FAQs
FAQs
About the Gut
Sourdough is a naturally leavened bread made using a starter culture of wild yeast and lactobacilli bacteria. Unlike commercial bread, it contains no added yeast, and it ferments slowly over time, developing its signature tang and complex flavour.
The slow fermentation process in sourdough allows beneficial bacteria and yeasts to break down gluten and other difficult-to-digest compounds. This can lead to improved digestion and a more balanced gut microbiome.
Phytic acid is a naturally occurring substance in grains that binds to minerals like iron, zinc, and calcium, making them harder to absorb. During sourdough fermentation, phytic acid is broken down, unlocking these nutrients for better absorption in the body.
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FAQs
About Gluten
Sourdough is not gluten-free, but the fermentation process partially breaks down gluten, making it easier to digest for some people with mild gluten sensitivities. However, it is not suitable for individuals with coeliac disease, as even small traces of gluten can trigger a reaction.
Coeliac disease is an autoimmune condition where gluten causes the immune system to damage the small intestine. Gluten intolerance, or non-coeliac gluten sensitivity, may cause discomfort like bloating or fatigue but without immune damage. Always consult a healthcare professional for guidance.
The tanginess comes from lactic and acetic acids produced by lactobacilli during fermentation. These natural acids also contribute to the bread’s preservative qualities and unique flavour profile.
A longer ferment—like our 48+ hour process—gives time for enzymes and microbes to break down gluten, phytic acid, and FODMAPs, which can reduce bloating and improve nutrient absorption. It also creates a more digestible, flavourful loaf.
FAQs
About Glycaemic index
Yes. Sourdough bread tends to have a lower glycaemic index (GI), meaning it releases glucose more slowly into the bloodstream, helping to support more stable blood sugar levels.
Absolutely! Sourdough is a natural, nutrient-rich bread free from preservatives and additives—making it a great choice for growing children.
A healthy gut plays a key role in overall immunity. Because sourdough supports better gut health through its probiotic-rich fermentation, it may contribute positively to your immune system when eaten as part of a balanced diet.
Look for a chewy crust, open crumb (air holes), tangy aroma, and ingredients like flour, water, salt, and starter—no added yeast or preservatives. At Crust & Co., we bake real sourdough using only natural methods.