Simply Sourdough
Do you remember when food was simple? When the ingredient list contained easy-to-read items that were familiar to households nationwide? We’ve often felt a pull towards returning to the foundations of food in the last few years, to become more aware of what’s in our food so we know exactly what we’re putting in our bodies.
About a year ago, Lin decided to try her hand at making sourdough bread. It was trial and error in the beginning, but over the course of a few months, she found her favorite recipes, and now there is no turning back! The process of sourdough includes fermentation of the grains, which breaks them down to enhance your body’s ability to digest and use the nutrients within the baked good. When combined with ingredients with integrity, each item becomes wholesome and healthful for the body (no artificial colors, flavors, or sweeteners used here!).
Her favorite sandwich bread recipe is now a family staple, and it includes whole buttermilk (for a healthy dose of crumb-softening lipids), a blend of kamut, einkorn, and organic bread flour (for higher protein and more balanced whole grains), and psyllium husk (the star of the fiber world, paving the way to better gut health).
We’ve now expanded our repertoire to include pie crust that can be frozen, thawed, and used as needed as well as honey-sweetened biscuits, hearty English muffins, and the most satisfying bagels (the blueberry and everything bagels are our favorite!).
“Though we’re still in the trial phase for the month of July, our goal is to make sourdough items available for purchase online to be picked up at the farm starting in August and continuing for the remainder of this year!”
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