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FODMAP is an acronym for a certain class of carbohydrates, called fermentable short-chain carbohydrates, which are more difficult for people to digest. (The full acronym stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.).  The primary FODMAP in most bread is fructan, so breads with reduced fructan levels are generally suitable for a low FODMAP diet. Stone […]

Sourdough has become a buzzword in the world of bread, and for a good reason. Real sourdough bread, Stone House Sourdough for example, is made through a natural fermentation process, is known for its rich flavor, easier digestibility, and higher nutritional value. However, not all “sourdough” breads in grocery stores live up to this reputation.

Baker’s yeast is a common ingredient used in bread and other baked goods to help the dough rise. For individuals with a sensitivity to baker’s yeast, consuming these products can lead to a variety of uncomfortable symptoms, such as bloating, fatigue, and digestive discomfort. Unlike allergies, yeast sensitivity may develop over time and manifest in

If you’ve struggled with stomach issues despite going gluten-free, or if you have a diagnosis of irritable bowel syndrome (IBS) but still can’t pinpoint the troublesome foods, you might be dealing with fructan intolerance. Understanding this condition and the role of certain foods, like organic sourdough bread, can make a significant difference in managing your

Have you ever wondered what makes our sourdough bread so special? The secret lies in a fascinating process known as wild fermentation. Unlike conventional bread that uses commercial, highly specialized yeast, our wild-fermented bread relies on naturally occurring bacteria and yeast to work their magic. These cultures are found on the flour, in the air,

At Stone House Bread, we pride ourselves on our long fermented – traditional sourdough bread, which undergoes a meticulous fermentation process lasting over 24 hours. This extended fermentation is essential for achieving the perfect rise and enhancing the bread’s flavor and texture. As sourdough bread gains renewed popularity, many new varieties have emerged in the

When it comes to making mindful choices about our diet, Stone House Bread’s 9 Grain Sourdough emerges as a stellar option. Packed with a wholesome blend of whole wheat flour, barley, rye, oats, flaxseed, buckwheat, millet, and rye flour, organic sourdough bread isn’t just a treat for your taste buds—it’s a nutrition powerhouse that can

Have you ever been disappointed with a loaf of sourdough because of the holes in the crumb?  Actually, you should celebrate to know this is a real wild fermented loaf of bread.  Small holes in sourdough will validate the true sourdough characteristics and they are also a clear indicator that the sourdough has been made

Sourdough bread that is fermented over a longer period, typically around 24 hours or more, is often considered better for digestive health due to several reasons: Pre-digestion of gluten: The long fermentation process breaks down some of the gluten in the flour, making it easier to digest for people with mild gluten sensitivities. This can