, we recommend storing any loaves you won’t eat within several days in the freezer.

• Are your breads nut free?

  Many of our breads are made without nuts, and we take care to follow strict guidelines and safety practices in our bakery. Look for the NUT FREE icon on our packaging to ensure your bread is nut free.

• Is your bread organic?

  We offer a select assortment of USDA Organic breads, including Sandwich Breads, Sliced Breads, and Heat & Serve Breads.

• What’s a mother?

  A sourdough mother (also called a starter, mother culture, or levain) is a living mixture of flour and water that’s naturally fermented by wild yeasts and beneficial bacteria. Think of it as the “heart of sourdough baking”. Every loaf starts with a mother, which gives sourdough its rise, flavor and unique character.