JLM Bake and Ferment House- Whole Organic Spelt Sourdough Bread

Ingredients

Whole organic spelt flour, water, salt

Product description

What is Sourdough?

For thousands of years bread baking consisted of creating a simple mixture of flour and water, which activated the natural probiotics and wild yeast found in the grain. The dough was left to ferment until the enzyme inhibitors, anti-nutrients, starches, and even the gluten were broken down, transforming the grain into an easily digested loaf that could truly be called the Staff of Life. The 20th century  brought with it the invention of commercial yeast creating a cheaper and faster way to produce bread. With the elimination of the lengthly fermentation process, yeasted breads have been linked to weight gain, inflammation, digestive disturbances, celiac, and nutritional deficiencies to mention a few. Unlike yeasted bread, sourdough is easy to digest and high in  nutritional value.

Quantity

480-500g

Rabbinical certification

All ingriedients are Badatz Eida Charedit under the supervision of Harav Bloyer