Benefits of Sourdough Bread

All of STELLA bread is made with a sourdough starter. My starter was originally made on the Eastside of the Sierra Nevada of California with organic rye flour and water from the mountains. It has moved with me from place to place gathering the local yeasts throughout its journey. The starter contains local airborne natural yeasts which create the enzymes needed to predigest the starches and proteins in grain. During the fermentation process carbon dioxide is created, which becomes trapped in pockets of dough, resulting in a natural rising of the bread. Natural leavening takes time and is the essence of STELLA's bread flavors and nutritional values. Below is a list of some of the benefits of natural leavened bread:

• Sourdough Bread is based on 6000 years of tradition and has nourished humans throughout history
• Higher nutritional value- As is true for any fermented food, the bacteria present in the sourdough starter eat the starches and sugars in the grain. The result is a lower carbohydrate content of the bread, which is helpful for keeping blood sugar levels regulated. It also allows our bodies to absorb more minerals and vitamins from the gains.
• Breaks Down Gluten- The longer fermentation times of STELLA bread breaks down the gluten (proteins) into amino acids, making it easier to digest. This is why some people with gluten sensitivities are able to eat naturally fermented wheat breads. 
• Natural Preservative- There are two acids present in sourdough bread. One is the lactic acid, which creates a mild tang, like yogurt has, this acid helps predigest the grain. The other one is acetic acid which inhibits the growth of mold and increases shelf life of naturally fermented breads. 
• Neutralizes Phytic Acid- The bacteria present in the sourdough culture help activate phytase, an enzyme that breaks down an anti-nutirient preset in grains, beans and other seeds called phytic acid. This acid is known to strip your body of vitamins and minerals and can be hard on your digestion.