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Frequently Asked Questions
Is your flour fortified?
Absolutely not.
(And for context, most modern flour is. You’ll know if you read an ingredient label and see: “Enriched Flour” or a list like: wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid.)
Modern flour is processed so aggressively that it strips away many of the naturally occurring vitamins and minerals. Then companies try to “fix” this by adding synthetic nutrients back in.
But it’s unrealistic to think we can recreate nature’s design with isolated additives that lack the same bioavailability or synergy.
Here’s what enrichment typically includes:
⦁ Metallic Iron Particles: Conventional enriched flour often contains reduced iron—essentially tiny metal filings. These can contribute to iron overload and oxidative stress in susceptible individuals.
⦁ Synthetic B Vitamins: Instead of the complex, naturally occurring B vitamins found in whole foods, enriched flours use synthetic forms like folic acid. Folic acid must be converted in the body to its active form (tetrahydrofolate). Not everyone performs this conversion efficiently, leaving unmetabolized folic acid circulating in the bloodstream: something that may disrupt natural folate pathways and overall B vitamin metabolism.
At Nourish Food Club, our Non-Fortified Flour keeps its natural nutrient profile intact: free from synthetic additives, industrial iron, and artificial “enrichment.”
We honor the integrity of real food so you get flour as nature intended: rich in genuine vitamins, minerals, and incredible flavor.
Has your bread been tested for heavy metals?
Yes! Lab tests confirm no Arsenic, Cadmium, Mercury or Lead in our heritage wheat sourdough bread.
Heavy metals… in bread?
Most people never even think about it.
But commercially grown grains can accumulate contaminants from synthetic fertilizers, soil, irrigation water, industrial agriculture practices, and heavy manufacturing in large industrial machines. Cadmium in particular is commonly found in grain-based foods due to synthetic phosphate fertilizers and contaminated soils.
- Cadmium is especially common in grain-based foods due to synthetic phosphate fertilizers and soil contamination (r, r, r)
- Florida’s recent bread testing initiative reported detectable heavy metals in several mainstream bread brands. (r)
- Independent testing on some commercial breads (especially seed-based breads) has shown measurable cadmium and lead levels. (r)
- Cassava flour, chips, bread & more tested high for lead. (r)
And beyond heavy metals, most conventional flour on the market (even many sourdough breads) is “enriched” with synthetic nutrients after processing. One of those added nutrients is reduced iron powder: essentially microscopic iron shards used to fortify flour after nutrients are stripped away during refining.
This is exactly why I’m such a stickler about being involved in every step of the process, from seed to loaf.
We don’t just source random flour.
We know who grows the grain.
We know who mills the flour.
We know who bakes the bread.
Our pesticide-free, non-fortified heritage wheat is freshly milled by our miller Dustin, then brought to our sourdough baker Kristin who turns it into the most incredible real sourdough bread.
This is what building an alternative food system looks like: working directly with small regenerative farms/millers/bakers, prioritizing transparent sourcing and intentional ingredients, and bringing real food you can trust back to the table.
What makes Nourish Sourdough different?
We couldn’t find a heritage wheat true authentic sourdough shop, so we made one!
Most sourdough today is made with refined or enriched white flour from modern wheat.
We chose a different path.
We go back to the traditional way of making sourdough, using heritage wheat, fresh milling, and true long fermentation (without commercial yeast).
Here’s what that looks like:
⦁ 🌾 Heritage wheat grown by regenerative farmers we know and trust
⦁ 🪨 Freshly stone-milled weekly for maximum freshness, flavor, and nutrients
⦁ 🍞 Brought just miles to our baker and made into small-batch sourdough
⦁ ⏳ True long fermentation with a sourdough starter (no shortcuts)
⦁ 🚫 No bleaching, no bromate, no synthetic fortification
This is a true seed-to-loaf system.
Most flour used in bakeries sits on shelves for months. Ours is milled fresh, baked fresh, and delivered to you.
The result: real sourdough with better flavor, easier digestion, better ingredients, more vitamins and minerals, and a level of freshness you simply won’t find in stores.
