Indulge in Our 90% Whole Grain Sourdough: The Lighter Side of Whole Grain

Experience the perfect harmony of deep flavor and airy texture. While we use the same freshly milled organic grains as our signature Whole Wheat, we craft this loaf specifically for those who crave a more open, honeycomb crumb.

The Process
To start, we mill our organic flour fresh and use only our natural sourdough starter. However, we then gently sift away the coarsest 10% of the bran. This “high-extraction” technique allows the dough to rise more freely, resulting in a lighter feel that still retains the nutrient-dense germ.

Why Choose 90% Whole Grain?
By removing the heaviest bran particles, we give the dough room to expand freely in the oven. You still get the vital oils, antioxidants, and active enzymes found in our whole wheat, but with a softer interior and a delicate, golden crust.

What sets our sourdough apart? We utilize freshly milled organic whole wheat flour, resulting in a rich, nutty flavor profile and superior nutrition. Unlike commercial flour, which strips away essential nutrients, freshly milled flour retains vital oils, antioxidants, active enzymes, and a high fiber content. These properties provides soluble and insoluble fibers, help remove toxins, reduce disease risks, and offer a richer, more aromatic, and flavorful baking experience.

Additionally, our sourdough bread features a long, slow cold fermentation process, which leads to a lower glycemic impact. This means a slower and steadier release of energy, helping to stabilize blood sugar levels and reduce insulin spikes. Perfect for those managing or preventing insulin resistance, our bread is a nutritious alternative to processed options that often result in blood sugar spikes.

Contains: Wheat.