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 sprouted whole 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” starch (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™).

Combining sprouted whole grains with high-amylose flour in a strong sourdough preferment creates a powerful synergy between gut-healthy nutrition, improved baking quality and shelf-life stability. The multi-stage fermentation lowers the pH (higher acidity), creating highly digestible bread while extending shelf life. Together with sprouted whole grains, the vitamin and mineral bioavailability is increased, the flavor profile is enhanced along with a more tender crumb. Meanwhile, high-amylose flour provides healthy resistant starch that helps the loaf retain its moisture without over-drying or burning the crust. When par-baking this unique blend to 80% completion and freezing, a perfect bread structure and nutritional profile is locked in, reducing staling and firming during storage, while increasing the amount of resistant starch. A short final baking step, at home, results in a crisp crust, soft interior, and outstanding nutritional density.