Sourdough Loaf
When Do Orders Close?
5PM every Monday
Orders are accepted every Monday.
Production and shipping occur on Wednesday.
Important : Orders placed after 5:00 PM on Monday will not be processed
订单截止时间是什么时候？
每周一下午 5 点
我们每周一接受订单。
制作和发货时间为周三。
重要提示：周一下午 5 点后下的订单将不予处理。
Benefits of Sourdough Bread
1.Easier to Digest
Natural fermentation breaks down some starches and proteins (including gluten), making sourdough easier on the digestive system.
2.Better Blood Sugar Control
The acidity from fermentation slows carbohydrate digestion, resulting in a gentler rise in blood sugar compared to regular bread.
3.Improved Nutrient Absorption
Fermentation reduces phytic acid in flour, enhancing the body’s absorption of minerals like iron, zinc, and magnesium.
4.Longer Shelf Life Naturally
The acidic environment inhibits harmful bacteria and mold, so sourdough stays fresh longer without artificial preservatives.
5.Unique Flavor and Texture
Sourdough has a mildly tangy, nutty taste, with a chewy interior and crispy crust, offering richer flavor than conventional bread.
6.Potential Gut Health Benefits
While baking kills most live bacteria, the organic acids produced during fermentation may still support a healthy digestive system.
酸种面包（Sourdough bread）相比普通面包，有很多独特的好处，既涉及健康，也涉及口感和保存。以下是主要几点：
1. 易于消化
酸种面包通过天然发酵，面团中的乳酸菌和酵母会部分分解面粉中的淀粉和蛋白质（如麸质），使面包更容易被消化，尤其对一些轻度麸质敏感者比较友好
2. 血糖控制更好
酸种面包的天然酸性环境会延缓碳水化合物的消化，导致血糖上升更缓慢，比普通白面包对血糖的冲击小，有助于血糖管理。
3. 营养吸收更佳
乳酸菌发酵可以降低面粉中植酸（phytic acid）的含量，而植酸会阻碍铁、锌、镁等矿物质吸收。因此，酸种面包的矿物质利用率更高。
4. 天然防腐，保质期长
酸种面包的酸性环境抑制了有害细菌和霉菌的生长，所以不需要添加人工防腐剂，也能保存更久。
5. 口感和风味独特
酸种发酵会产生微酸、坚果味和丰富香气，面包口感更有嚼劲，表皮酥脆，内部柔软湿润，风味比普通面包更丰富。
6. 益生菌潜力
虽然烘烤过程会杀死大部分活菌，但发酵产生的有机酸仍能为肠道健康提供益处，促进消化系统环境平衡。
-
Page Break
Ingredients:
Bread: Chia Seed Sour dough - Atta flour，starter，Salt，Water，Chiaseed Cranberry Walnut Sour dough - Atta flour，starter，Salt，Water，Walnut，Cranberry