🌾 Sourdough Benefits & Why We Carefully Choose Every Ingredient

When I started baking sourdough, I was focused on healing my body. But through research and hands-on experience, I discovered a world of benefits that made me fall in love with the process.

🧠 The power of fermentation

Sourdough is slowly fermented (ours for 24 hours) using natural wild yeast and beneficial bacteria. This makes it easier to digest, lowers its glycemic index, and helps your body absorb nutrients better. It’s real food that your gut and taste buds appreciate.

🌾 But ingredients matter too

I knew it wasn’t just about the process — the quality of the flour is just as important. I tested many types of flour, paying attention to taste, performance, and nutrition.

After much research, I chose to work with two incredible producers: Central Milling and Janie’s Mill. Both provide stone-milled, organic flour, which retains more of the grain’s natural nutrients — like fiber, vitamins, and minerals — while also adding rich flavor and aroma to the bread.

🍞 Bread made with intention

When you eat a loaf from Thay Bakery, you’re not just enjoying bread — you’re experiencing the result of care, research, and passion. We use real ingredients, natural fermentation, and take no shortcuts.

✨ Taste the difference real ingredients make

Your body will feel it. Your digestion will thank you. Your mouth will celebrate.