Many consumers believe they are doing a great thing for their health when they see food that contains Cultured Wheat Flour. Have you ever wondered how this compares to Sourdough? You may be shocked, but it does not compare at all! It is NOT Sourdough!

REAL Sourdough is NOT Made in A Laboratory!

REAL Sourdough is the natural process of fermentation that produces or “grows” natural yeast as the dough is left to rest. Our real sourdough process takes place in our bakery and lasts for about 72 hours. We prefer the warm fermentation as it breaks down the gluten properly and makes it easier to digest for our customers who are sensitive. The cold fermentation process does not break down the gluten, acids, etc the same way and we will not use this method.

How Does This Compare to Cultured Wheat Flour?

When you hear what cultured Wheat Flour is, you will realize why we say, “It does not compare!”

Cultured wheat flour is made in a laboratory! Yes, you heard that right!! Cultured wheat flour is a supposed “clean label preservative” that is made in a laboratory. Flour cannot ferment properly, otherwise you would be making sourdough! Can you make cultured flour at home? The answer is NO!

How Do We Know This Information?

Periodically, we have sales reps stop by to offer their “miracle ingredients” to our family’s bakery! We frequently are pestered with preservative and dough conditioner vendors who try to push their products on us as “not that bad” and “able to be hidden on the label” and “your product would last so much longer”. Our family’s promise to you is that we will NEVER use one of these ingredients in our bakery. There is no such thing as a “clean label preservative”. All ingredients should be completely transparent and the very same ingredients you use in your home kitchen. If it is not in the form that God intended, we do not use it!

We do have the spec sheets for these, but these are confidential and cannot be shared. However, we can say that food should not have a laboratory analysis of four pages to analyze for Biogenic Carbon, pMC, C14, TOC, as well as other analysis of chemistry. REAL Food does not need to be produced in a laboratory. This is why our family refuses to use any of these supposed “natural” ingredients. Chemicals are meant to be made in a laboratory. Food should never be found there. That is our opinion, and the same reason we also will not use “Natural” Flavors either!

Have You Seen This Ingredient In “Sprouted Bread”?

We have! When you take Sprouted Grains and make bread with 100% of that flour, you will truly get the benefits of Sprouted Grains. (And with our sprouted products, you will also have REAL Sourdough!). When you purchase Sprouted Bread that contains Cultured Wheat Flour or added gluten, you are defeating the purpose of the beautiful Sprouting process and adulterating what should be a good product!

So when you see Sprouted Bread that has Cultured Wheat Flour, you ARE NOT purchasing Sprouted Sourdough Bread, you are purchasing Sprouted Bread with a “clean label preservative” and high gluten flour.

Yes, it is not easy to make products that are Sprouted without extra binders, or preservatives, but your health is worth it! Stop purchasing second class products, YOU DESERVE THE BEST!

Thank you for choosing our family’s bakery! We hope you enjoyed this article!
Please contact us with any additional questions!! We look forward to baking for you!
Love, the Brunos

Please note: The information found in this article is our family’s opinion and is not meant to cure, prevent, or treat any health problems or take the place of any information given by your doctor. We are not doctors and do not give health advice.