This loaf is the ultimate sourdough creation that is extremely low glycemic due to its healthy ingredients.
This loaf is primarily made with freshly stone‑milled Einkorn and Spelt wheat berry bran and germ. If you desire the Ultra healthy sourdough loaded with minerals, vitamins, and insoluble fiber, this is it. It’s extremely low in starch and focused on the wheat berry bran and germ.
Since there is little endosperm (startch) the texture is very different and a little gummy compared to traditional bread. However when you toast it once or twice the gumminess vanishes. This is the texture you get with these clean, unwanted starchy ingredients. I could add more endosperm to remove the gumminess, but I choose not to for those wanting such a low glycemic sourdough bread.
You won’t find this kind of sourdough anywhere else. No one else is freshly stone-milling their flour right here in-house to make bread the way we do.
Ingredients: Filtered water, Freshly Stone Milled (FSM) organic Einkorn and Spelt whole wheat bran and germ, active Einkorn levain, sea salt, freshly squeezed lime juice and honey.
Hydration 120% -130%
A 36–96 hour cold bulk fermentation reduces it further, leaving a nutrient-dense loaf with insoluble fiber and healthy fats.
We add 1 tablespoon of honey per loaf to help the bread rise a bit, also it act as a natural preservative while adding flavor.
Each loaf contains the bran and germ from freshly milled whole wheat, hand-mixed with natural starter, honey, and salt, then cold-fermented for several days to increase beneficial bacteria.
*Optional organic rosemary picked from my garden, diced, and folded into the dough right before the bake. Email me for this addition.
Hearty and rich in minerals, vitamins, and insoluble fiber, this extremely low-glycemic super-food is a great way to start or end the day.
Alert:
Spelt’s wheat germ is high in oxalate, while einkorn’s is low. Oxalate is a waste compound your body makes; eating too much can cause kidney stones in some people. Spelt’s wheat germ has about 10 mg of oxalic acid per tablespoon. The BLG contains a lot of bran and germ about 1000 gram, which is the wheat germ from einkorn and spelt berries.
This loaf is the ultimate sourdough creation that is extremely low glycemic due to its healthy ingredients.
This loaf is primarily made with freshly stone‑milled Einkorn and Spelt wheat berry bran and germ. If you desire the Ultra healthy sourdough loaded with minerals, vitamins, and insoluble fiber, this is it. It’s extremely low in starch and focused on the wheat berry bran and germ.
Since there is little endosperm (startch) the texture is very different and a little gummy compared to traditional bread. However when you toast it once or twice the gumminess vanishes. This is the texture you get with these clean, unwanted starchy ingredients. I could add more endosperm to remove the gumminess, but I choose not to for those wanting such a low glycemic sourdough bread.
You won’t find this kind of sourdough anywhere else. No one else is freshly stone-milling their flour right here in-house to make bread the way we do.
Ingredients: Filtered water, Freshly Stone Milled (FSM) organic Einkorn and Spelt whole wheat bran and germ, active Einkorn levain, sea salt, freshly squeezed lime juice and honey.
Hydration 120% -130%
A 36–96 hour cold bulk fermentation reduces it further, leaving a nutrient-dense loaf with insoluble fiber and healthy fats.
We add 1 tablespoon of honey per loaf to help the bread rise a bit, also it act as a natural preservative while adding flavor.
Each loaf contains the bran and germ from freshly milled whole wheat, hand-mixed with natural starter, honey, and salt, then cold-fermented for several days to increase beneficial bacteria.
*Optional organic rosemary picked from my garden, diced, and folded into the dough right before the bake. Email me for this addition.
Hearty and rich in minerals, vitamins, and insoluble fiber, this extremely low-glycemic super-food is a great way to start or end the day.
Alert:
Spelt’s wheat germ is high in oxalate, while einkorn’s is low. Oxalate is a waste compound your body makes; eating too much can cause kidney stones in some people. Spelt’s wheat germ has about 10 mg of oxalic acid per tablespoon. The BLG contains a lot of bran and germ about 1000 gram, which is the wheat germ from einkorn and spelt berries.
