Basil and Bloom Dehydrated Sourdough Starter

Contains one 10 gram pouch of dehydrated starter

It all starts here! This Basil and Bloom sourdough starter has been lovingly nurtured for more than 5 years using organic flour and is taken from the exact same batch they use for their pizza dough in their food truck. They have dehydrated it at its peak activity so that your starter will be ready to work in less than 1 week. All you will need at home is flour, water, a kitchen scale, and a jar with a lid. This listing is for 10 grams of dehydrated sourdough starter. On the back of every bag of dehydrated starter is a QR code with the link to the instructions.

Why Sourdough?

Making your own bread is an incredibly simple and satisfying experience. Not only will you be saving money, but homemade sourdough bread is much healthier and easier for your gut to digest. Modern day bread is a far cry from the bread our ancestors ate, which historically has always been fermented or sprouted. Not only does conventional bread have more gluten than the bread of our ancestors, (wheat today is bred for higher gluten content to make it fluffier... with no concern to how it affects our guts) conventional bread is also FULL of all sorts of preservatives, additives, gums, sugar, and even artificial flavors.

Making your own bread is a simple way to save money in your grocery budget while easing the burden on your gut.

Benefits of Sourdough

More digestible: The fermentation process involved in sourdough helps break down the gluten, making it easier to digest.

Lower Glycemic Index: Sourdough bread has a lower glycemic index than commercial bread, meaning it won't raise your blood sugar levels as rapidly as conventional white bread.

Healthy Bacteria: Sourdough starter naturally contains millions of prebiotic and probiotic bacteria. While the probiotic bacteria is destroyed in the heating process when baking, the prebiotics remain.

Nutritional Value: While wholegrain breads do contain nutrients and minerals, they also contain phytates which can block their absorption. The fermentation process of sourdough helps break down they phytates making the vitamins and minerals easier for the body to absorb.