Sourdough September - Delicous Is An Important Food Group!

World-Changers, it’s Sourdough September. Sevenly has a brand new graphic on our jumbo tote for all of the bread bakers and lovers out there! 



We will be sharing info and blog posts all month to help - 

  • Share the delicious delights and health benefits of traditional sourdough
  • Encourage more people to learn to bake their OWN traditional sourdough items
  • Celebrate the small, independent bakeries that bake traditional sourdough 
  • Alert people to the issue of sourfaux to help you avoid paying a premium for something that looks and tastes like traditional sourdough but lacks its healthy qualities

If you want to get started right away, read about why traditional sourdough has become such a popular topic and follow the link below to learn to start cultivating your own sourdough starter right away.

In a world filled with innumerable options for organic, whole grain, artisan baked, and seriously fancy bread, why would someone go to the trouble to make their own? Control over ingredients, incredible smell and taste, and satisfaction from producing homemade loaves are just not enough for most of us to make time for bread baking as more than a special occasion activity. But if you are reading this, I could safely guess that you want to eat healthier and feel better.

Long fermented sourdough is the bread that our ancestors depended on as the cornerstone of their daily diet and the “staff of life”. Now in our current culture, bread has been vilified to the degree that we often feel bad for enjoying it. We buy gluten-free substitutes or pass on bread completely thinking that it’s the only choice we have for optimal health. New science (and old sensibility) are revealing that for most, gluten is not the problem. And this goes far beyond bread. In our effort to industrialize food production, we have lost some very important practices that affect our digestion of all grains. This means that much of the gluten-free product at today’s grocery stores are just as indigestible and irritating to your system as the wheat products you were buying them to replace! Let me repeat that. It’s not just gluten making you sick.

Wheat and other grains like brown rice, quinoa, and spelt, plus nuts, seeds, and legumes all contain protective mechanisms that work to ensure that they can still propagate themselves when they are consumed by herbivores with one stomach. The grains are eliminated “pre fertilized” in nature. Gluten, other lectins, enzyme inhibitors, and phytic acid allow the seed to pass through the digestive system without harm. This is good for the plant but bad for our digestion and absorption of nutrients. Luckily, old methods of soaking and fermenting grains break down this protective barrier, making the grains less irritating to our system and much more digestible and nutritious.

A long sourdough fermentation process as described in the following recipes breaks down the carbohydrates and the long stretchy gluten in the dough and greatly reduces phytates in the grain. This process produces a very tasty loaf, but also neutralizes the antinutrients and unlocks vitamins and minerals in the grain. People who have experienced gluten intolerance (not the 2% of the population who have celiac disease) should be able to eat and enjoy this bread without discomfort.

Long fermentation does take a long time though. If you want to incorporate this bread into your daily life, you’ll need to make some new habits. First, you need a starter and that starter needs a little attention to stay alive. Once it’s working well, you just need to feed it once or twice a week. Then you’ll need to create a leaven and let the dough rise overnight. All of this can be done on a weekend with the active work of mixing and kneading only taking a short time and the rising happening while you do other things or overnight. Once you get into the swing of things, it will become second nature and you’ll have healthy, homemade loaves, our staff of life, available whenever you like.

Are you ready to get started? Visit to learn how to grow your own starter with ingredients you probably already have in your pantry.






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