Many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough!
The base of our crackers is made of simple, whole ingredients. Flour, water, salt and olive oil are the only ingredients that make up our magically fermented crackers. Making real sourdough products is a very hands-on process. We use a traditionally-made sourdough starter - fermented just using flour and water, and combine it with unbleached hard red wheat flour, malted barley flour, olive oil and sea salt. Our sourdough goes through a 24 hour minimum fermentation in order to naturally leaven the dough, so we do not use commercial yeast in our products. This is what makes it magical!
Why Is Sourdough Easier To Digest?
Let’s get nerdy. The fermentation process starts from our “mother” sourdough starter, made up of only flour and water. With the perfect balance of time and temperature, the starter begins to ferment and develop microorganisms like yeast and lactobacilli. Lactobacillus is the healthy bacteria (or probiotic) found in the gut that is known to help with digestion.