29/07/2025
Let’s talk great bread!
Ancient wheat sourdough breads are a nutrient-dense, gut-friendly alternative to modern breads. Did you know that 👇🏼
Ancient wheat sourdough bread are better for our body, digestion, and overall health, especially when it’s naturally fermented and minimally processed.
Sourdough made with ancient wheat flours like einkorn, spelt, emmer, or khorasan is something different. These grains haven’t been altered by modern agriculture. Their gluten structure is simpler, their mineral content higher, and their flavor deeper.
And when you ferment them slowly with natural sourdough cultures, no shortcuts, no commercial yeast, the result is more than bread:
• It’s easier to digest (thanks to pre-digested gluten and starch)
• It supports gut health and blood sugar balance
•It unlocks minerals that are normally blocked by phytic acid
• It satisfies in a way that processed bread never does
And the reason why many of us became intolerant or deeply allergic to gluten is because modern wheat flours contain more and stronger gluten proteins, which makes bread fluffier and stretchier but also harder to digest for many people, especially those with sensitivities.
Modern wheat are :
• Lower micronutrient density :
The focus on yield reduced the amount of natural minerals like magnesium, zinc, and selenium.
• Often ultra-refined :
Most modern wheat flour (like white all-purpose or bread flour) is stripped of the bran and germ, which removes fiber, vitamins, and healthy fats.
• Fast fermentation :
Industrial breads often use quick-rise yeast, skipping the long fermentation that helps break down gluten and phytic acid — making it heavier on digestion and the gut.
So this is the reason we need to choose quality ingredients over quantity. Every bite we take will support a food chain...Let’s keep fighting for the one that keeps us healthy & respect our planet.
