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What is SOURDOUGH?

Is the oldest way of making bread, and uses naturally occurring wild yeast and lactic acid bacteria. This gives a distinctive & special taste with good nutritional value and digestability of the bread.  The french call it Levain and, Spanish & Hispanic call it Masa Madre.   • HEALTH BENEFITS of Sourdough  Our bread is between 36 to 48 hours of cold fermentation process. This facilitates a remarkable change in the flour wich in turn transforms the bread, resulting in increasing the nutrients and nourishing for us and for our microbiota too.  Studies demonstrate that this long fermentation process resulted in a loaf that was digested more slowly, causing less of spikes in blood sugar levels.   

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DOES SOURDOUGH BREAD HAVE GLUTEN?

Sourdough bread contains gluten, since it is made from wheat flour, rye or other grains that contain this protein. However, some people with gluten sensitivity or celiac disease may find sourdough bread more tolerable compared to other types of bread.  Sourdough is a combination of flour and water fermented by beneficial bacteria and yeast. During the fermentation process, these bacteria and yeasts break down some of the gluten in the bread. This can make sourdough bread easier to digest for some people, especially those with gluten sensitivities.  Additionally, the long fermentation used in making sourdough bread allows the enzymes present in the sourdough to further break down the gluten, potentially reducing the amount of gluten present in the final bread. This can make sourdough bread softer on some people's digestive systems.  However, it is important to note that sourdough bread is not gluten-free and is not suitable for people with celiac disease, as even small amounts of gluten can trigger adverse reactions in these people. If you have any concerns about your gluten tolerance, I would recommend consulting with a doctor or nutritionist for a proper and personalized evaluation.  

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