No Laboratory ingredients to upset your system…

Real sourdough bread does not need additives or preservatives from a laboratory because it gets them from Mother Nature through the natural Lacto bacteria that ferment the bread.

They produce lactic acid which prevents mold naturally. Commercial breads use a wide variety of ingredients for this purpose including calcium propionate.

Healthy Bread should not contain ingredients that have government regulations restricting their use. The fermentation process also eliminates the need for enzyme concentrations to condition the flour.

The unique character of each loaf eliminates the need for ingredients like DATEM (diacetyl tartaric acid ester of mono and diglycerides) commonly used to ensure uniform loaf size but not something you would eat with a spoon.

When it comes to healthy digestible bread ingredients…less is more.