Sourdough Bread

 Sourdough bread has many health benefits.       

It is easier to digest due to the Lactobacillus bacteria present from the long fermentation.  This bacteria gives sourdough higher levels of lactic acid which makes it easier to digest and more vitamins and minerals available for your body to absorb.

During the long fermentation time, gluten is broken down into amino acids, therefore making it suitable for some with gluten sensitivity.

Sourdough won't spike blood sugar drastically as other bread products will,  because of this fermentation process.

To add to all of the wonderful aspects of sourdough, here at Nordic Acres Farm, I freshly grind organic grains into flour before starting the fermentation process.

Freshly milled (ground) flour has more flavor and nutrition than bread made with flour that has the bran and germ taken out.  The bran and germ contain most of the nutrition and fiber!        With fresh milled flour, you get a naturally sweet and nutty flavor, which is enhanced when baked.

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To sum it all up, freshly milled organic grains in sourdough provides outstanding nutrition and flavor!