Organic Sourdough Focaccia Bread

Large 2lb round loaf, made with a 37 year old grandmother dough ( sourdough starter), Water and Celtic Salt. Thats it!

Sourdough bread has many health benefits! 

Sourdough bread offers benefits like improved digestion, better blood sugar control, and increased nutrient absorption due to its long fermentation process. The fermentation process creates prebiotics and antioxidants, which support gut health and may lower the risk of chronic diseases. 

Digestive health

• Easier to digest: Fermentation breaks down some gluten and other complex carbohydrates, making it easier on the digestive system for many people. It is important to note that true sourdough is not gluten-free and is not suitable for people with celiac disease.
• Supports gut health: Sourdough contains prebiotics and probiotics from the fermentation process, which nourish beneficial gut bacteria and can promote a healthier gut microbiome. 

Blood sugar and metabolism 

• Lower glycemic index: The fermentation process makes the starch in the bread less available for digestion, leading to a slower release of sugar into the bloodstream and a lower glycemic index compared to regular bread.
• Aids blood sugar management: The lower glycemic index helps prevent sharp spikes in blood sugar, which can be beneficial for managing diabetes or insulin resistance. 

Nutritional value

• Increased nutrient absorption: Fermentation reduces anti-nutrients like phytates, which can interfere with the absorption of minerals. This makes minerals like iron, zinc, and magnesium more available for your body to absorb.
• Rich in vitamins and minerals: Sourdough bread is a good source of nutrients including iron, selenium, B vitamins (like folate), and magnesium.
• Contains antioxidants: The fermentation process produces antioxidants that may help protect against oxidative stress and lower the risk of certain chronic diseases.