What does “heritage wheat” and “ancient grains” mean?
Wheat is not a single uniform food, different varieties contain different gluten proteins, which can influence how they’re digested.
Modern wheat has been heavily bred for yield, uniformity, and industrial baking. Heritage and ancient grains are different.
They maintain older genetic lineages, have different gluten structures, and offer a more traditional nutritional profile Many people find these grains, especially when slow-fermented, easier to digest relative to modern wheat varieties.
By choosing heritage grains, you’re also supporting:
⦁ Soil health
⦁ Biodiversity
⦁ Regenerative farming practices
⦁ Preservation of heirloom varieties for future generations
What are the nutrition facts for each product?
Yes! Since we control the ingredients and recipes, we have full transparency into the nutrition of each product.
Macronutrient breakdowns (carbs, fats, protein) are available here:
A product I want is sold out, when is it restocked?
Our baker bakes everything fresh, week to week, so you’re getting the freshest sourdough possible. Products are restocked every Friday.
Is the flour you use organic?
No, and that’s intentional. There are many loopholes in the Organic certification system, so we don’t rely on it or spend money on the label. In fact, you can watch me dive deeper into this and why we intentionally avoid the Organic label in my YouTube video, or my recent YouTube live where I discuss the downfalls of organic and organic imports.
Organic farming practices can sometimes be degenerative, using heavy tillage that degrades soil health over time. Our standards go beyond Organic, ensuring full transparency with our group of regenerative row crop farmers.
We never use toxic pesticides, and we have the lab results to prove it. Tested by an independent third-party lab, Safe Food Alliance, our flour is pesticide-free, screened for over 750 pesticides.
Does your flour you use for baking have more nutrients?
Yes since the bran and germ remain in our flour (which is where most of the vitamins, minerals and phytochemicals are located). Many modern flour options (unless it is whole-grain) are heavily refined all-purpose flours. We tested our heritage wheat using LightLabs and compared it to an Organic all-purpose flour, and the nutrient improvements were significant! (Since all-purpose and many modern white flours are heavily refined with the bran and germ removed for shelf stability).
Since the flour contains more nutrients, all of our breads and baked goods will as well.
How long do the products last?
All products ship frozen and can be stored in your freezer for 3–6 months. Our artisan loaf, sandwich loaf, and English muffins can be kept frozen and pulled out slice by slice to toast or reheat as needed. Pizza dough and raw cookie dough should be used within 3 days after thawing. Granola can be stored in the fridge or on the counter and is best enjoyed within 7–10 days after thawing.
What is your sourdough starter fed?
Our starter is fed primarily with our pesticide-free ancient grain rye. Occasionally, Organic wheat flour is used.
Rye is especially rich in nutrients and enzymes, helping maintain a strong, balanced sourdough culture.
Are these products gluten free?
No. These products contain gluten and are not safe for those with celiac disease.
However, true sourdough fermentation helps pre-break down the gluten structure and significantly improve digestibility.
Many people find it easier to tolerate and digest it well, but it is still not gluten-free.
You can dive into the science behind why in this blog post.
What salt do you use?
We chose Redmond Real Salt for its balance of quality, mineral content, and sourcing. It comes from an ancient underground deposit in Utah that has not been exposed to modern ocean contamination, which can introduce microplastics. In fact, research has found salts from this region to have among the lowest levels of microplastics. (ref)
Like all unrefined salts, it naturally contains trace minerals, including very small amounts of naturally occurring heavy metals. A popular website claimed it was high in lead, but those results are very contradictory to other independent lab testing. More info here. Testing shows these levels to be low and within safe ranges. Based on the overall sourcing, composition, and supporting data, it’s a salt we feel confident using in our products.
What are the health benefits of sourdough bread?
But first, what actually is sourdough bread?
Sourdough is the oldest form of leavened bread, dating back over 5,000 years. (Leavened simply means the bread rises because a leavening agent produces gas, creating air pockets that make it light and airy instead of dense.)
Long before commercial yeast packets existed, dough was left out and naturally fermented by wild yeast and beneficial bacteria in the environment. That slow, natural fermentation is what made the bread rise.
