We make our breads, using natural fermentation. There are multiple health benefits of sourdough bread. The lactic acid bacteria can break down gluten and other proteins in wheat to a greater degree than yeast. The long and slow process of fermentation produces a more gut-friendly product, it is better for our gut microbiome – sourdough bread is prebiotic. This method also increases our dietary fiber intake by 10-15 % than yeasted bread. For more information on sourdough, see Vanessa Kimbell’s project.