Organic Spelt Sourdough Focaccia
Delivery on Tuesdays - Saturdays (No delivery on Sundays, Mondays and days during and after Public Holidays)
What is Sourdough?
Our sourdough bread is made from the fermentation of organic sprouted spelt flour, filtered water and Himalayan Crystal Salt, which results in naturally occurring lactobacilli and yea
Why it’s special:
Two fermentation makes the bread easier for digestion.
The flavor and texture is more enjoyable than that of a commercially baked sourdough.
The macro nutrients in the bread (carbohydrates and protein) are broken down into smaller particles for absorption. People with gluten intolerances may find they can consume natural sourdough bread without experiencing discomfort.
As this loaf is made of 100% Spelt flour, the texture will be dense and hearty. If you prefer a lighter texture, we also have a Organic Sourdough Country Loaf (100% organic wheat flour).
Spelt is the anarchist of grains. It's tall and wavy and hard to harvest by machine, so it's disliked by big agri-businesses. It keeps its most nutritious parts in the kernel, so they're not removed during milling. So you get a flour that's high in protein, light to bake with and sticks it to The Man.
How to eat it:
If freshly baked, enjoy it as is. Sourdough bread can last a long time without any preservatives due to the natural occurring acids in the bread. However, to enjoy the best texture, we recommend to slice and freeze if you are not going to consume it within 2 days from delivery. By toasting the frozen slice, you can enjoy it as if it were (almost) freshly baked!
Ingredients: Organic Wheat Flour, Organic Sprouted Spelt flour, Filtered Water, Organic Extra Virgin Olive Oil, Organic Thyme, Himalayan Crystal Salt, Naturally Occuring Lactobacilli/Yeast
*This product was produced in a kitchen where wheat is also handled. If you have any concerns about food allergies, please contact us at firstname.lastname@example.org before purchasing or consuming this product.*
Packaging: Paper Bag
*Spelt contains gluten
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