Unlike modern bread-making, which often prioritizes speed and shelf life, traditional sourdough relies on time. With just flour, water, and salt, the fermentation process transforms the dough before it’s ever baked. During this slower rise, naturally occurring microbes begin breaking down some of the starches and proteins in the flour. This not only develops deeper flavor and better texture, but can also increase nutrient bioavailability and make the bread easier for many people to digest.
In simple terms, sourdough changes how the flour is processed before you eat it. It alters the structure, the flavor, and how your body handles the bread.
⦁ Easier Protein Digestion: Long fermentation partially breaks down gluten proteins, improving digestibility for many individuals.
⦁ Supports Gut Health: Fermentation modifies fiber structure and generates fermentable compounds that nourish beneficial gut bacteria and support SCFA production.
⦁ Improved Mineral Bioavailability: Activation of phytase reduces phytic acid, increasing absorption of minerals like zinc, magnesium, calcium, and iron.
⦁ Increased Polyphenol Bioaccessibility: Fermentation releases bound antioxidant compounds in whole grains, enhancing their availability.
⦁ Reduced Mycotoxin Levels: Certain sourdough microbes can bind or degrade specific mycotoxins, adding an extra layer of protection.
⦁ Better Blood Sugar Response: Organic acids and structural changes to starch may promote steadier glucose release and fewer dramatic post-meal spikes.
⦁ Structural Modification of Starch: Enzymatic pre-digestion and acidification alter starch behavior, supporting improved tolerance and slower digestion.
⦁ Lower Acrylamide Formation: The acidic fermentation environment can reduce acrylamide formation during baking compared to conventional yeast bread.
You can learn more about the difference between sourdough and modern yeast bread, and the science behind the health benefits in my blog post here.
Why are some sourdough items only available in the Build Your Own Sourdough Box?
Some of our sourdough items are exclusive to the Build Your Own Sourdough Box because they come from a separate bakery and ship from a different location.
Our full lineup of heritage wheat sourdough products is made by our lovely baker Kristin in Kansas. Her bakery is uniquely positioned right next to the fields where the wheat is grown and the mill where the grain is freshly stone milled. This close connection allows us to keep the flour incredibly fresh and produce baked goods that are more nutrient-dense, flavorful, and true to traditional sourdough methods.
Because of this setup, these items ship from our Kansas hub in their own box, while the rest of your order (like cheese, beef, etc.) ships from our Michigan hub.
The Build Your Own Sourdough Box makes it easy to access these products in one place—so you can mix and match your favorites and experience real sourdough, made the right way.
That said, we do have a few sourdough items made locally near our Michigan hub that can still be added to your cart and shipped with the rest of your order—like our artisan loaf (made with organic modern wheat, not heritage wheat) and our heritage wheat cookie dough containers (chocolate chip and gingersnap).
Why is sugar used in some of the items?
Also worth noting, if you prefer: our artisan loaves, sandwich loaf, pizza dough, and Honey Oat granola do not contain any added sugar.
We use real, organic cane sugar, nothing artificial or overly processed. Despite what you may hear, sugar itself isn’t inherently “inflammatory,” especially in the context of a balanced diet made up of real, whole foods. It’s been used for thousands of years as a natural sweetener and has played an important role in baking, contributing to both flavor and texture, for centuries.
Ours is sourced directly from the cane plant and provides a simple, familiar sweetness without the need for additives or substitutes.
Is there soy in your chocolate chips?
No, and that’s intentional (since many baked goods these days use chocolate chips with soy in them). We source chocolate chips made the old-fashioned way, without soy or soy lecithin.
That means simpler ingredients and no unnecessary additives. Because of this, our chocolate is more expensive to source, but for us, it’s worth it.
We prioritize clean, thoughtfully sourced ingredients so you can feel confident in what you’re eating.
How is the flour you use for baking milled?
It is freshly stone-milled weekly for maximal nutrients, flavor and freshness.
Once harvested, grains must be milled to transform them into flour. While modern roller mills dominate industrial flour production, we choose the time-honored method of stone milling to preserve the integrity of the grain.
