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The Benefits of Long-Fermented Sourdough

Did you know sourdough has been around for more than 4,000 years, dating back to at least 2000 B.C.?

One popular theory is that sourdough was accidentally created when bread dough was left out, and wild yeast and bacteria drifted into it, triggering fermentation.

The result? A naturally leavened bread with better flavor, texture, and—as we now know—some extra health benefits.

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