The bread we bake

Baking with sourdough takes a long time. Day one the sourdough is fed, day two the dough is set and day three the breads are baked. This time allows the bread to reach its full potential, in terms of taste and nutrition.

When the dough is allowed to ferment for a long time, the proteins have time to be broken down and nutrients are released much more easily. Gluten is also broken down, which makes the bread much kinder to the stomach. If you buy mass produced bread in a plastic bag in the store, it is often “enriched” with extra gluten and has not been fermented for more than an hour. This has made so many people hypersensitive to gluten today. That is why we work with organic, stone-ground flour from cultural grains, sourdough and long fermentation times. People who are sensitive to gluten usually find it much more pleasant to eat good sourdough bread.

The flour we use comes from farmers who care about biodiversity and millers who carefully process the grain. The flour is ground from cultured grains that have more taste and nutrition compared to conventional grains. We have been eating bread for thousands of years without any problems, but after industrialization, we switched more and more to industrial yeast as it was a more efficient way of making bread. The wheat has also been developed to give more harvest and be easier to bake with. This has caused us to not be able to assimilate as much nutrition from the bread, giving us stomach troubles. Since we use flour without additives, which come from different farms, ground by different millers and harvested in different seasons, it varies in properties from time to time. It absorbs different amounts of water, forms different amounts of gluten and ferments at different speeds. This means that we must be responsive and adapt the process at all times.