Loaf sourdough is handcrafted and naturally leavened over three days and contains traceable, stonemilled, organic wheat and other heritage and ancient grains.  

 

The long, slow fermentation of sourdough is thought to increase the bioavailability of beneficial vitamins and minerals in wheat, making a nutritious loaf.

 

Real sourdough bread is the subject of much research and is thought to offer a host of health benefits.

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