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Organic Sourdough

Sourdough bread is made with live yeast cultures (a "starter"), which is the thing that gives it that well known tangy flavor. Using a sourdough starter helps decrease the levels of phytic acid in bread. This in turn, helps other nutrients become more readily available, digestible and absorbable. My daughter and I can't handle regular wheat, but anything fermented with sourdough goes just fine! We make bread, noodles, biscuits, and pizza crusts.

Organic Sourdough Bread

This is a 2-pound boule, soured and fermented for 16-24 hours before baking. Made with organic unbleached flour, our...

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