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How does Wildgrain make its sourdough breads?Updated 9 months ago

At the supermarket, you'll often find that breads are labeled "sourdough", but they're not true sourdough. Instead, they were leavened with commercial yeast and then have fake sourdough flavoring added.

At Wildgrain, all of our sourdough breads are true sourdough, which means they were naturally leavened with sourdough starter (not commercial yeast). Sourdough starter is a fermented flour and water mixture that contains wild yeast. One of the sourdough starters we use at Wildgrain is over 30 years old!

Making bread with sourdough starter has numerous health benefits:

  • The slow-fermentation process digests the majority of the gluten, so the sourdough bread is often easier for your stomach to digest. 
  • Sourdough bread also contains lactic acid, which helps your body absorb more nutrients (e.g. calcium, magnesium, and iron) than your body would from non-sourdough bread. 
  • Lastly, it contains prebiotics, which keep your gut biome healthy and also increases the bioavailability of nutrients.


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