Hannah’s Heavenly Bakes

1. Sourdough has improved digestion because of the slow fermentation process that causes it to reduce gluten. 2. High nutrient absorption. Sourdough binds to minerals like zinc, iron and magnesium and prevents their absorption. 3. Prebiotic and gut health! Sourdough has prebiotic so the fiber in the bread feeds the good bacteria in your stomach.

Yes! Sourdough has a lower glycemic index making it easier for blood sugar management. It causes a slower steadier rise in blood sugar.

No! Even though the process of the fermentation breaks down the gluten it is not completely gluten free.

simply put it in a brown paper sack, bread bag, bread box or simply store on the counter. When the sourdough gets dry simply sprinkle with some water and toast the bread or put in the oven. As long as there is no mold then you can eat your sourdough loaf.

ABSOLUTELY! You wrap tightly and freeze the loaf! When you want to bake with it you run under water (do not soak the bread) then bake at 350 for 25-30 minutes.