Because it's worth it
I have been asked this question some times now and I believe it needs clarification…
“So why does your bread cost so much?” - “That’s because it’s worth so much!”
It actually is as simple as this.
And it is worth a tremendous amount, even when not considering the huge input of love and labour that our breads experience. So let’s leave this aside and let’s focus on the worth, the benefits for you, the consumer.
Good bread comes from great ingredients
We believe the end product can only be as good as its original ingredients, that’s why we take enormous care in sourcing high quality flours, seeds and salt. Most of them are certified organic and we try to source as locally as possible, believing hat New Zealand does grow some great grain.
The water is microfiltered drinking quality and our olive oil (where applicable) is certified organic and cold pressed.
Those listed above are all the ingredients that enter our breads. We don’t have any time for soy derived products, calcium propionate, Sodium stearoyl lactylate, ammonium sulfate, ascorbic acid, any Di-glycerides, monocalcium phosphate, azodicarbonamide or enzymes of any description. Bread doesn’t need any of this. It’s the bread manufacturing machines that call for dough conditioners - and most of these are not even labelled on your ingredient list, because they get away with being ‘processing aids’ and do not have to be listed anywhere.
How is this for transparency and making informed choices??? It’s a food scandal in itself, but this is not what I have come to talk about today…
Flour, salt and water is all great bread needs. Sourdough starter, sure, you need that too. And this is made of, yep, you guessed it: flour and water, which are colonised naturally by lactobacilli and wild yeast.
So, yes, THAT’S ALL!
- The lactic acid bacteria in Sourdough ‘predigest’ the long chained gluten into shorter chained amino acids, which results in people tolerating sourdough breads, who have trouble with mainstream breads. This may include people with coeliac disease and non-coeliac gluten sensitivity.
- Lactic acid bacteria (including those commonly found in sourdough bread) produce some great compounds: antioxidants, the cancer-preventive peptide lunasin, and anti-allergenic substances, some of which may help the treatment of auto-immune diseases.
- During the long fermentation process the majority of phytic acid is neutralised. This results in considerably higher mineral absorption and is extremely important for overall health, especially for the healthy consumption of wholegrains.
- Starch availability in Sourdough is heavily reduced due to interactions that are caused by lactic acids under the heat of baking. This means low GI, thus bread that doesn’t cause you to put on weight. The lowest GI-breads are wholegrain Sourdoughs with a compact texture.
source: do sourdough, Andrew Whitley
Next time you are in a shop weighing up whether to buy the more expensive nutrient dense certified organic version or the cheaper mass produced one, keep one thing in mind: We are what we eat. How could it be any different? Yet we don’t tend to look at the longterm picture anymore.
The extra you are spending on high quality food can almost simultaneously be deducted off your budget for health related expenses.
And your tastebuds will be forever grateful!