Sourdough Starter & Microbiomes

The long fermentation process releases nutrients like iron, zinc, magnesium, and even folate (an incredibly important nutrient for pregnant/nursing mamas!) Because of it’s natural process, these minerals are more readily absorbed and usedin our bodies.

The microbiomes are responsible for giving sourdough spongy little (or big ) air pockets. They munch on the sugars in the sourdough starter and emit carbon dioxide which then creates a little bubbles. When a sourdough starter gets bubbly and robust you are witnessing the result of a microscopic phenomenon!