Stone milling is a traditional, slower grinding process that crushes whole grains between two large natural or engineered stones. Unlike high-speed roller mills, which strip away the bran and germ to create ultra-refined flour, stone milling preserves more of the grain’s natural vitamins, minerals, and polyphenols, delivering a flour that is not only more nutritious but also richer in flavor.
Because stone mills generate less heat, delicate nutrients remain intact, and the resulting flour retains a coarser texture with more depth and character.
Many bakers and home cooks find that stone-milled flour produces superior-tasting sourdough bread and other baked goods with a heartier, more satisfying bite.
At Nourish, we are committed to milling methods that respect both tradition and nutrition, ensuring that our flour delivers the highest quality in both taste and nourishment.
Meet your flour miller, Dustin! And the set up used to stone-mill and bag your flour in 100% cotton bags.
traditional long fermented sourdough
The art of traditional bread-making has largely been replaced by mass production methods that prioritize speed and shelf life, often at the expense of flavor, digestibility, and nutrition. For thousands of years, however, sourdough fermentation was the standard, used to create bread that was both more nutrient-dense and easier to digest. Through the natural activity of wild yeast and lactic acid bacteria, this slow fermentation process transforms the grain at a structural level. Unfortunately, much of what’s labeled “sourdough” at the stores today skips this process entirely, relying on commercial yeast and sourdough 'flavoring' instead of true fermentation.
Our long-fermented sourdough stays true to ancestral, time-honored methods, allowing the dough to fully develop its flavor and nutritional potential. During sourdough fermentation, gluten proteins and complex starches are partially broken down, improving digestibility. Phytic acid is reduced, enhancing mineral absorption, while polyphenols become more bioavailable. At the same time, fermentation produces prebiotic compounds and modifies fiber structure, helping support a healthy gut microbiome.
For many of our customers, this traditionally made sourdough is the only bread they can enjoy without discomfort, offering a more nourishing option that reconnects with the way bread was meant to be made.
Pure, Unadulterated Flour
Walk down any bread and flour aisle and you’ll see “enriched flour” listed as a staple ingredient. While it sounds beneficial, it actually reflects a highly processed system: modern flour is stripped of its natural nutrients through harsh roller milling, then fortified with synthetic, isolated nutrients. This often includes iron filings and synthetic B vitamins like folic acid, which can disrupt the body’s natural nutrient balance.
Many commercial flours are also bromated (treated with potassium bromate to strengthen dough for industrial baking) a compound banned in several countries due to concerns over carcinogenic residues. Commercial flour is also commonly bleached using chemicals such as chlorine gas or benzoyl peroxide to whiten the flour and alter its protein structure. This process not only changes the appearance but further degrades the natural integrity of the grain and exposes us to more chemical residues.
We choose a different approach, returning to grains your ancestors would recognize. Our heritage wheat flour is free from synthetic fortification, bleaching, and bromation. Instead, it is freshly stone-milled using traditional methods that preserve the full nutrient profile of the grain.
Rather than attempting to rebuild what was removed, we keep the grain whole, delivering flour in its most natural, nutrient-dense form.
Regeneratively Grown Heritage Grains
The wheat we eat today is quite different from the heritage varieties our ancestors relied on. Over the last century, wheat has been bred for higher yields, disease resistance, and compatibility with industrial processing, rather than for nutritional value or digestibility. These modern varieties can contain fewer nutrients and altered protein structures, making them harder for many people to digest. At the same time, pesticide use has increased, including the common practice of pre-harvest desiccation, where wheat is sprayed with glyphosate shortly before harvest to accelerate drying. This means pesticide residues can end up in our flour and daily bread, compromising digestive health and impacting your gut microbiome.
At Nourish Food Club, we take a different approach. We use heritage grains grown without pesticides by regenerative farmers, preserving the traditional wheat varieties our ancestors ate. These grains are not only more nutrient-dense, but often easier to digest. Cultivated in harmony with the land, they help restore soil health and biodiversity while producing cleaner, higher-quality flour.
The result is bread that honors the past: offering better flavor, improved digestibility, and greater nutritional value.
