Sourdough is one of the oldest forms of grain fermentation. Traditional sourdough fermentation relies on “wild yeast” and lactic acid bacteria that are naturally present in flour to leaven the bread. It takes longer to ferment but has increased flavor.
Sourdough bread is easier to digest than normal bread, improving our gut health, and is high in antioxidants.
The Collaborative Healing Centre is proud to have it’s own artisan baker, Binta, delivering fresh sourdough bread to our shop.