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About our breads

Organic sourdough breads are best baked with "live," freshly stone-ground flour, containing all the elements of the grain. Their advantages over ordinary commercial products are considerable. In fact, in a recent study of organic vs. conventional breads some inter-esting findings were reported. In an educational spirit, here are some highlights.

Whole grains contain more nutrients per weight than most meats, milk, fruits and vegetables. Wheat is rich in all B complex vitamins except B12, and in protein and minerals. Rye has an even higher biological value than wheat, providing more available protein, calcium and fluoride.

Stone ground flour contains all grain elements in their original proportions. Commercial flour does not. This is because commercial-type iron roller mills often generate excessive heat, which causes the fat of the germ to turn rancid, destroying the fat-soluble vitamins. In fact, the germ is usually removed from commercial flour to promote shelf life, as is the bran.

Commercial "whole wheat" flour usually excludes the germ and part of the bran. "Enriched" flour only replaces a small fraction of the nutrients removed or destroyed in milling and storage. In truth, "enrichment" implies a loss of nutrients.

Moreover, bleaches and other chemicals are often added to commercial flours. (In Canada, the addition of almost 30 different chemicals is permitted in flour and bread.) And, in some countries, they may be irradiated, a process that can further damage nutrients and cause other yet-to-be understood changes.

By contrast, "live" organic whole grain flour contains only grain raised without synthetic fertilizers or pesticides.

Fiber rich breads may help prevent digestive troubles, high blood pressure, heart disease, kidney problems, diabetes, obesity and even colon cancer. Significantly lower-than-average incidences of such ailments in populations with diets high in fiber have been documented.

Organic sourdough breads, made with complete "live" flour have exceptionally high nutritive value, and, usually, a smaller amount will satisfy your hunger more easily. They’re also particularly easy to digest, supply a balanced range of vitamins, are high in fiber, and help make available to the body such minerals as calcium, phos-phorous, iron, magnesium and zinc.

Even without the preservatives present in most conventional breads, they’ll keep for up to a week if kept in a closed container. For longer storage - up to three months - freezing is best.

We hope you enjoy organic sourdough breads made with "live" flour. It will give you a good balance of vitamins and minerals for your health, lots of bran for your digestion, and lots of flavor to enjoy.