What makes our bread special? It's special because it's made with sourdough. This is what makes bread a unique product. In essence, the work of the sourdough starter is the work of a whole army of bacteria to produce useful substances from flour.

Sourdough starter is not only able to "extract" vitamins and minerals from flour through fermentation, but also to change the way the body digests and assimilates carbohydrates, converting starches into sugars and using these sugars for its own fermentation.

Prolonged fermentation of the dough using lactic acid bacteria in the sourdough starter promotes a significant nutritional and flavor transformation that not only makes the bread tasty, but also increases the bioavailability of most of the vitamins, minerals and antioxidants from the grain.

As the sourdough dough ferments, lactic acid bacteria produce lactic acid, which in turn activates several enzymes in the whole wheat flour. One of these enzymes is phytase, which breaks down phytic acid. People with weakened digestive systems, irritable bowel syndrome, autoimmune diseases, etc. may experience this. Prolonged fermentation during sourdough baking reduces the effect of proteins and enzymes on the gastrointestinal tract, preventing bloating and discomfort and making the product easily digestible.

 Sourdough bread is both prebiotic and probiotic. Because lactic acid bacteria (prObiotics) normalize the composition of the microflora. And the fiber from the grain - is prEbiotic - which is food for these beneficial bacteria, helping them to multiply, thrive and provide support and nourishment for our microbiome.