Our sourdough is bought to life during the cultivating process. The good guys (aka, lactic acid) produce enzymes that digests the phytic acid, unlocking the proteins and giving our dough its incredible flavour and texture that you all know and love! Our sourdough has two pure strains of Lactobacillus (Paraplantarum and Fermentarum) and one type of yeast that look after the fermentation process. And even though these bacteria’s die during the baking process, they can still have a positive effect on our gut health and general wellbeing. These are our ultimate sourdoughs that have stood the test of time.