Why Choose Naturally Leavened Bread?
Naturally leavened breads are easier to digest due to their slow, extended, 24 hour fermentation with leaven. During the long fermentation required to produce a natural leaven or sourdough, the natural cultures predigest the grain, converting carbohydrates into simple sugars and breaking down proteins, making naturally leavened bread easier to assimilate in our digestive systems. This is similar to how beneficial bacteria will culture milk into yoghurt and cheese.
