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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