Sourdough Baker’s Artisan Creation
Sourdough Baker’s Artisan Creation
35-36 oz avg
Sourdough Baker’s Artisan Creation
Sourdough Baker’s Artisan Creation
35-36 oz avg
Sourdough
Heritage Wheat & Ancient Grains
Pesticide-Free
- Freshly stone-milled heritage wheat & ancient grains
- Real sourdough fermentation for better flavor & easier digestion
- Rotating seasonal artisan creation
- No seed oils, preservatives, gums, dyes, or fillers
- Simple, high-quality organic ingredients
- Ships frozen for peak freshness
- Description
- Ingredients
- Standards
- Best Uses
It’s our way of bringing more variety, seasonality, and a little surprise to your Sourdough Box while giving our baker the freedom to express her craft through nourishing, handcrafted baked goods.
Just like every item in our bakery, it’s made the old-fashioned way with freshly stone-milled heritage wheat and ancient grains, authentic sourdough fermentation, and simple, clean, nutrient-dense ingredients. No shortcuts. No seed oils. No preservatives. Just real food, crafted with love.
As the seasons change, so does the bake. Think sourdough zucchini bread made with garden-fresh summer zucchini, cozy pumpkin bread in the fall, apple bread, blueberry muffins bursting with peak-season berries, coffee cake, and other limited-time creations inspired by the harvest.
🌿 Currently Baking: Sourdough Zucchini Bread, made with ripe, garden-grown zucchini harvested at the peak of summer. Wonderfully moist, lightly sweet, and the perfect wholesome treat.
Available as a one-time purchase or add it to your recurring Sourdough Box subscription. Just remember: Kristin’s Artisan Creation changes throughout the year and is only available for a limited time. If there’s a seasonal favorite you love, be sure to enjoy it while it’s here!
Our Favorite Ways to Enjoy:
- Freshly thawed: Soft, moist, and ready to enjoy
- Lightly warmed: A few minutes in the oven or toaster oven makes it taste fresh from the bakery
- With yogurt or cottage cheese: Pair with a protein-rich side for a more balanced, satisfying breakfast or snack
- With coffee, tea, or a cold glass of milk: The perfect cozy afternoon treat
Farming Practices
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The art of traditional bread-making has largely been replaced by mass production methods that prioritize speed and shelf life, often at the expense of flavor, digestibility, and nutrition.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.
