Sourdough is fermented food; it is more digestible than unfermented wheat, and therefore good for your gut, microbiome. It is a great option for those with gluten intolerance or sensitivities as to lore in gluten and standard breads, and has a low glycemic index for those with blood sugar concerns.
Another benefit of slow fermentation process is that it increases the bioavailability of many essential nutrients and fiber, making them easier for your body to accept and use as fuel. So, it is lower in sugar, and higher in protein. 
Are my ingredients organic?
My ingredients are not always certified organic, but I am confident in the ingredients and the growing process of my non-organic ingredients as well.
What is the salt or sodium content?
Most of my lows contain approximately 10 g of salt, and my pastries will contain 2 to 3 g of salt 
Do I use oil?
Currently, none of my products contain oil, they contain butter and eggs.
Are my products gluten-free?
My products are not gluten-free friendly. The fermentation process in my starter does breaks down the gluten content in the flour, but trace of it may remain. Not recommended for allergies, celiac, though mini with moderate intolerances or sensitivities should be fine.
How do you accommodate for nut allergies?
I do use various units, so I cannot guarantee that there isn’t any cross-contamination. If you have severe allergies, it’s probably best to avoid my products.
How do I preserve bread?
My crusty bread will last up to three days on the counter wrapped in a breathable cloth. I also put mine under a cake platter with a plastic lid on my counter and it will last for a week. Do not store in the refrigerator as it will dry it out fast. If you intend to store it longer, it’s recommended to freeze it in a freezer safe bag. Bread will keep in the freezer for up to four months.
How do I defrost the bread properly?
To thaw the loaf, you can pull it out and allow to thaw. Run the bread quickly under your faucet. Wrap I fool and bake at 350-375 for 15-20 minutes. It will come out perfect. Avoid over cooking or it will dry it out.
To reheat the rolls in the microwave take the lid off and out of the metal pan. Wrap in a tea towel and microwave for 2 min if doing 8.
If you want to do the rolls in the oven, take the plastic lid off wrap it with foil bake at 300 for 8 to 10 minutes. 
Can’t find the answers you need?
You could always email me at CrisBakesAz@gmail.com
