Heritage Sourdough Co.

Click the link above to view our menu and place your order for this week’s pickup! Once the order is received, I will confirm and send you an invoice. Payment is required at the time of your order, and can be made via Venmo or Zelle. When the invoice is paid, you will then receive the exact location for pickup. Thank you and I can’t wait to bake for you!

Sourdough bread offers several potential benefits over conventional yeast-leavened breads, thanks to its unique fermentation process involving wild yeast and lactic acid bacteria. Here are the key benefits: 1. Easier to Digest Fermentation breaks down gluten (partially), which may make it easier to digest for some people with gluten sensitivity (not celiac disease). Phytic acid reduction: The long fermentation lowers phytic acid levels, improving mineral absorption (e.g., iron, zinc, magnesium). 2. Lower Glycemic Index Sourdough generally has a lower glycemic index (GI) than white bread, which can lead to slower blood sugar spikes after eating. 3. Better Nutrient Absorption The breakdown of phytic acid allows better absorption of nutrients like calcium, iron, and magnesium. 4. Longer Shelf Life Naturally occurring acids and fermentation byproducts help preserve the bread, keeping it fresher longer without added preservatives. 5. Rich Flavor and Texture The lactic acid bacteria and wild yeast give sourdough a distinct tangy flavor and chewy, hearty texture that many prefer over regular bread. 6. Potential Probiotic Benefits (if not baked at high temperatures) Although most live cultures are killed during baking, some byproducts of fermentation (like lactic acid and peptides) may still support gut health. 7. May Be Better Tolerated by Some with IBS Some people with irritable bowel syndrome (IBS) find sourdough bread easier to tolerate, particularly when made with long, slow fermentation that reduces FODMAPs.