Sourdough Heaven bread uses most of the kernel, all three parts: the bran, the germ, and the endosperm. Refined common white flours, "bad carbs", are greatly responsible for increasing the risk of obesity and type 2 diabetes.  The refining process removes the bran and germ from the kernel, leaving only the endosperm. Our breads consist of largely whole and sprouted grains, packing the full benefits of fiber, high in protein with high potassium / low sodium and rich in vitamins and minerals. We also use a flour called HealthSense™ High Fiber Wheat Flour produced by Bay State Milling in Quincy, MA. Although lacking the bran part of the kernel, the soluble “resistant” fiber (amylose) content in HealthSense™ is 10x higher (10 g fiber per 30 g or 1/4 cup) than common refined white flour “giving it a nutritional profile that's even better than that of whole wheat” (HealthSense™).

I use a baking method that captures the benefits of whole grains along with the benefits of fermentation, creating a lower pH (higher acidity). This process yields a denser but highly digestible bread, improving the absorption of vitamins and minerals. The lower pH also allows for a longer shelf-life. A combination of 4-6 types of whole grain flours (listed below) can help to lower the glycemic index. The enzymatic activity promoted by our extended fermentation process may partially reduce the gluten content in our bread, thereby reducing the digestive discomfort associated with gluten sensitivity.

All of our boules are nutritionally dense and substantial (1050 -1150 g), providing generous servings for 8 people or more.