Your first pre-order: what to expect
How ordering works, when your bread is baked, and what happens if you are not home at 8 am.
Is sourdough easier to digest? A plain answer
What the long ferment changes in a loaf, what it does not change, and who should still avoid it.
We are asked this almost every week, often by someone who says regular bread makes them feel heavy. We are bakers, not doctors, so here is what we can say honestly about our bread.
A sourdough is raised by wild yeast and lactic bacteria from a starter, over a much longer time than a commercial loaf. Ours ferments for about 36 hours. In that time the bacteria break down some of the sugars and starches in the flour and make the acids that give the bread its tang. Some customers tell us they find a long-fermented loaf easier to eat than soft packaged bread, and the flavour is certainly fuller.
What it does not do is remove gluten. Sourdough made from wheat and rye still contains gluten, and it is not suitable for anyone with coeliac disease or a wheat allergy. Our ragi loaf contains wheat and rye too; ragi alone will not hold a loaf together. If you have been told to avoid gluten, please do not experiment with our bread.
If you simply find some bread heavy, it is reasonable to try a slice of our country loaf and see how it suits you. Start with plain toast rather than a big sandwich. And if you have a medical condition, ask your doctor rather than a baker. We are happy to list every ingredient in every bake; just ask on WhatsApp.
