Sourdough bread in general has lower glycemic index, better bioavailability of nutrients and digestibility. Additionally; spent barley is rich with fiber, protein and minerals.
Sourdough bread easily stays fresh for days becasue of lower pH in which mold cannot grow.
The secret to producing unfathomable taste is to give dough a lot of time. It all happens during fermentation; bacteria produce organic acids which we perceive as taste.
During fermentation glucose is spent so there is less of it to enter bloodstream and therefore it has much lower insulin response.
During long fermentation, all the fermentable sugars are used up by present bacteria and yeasts, therefore, fermentation is done outside of your body instead of in you! :)
Everything that is needed for good structure and taste of bread we gain from proper fermentation management. Therefore we don’t add any unnatural ingredients.
