What makes Lovingly Artisan’s sourdough gut friendly?
Every sourdough bakery blends and develops its signature flavour and taste. Just as different craft brewery’s brews will differ in taste and colour, botanical gins vary depending upon the blends; it’s just the same with sourdough. It’s a complex process of fermentation, time and the choice of grains used.
Our preference is organic. We understand the importance of the nutritional value of the ancient grains such as Emmer, Einkorn, Spelt and Heritage Wheats.
Slow is good for your digestion.
It’s a slow 24-hour fermentation that gives sourdough its distinctive taste. Our sour, in my opinion, is gentle to taste. The combination and blend of different grains gives our sourdough its unique characteristics.
The present day western diet is largely based around processed foods. This is no friend to those that suffer from digestive conditions such as IBS. We are more and more alert that millions of people are now sensitive to foods containing gluten, with too many suffering from allergies and intolerances triggered by processed foods; high in additives, sugar, fats and commercial yeast.
There are daily conversations we have with those considering adding sourdough as an integral part of their healthier way of eating.
The good bacteria’s found in sourdough break down the protein/ gluten in the flour over time, hence the importance of a slow fermentation. This creates a food that is low GI, probiotic, prebiotic and nutritionally beneficial in every way.
Why is sourdough better for you?
The wild yeast in our sourdough starter, based on lactic bacteria, breaks down the phytate bonds found in flour. The 24-hour fermentation ensures this process is complete and therefore has a positive impact on the digestibility of the sourdough.
The same slow sourdough process helps increase the body’s ability to absorb all the vitamins and minerals found in the grain.
Blood Sugar – Type 2 Diabetes
If you’re trying to control your blood sugar, sourdough is a much better option than mass-produced bread. It’s far better for your balanced diet and overall health. You will experience lower blood sugar spikes because it takes longer to digest the carbohydrates. We are deliberately blending more and more whole grains such as our Wholemeal & Scaled Bran, Danish Rugbrød as we develop our sourdough menu even further.
Additional research and reading
Are you ready to up-your “Sourdough game”? Are you hungry for more knowledge and want to grow as a home baker? Do you have lots of unanswered baking questions or perhaps even a few baking frustrations that you’d like some help to fix?
If you seek more knowledge and inspiration, take a peek at our Discover Sourdough workshops with award-winning baker Aidan Monks https://lovinglyartisan.com/product/discover-sourdough-with-aidan-monks-online/
We would love you to join us
Aidan & Catherine
Photography by Ailish Adams
Food styling concepts Catherine Connor https://lovinglyartisan.com/story/
