FAQs

Made by hand
1. What is Slow Fermented Bread?
Bread made with little or no yeast and a very long prove, time allowing the dough to fully ferment as it rises.

2. What are the benefits?
The longer the fermentation time of dough, the more the gluten is pre-digested and the flavour is fully developed.

3. Who benefits most from Slow Fermented Bread?
Slow Fermented Bread is increasingly popular with customers who are either tired of tasteless bread or those who have a wheat or gluten intolerance and want a natural alternative to industrially produced gluten free “bread”.

4. What about Alternative Grains like Spelt and Khorasan – are they gluten free?
No, Spelt and Khorasan are ancient strains of wheat which were superseded by the modern strains of wheat we know today. They are not gluten free but have a much weaker, more easily digested gluten structure (and a delicious flavour).

5. What is sourdough?
True sourdough is bread made with no added yeast and is risen purely with a “mother” cultured from the wild yeast found naturally on the grain itself.  It can only be risen with a long fermentation time and this is why it is often favoured by people with gluten intolerances.

6. Which breads are low GI?
Low GI is achieved with a high percentage of wholegrain and/ or sourdough fermentation. Our Spelt Sourdough, Khorasan, Integrale, and Walnut Sourdough loaves are our lowest GI loaves.

7. Which breads are vegan or Organic?
All our breads are vegan and Organic. We don’t just use organic flour, our loaves are fully Organic certified by Organic Farmers & Growers.

8. Are our Spelt loaves 100% spelt or a mix of wheat and spelt?
All our Alternative Grain loaves are 100% pure; for example all our spelt loaves are 100% spelt, and Khorasan is 100% Khorasan.

9.  What are improvers, enzymes and dough conditioners?
There are a raft of industrial additives which have been developed specifically to be consumed during bread production so they do not need to be declared on the finished product label.

This is a loophole specific to bread production which saves time and money without customer’s knowledge. There is increasing evidence that customers who suffer bloating or gluten intolerance symptoms from eating bread are not in fact gluten sensitive, but may be reacting to these industrial additives, or a combination of these additives and fast fermentation.