The sourdough uses only Certified Organic Canadian whole wheat flour, which is fully fermented with wild bacterial cultures over 12 hours. These highly probiotic cultures transform the grains into accessible and digestible nutrients, as well as bioavailable protein. Through this long fermentation period, the phytate content of the grain becomes absolved, the glycemic index is reduced dramatically, and the starches are nearly eliminated. After the original ferment, no additional flour is introduced during the preparation of the sourdough, be it for counter work, rise, or aesthetic design.
The flowers reveal a remarkably complex sour flavour, which continues to flourish within the crust of each unique bloom.
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