Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.
All loaves are pre-sliced unless otherwise noted. Pickup only unless previous arrangements have been made. Please order 48 hours before needed.
A Culinary Adventure
patemarie
Patti’s Sourdough Goodies
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