The result is bread that takes much longer to make because the culture is not as fast acting as commercial yeast. This slow process is what allows the dough to develop the typical flavour, texture and healthful quality of artisan sourdough bread.

Sourdough bread retains a variety of vitamins, minerals and nutrients, making it super beneficial to your day-to-day health. Inform yourself about what makes a good sourdough bread. Ask and be educated for your own benefit. Beware of artisan shaped commercial breads passed off as sourdoughs that are often available at Supermarkets and pseudo deli’s. They may look great, but you are often nutritionally and gastronomically better off eating the photographs of them than the actual “bread”.