SOURDOUGH FAQS

Sourdough is naturally occurring yeast and lactobacillus cultures that ferment together and are used as a leaven, or starter, for making baked goods.

Lactobacillus is a probiotic culture, so, similar to other fermented foods such as sauerkraut and kombucha, sourdough bread is rich in probiotics.

We are proud members of the Colorado Grain Chain which is comprised of locally-owned and-operated businesses and consumers that produce and support grain and grain products from heritage, ancient and locally-adapted grain.