Our Sourdough

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Our sourdough

Sourdough is a cocktail of enzymes. During the fermentation, the sourdough through the enzyme “maltase” reduces the maltose (sugar) present in flour. This process brings the sugar level down in the bread and at the same time keeps the blood sugar level low for sourdough bread consumers. The more sourdough in the bread, the better it is, and the more rye in the recipe, the more sourdough is needed.