Mother Culture Sourdough

Mother Culture Sourdough was once just a dream by a gluten intolerant Holistic Nutritionist who loved sourdough bread. Mother Culture was more than just a name for a starter, it was an idea, a brand. That brand was simple; an honestly clean, organic, better for you sourdough bread company. Something mothers, fathers, grandparents, and everyone in between would feel good about feeding to their families and friends.

My background in nutrition introduced me to fermentation, a traditional way to prepare grains, along with sprouting and soaking. The fermentation process allows the natural yeast in the starter to “eat” the gluten in the flour, neutralizing the phytic acid. The reduction in phytic acid makes the bread tolerable for some people with gluten sensitivity. And overall is easier for us to digest. As a holistic nutritionist, I love good food, but I also know how properly prepared food can serve our bodies. I love making good quality sourdough products that are not only good for our bodies but are good to our taste buds.

We started off many years ago making just bread but have transitioned into many other bread products; sourdough bagels, sourdough English muffins, sourdough tortillas, sourdough cinnamon rolls, pizza dough and much more!