Sourdough is a big buzz at the moment, but not all sourdough is created equally.

There are those who make fast loaves, but that means the dough is not properly fermented. The phytic acids that cause digestive issues for many gluten sensitive people take 24 hours or longer for the sourdough enzymes to digest.

There are some who make their bread with whatever flour happens to be on sale, but the fermentation process cannot improve poor flour.

MamaNature’s sourdough is made with a combination of flours. We start with Bob’s Red Mill Bread Flour, then we add a blend of einkorn flour (natures first, pure and organic wheat) , and organic dark rye flour. This combination is called “maslin”, and it is how the original medieval sourdough was made. It is nutrient dense, easily digested and it is delicious!

And remember…

Love is the FIRST ingredient