Artisan Sourdough Bread
Our Story
In search of the health benefits of eating more natural foods our family committed to the G.A.P.S. food regimen. For one year we ate no grain products. We saw changes in some serious medical conditions. When we wanted to reintroduce breads the only option was slow rising sourdough breads. These breads have become a part of our healthy diet we want to share with you.
Our Ingredients
We use organic, natural and local products whenever possible.
We sprout a variety of grains to use in our recipes either whole or ground to use as a flour additive; red and white wheat, rye, kamut, etc.
We grind our grains as needed for each batch of bread.
We use chia, flaxseed, raw sunflower and pumpkin seeds in the dough and as toppings.
We continue to experiment with new grains.
Our Process
We maintain our own natural yeast cultures fed with only fresh ground wheat.
We allow the dough to rise a minimum of 12 but often 24 or 36 hours. This insures the healthiest and most digestible bread product.
All of our whole grains and seeds are presoaked a minimum of 6 hours.
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