YEAST:
We do not add any “baker’s yeast” or any other form of commercial yeast to our products. In this process there are only natural yeasts and healthy bacteria, which are both naturally present on all grains and proliferate as the dough cultures.
However, it is NOT unleavened bread.
SOURDOUGH:
The dough is fermented through a true sourdough process. There’s a mother, and we work that into the dough. The mother is fermented (cultured) for 12-24 hours BEFORE use. It is then worked into the dough, which then cultures for another 3 hours (regular yeast bread only takes about 30 minutes).
YEAST ALLERGY/SENSATIVITY:
If you have a medical professional who has asked you to avoid yeast, we would ask them if sourdough breads are acceptable for you. Some of our customers who are allergic to yeast can eat our products because they have sensitivities to only the baker’s yeast. While we cannot advise you medically on this issue, we can say that if your doctor approves you eating sourdough, you are good with our four flavors as they are all true sourdough.
THE STORY ABOUT OUR STARTER:
Our sourdough starter ("mother") is actually a family heirloom passed down for generations over 135 years, coming out of Germany. We have been able to track its history back to the time of Kaiser Wilhelm. It was passed to our founder from a friend of friend who got it from their grandmother from Germany. It had been in her family for three generations! We took a tiny amount years ago and fed it gluten free grains to make gluten free sourdough in the most old fashioned way. Our products are traditionally cultured.
SOURDOUGH STARTER FLOURS:
Our gluten-free sourdough starter is made with an organic proprietary blend of gluten free flours and water.