If you've had sourdough bread, this is next level because we use an ancient grain called "Einkorn"! Einkorn is the original wheat that all wheat is a decendant of yet it is the only one to have never been hybridized. Not only is Einkorn naturally easier on digestion because it lacks certain gluten proteins that people with gluten intolerances cannot digest, it is more nutritious than modern wheat as it contains rougly 30% more protein (leaving you feeling more sustained), more antioxidants, B vitamins, trace minerals, and 15% less starch which means fewer carbohydrates. Since Einkorn has not been hybridized like its decendants, it's crop yield is smaller which effects the price (store-bought flour typically is a mix of hard red and soft white wheat flour yielding a higher crop- 3x the size of the original einkorn grains- and easier for Big Agriculture to mass grow, but because of genetic manipulation it is known to cause stomach problems; of course, then you add chemical spraying on crops and more complications arise). 

This isn't your typical sourdough bread using all-purpose or bread flour- we use the whole einkorn flour and don't sift out the bran nor the germ. Not only is this how breads have traditionally been made and how our ancestors ate them, it yields a heavier/denser bread that will provide more sustenance to your meal. Since the process of making sourdough bread takes 2 days to complete, please consider this timeframe when purchasing. Thank you!
 
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