Beneficial Sourdough Culture
Stickling’s beneficial sourdough cultures create wonderful delicious wholegrain breads. Discovered some 2000 years ago in the Middle East, sourdough cultures metabolize the sugars and starches from the complex carbohydrates of the whole grains. Our bread is allowed to naturally ferment with our own carefully raised and well-aged sourdough cultures. This extended fermentation process together with organic heritage whole grains is essential to crafting a bread that is easier to digest, and has a lower glycemic index; while at the same time, imparting the signature taste, moisture, and wonderful flavour of fresh-baked, true artisan sourdough bread.