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Ancient Breads In A Modern World
 
Essie, bread baker

Essie, bread baker

 

It all started…

In 2008 when I made my first rustic country loaf, I was hooked. I love learning more about the history of bread, the microbiology of sourdough, and the many varieties of sourdough breads. Evidence of bread making dates back to the earliest human civilizations. For centuries bread has brought people together. To “break bread” with one another is one of the loveliest ways to develop and nurture family and community. Unfortunately, the majority of bread in the modern age does not even resemble what our ancestors ate. The demand for convenience has redefined bread. However, people are beginning to push back. We are again rediscovering true bread. It may be a desire for less processed food, wanting to support gut microbes for increased health, or simply the enjoyment of the flavor and texture of a sourdough loaf. Whatever the reason, Good Grain Bread Co. will put in the work and time for you, allowing you to incorporate true bread conveniently into your life. Such incredible flavors and nutrients come from these humble ingredients: flour, water, and salt. The starter, or the culture of wild yeast and lactic acid bacteria, transform these three ingredients into something truly magical. The fermentation of the dough increases the availability of the nutrients in the wheat. It is a great source of fiber. Additionally, sourdough is a prebiotic, a fantastic way to support health!