About our breads
All of our breads are made of organic and locally sourced grains. There is no commercial yeast in any of our breads, but are produced instead using levain, which is a fermented mixture of flour and water. It contains a colony of microorganisms including wild yeast and lactobacilli.
Levain is used to produce a vigorous leaven (rising agent) and to develop the flavor of the bread. When water and flour come together, the naturally occurring enzyme amylase breaks down the starch into sugars which the yeast can metabolize.
Why is natural fermentation important?
Natural fermentation is the conversion of sugars into preservative organic acids and carbon dioxide.
- It enriches the diet through diversity of flavors, aromas, and textures
- It is a natural preservative
- It enriches food with protein and vitamins
- It eliminates antinutrients
- It reduces cooking time (thus, preserving fuel)
Naturally fermented breads are more easily digested than breads made with chemical yeasts.