Why would we be so interested in spreading the good news of our bread (and fresh loaves to go with it!) when many people are going gluten free and the “health experts” are saying that bread is bad for you? Well we say come, taste, and see that our bread is both good tasting and good for you (and perhaps even if you suffer from celiac disease). Let’s begin with Lesson 2!
Because of the delicate oils in wheat germ, it goes rancid about as quickly as unrefrigerated milk.
Maria O’Brien on Livestrong.com
Storing wheat flour with the complete wheat germ is impossible because the oils quickly deteriorate once exposed to the air. To protect the public against the rancidity of flour, Title 21 Volume 2 of the FDA’s code requires all whole wheat flour to be sifted – taking out the majority of the highly beneficial wheat germ. This sifting makes “whole” wheat flour no longer whole. Our True Bread contains the entire wheat germ; it is milled and baked within 24 hours, preventing the rancidity of the germ and giving you true bread with the full nutrition.
Store-bought whole wheat flour is likely to be void of the germ and a part of the bran, in which the nutrients are most concentrated. Also, it is usually treated with the same chemical improvers as white flour, and may have been irradiated. To obtain maximal nutrition from bread, a traditional sourdough bread is best, since the mineral-binding phytates have undergone more breakdown and have freed minerals, so that they may be absorbed.
(from EAP Journal 35)
Our bread’s long fermentation times using a starter creates a bread that even many of those who suffer from celiac disease or wheat sensitivity can enjoy. This is how bread was made for thousands of years up until modern industrialization and commercial yeasts (early 20th century), and we believe it offers the best tasting and most healthful bread out there.
For a detailed study, check out EAP Journal 35, where they have an in-depth writeup on traditional sourdoughs with freshly ground whole grains vs. conventional modern breads. Seriously, it’s an enlightening read.