Why Customers Come Back for More of Abigail's Oven REAL™  Sourdough Bread

Why Customers Come Back for More of Abigail's Oven REAL™ Sourdough Bread

There are many reasons why our customers enjoy Abigail's Oven REAL™  Sourdough Bread. For many, it's our 3 Perfect Ingredients: just flour, water, and salt. 

Our Artisan Bakers Craft (ABC) Flour is certified organic by Utah Department of Agriculture and Food (UDAF).  According to Central Milling in Logan Utah, this flour is a "blend of hard red winter wheat has been designed for artisan bread." It has a protein content of 11.5%, which gives it the attributes of  White Flour. But then at the bakery we freshly mill whole wheat berries from the same source and mix this into the ABC flour for our popular Country Loaf. In fact, freshly milled whole wheat goes into each of the loaves we bake. 
    Spring WaterThe water we use comes from 4 springs in the mountains near town and 2 wells in Spanish Fork, Utah. This mountain water provides the minerals and purity needed to keep robust growth in our sourdough starter and dough.

    We use Kirkland Brand Himalayan Pink Salt, which they say is the "purest salti the world. Himalayan Pink Salt comes from the heart of the Himalayan Mountains. With its hues of pink, read, and white, these vibrant colors are the sign of the salt's rich and varying mineral content." This REAL™  Salt is also key to the flavor profile of each loaf and it's minerals help to control the proofing speed of our sourdough so that it has time to mitigate gluten, develop full flavor, and make our bread much more digestible than most commercial loaves.

    These three simple ingredients are the first part all of our bread recipes, and together they deliver the the REAL flavor people crave. But there are other reason people want our sourdough.

    • Sourdough bread is more digestible than other types of bread. The fermentation process used to make sourdough bread breaks down some of the gluten proteins, making them less likely to trigger an immune response in people with celiac disease or gluten intolerance. The phytases in the flour are also broken down by the lactic acid, making the minerals in the bread more bioavailable.
    • Sourdough bread has a longer shelf life than other types of bread. The fermentation process used to make sourdough bread creates natural preservatives that help to keep the bread fresh for longer. This means that sourdough bread can be stored at room temperature for several days without going stale.
    • Light and airy texture: Sourdough bread is typically lighter and airier than bread made with commercial yeast. This is because the fermentation process breaks down the gluten in the flour, making it easier to digest.
    • Sourdough bread is a good source of prebiotics. Probiotics are live bacteria that are beneficial for gut health. These gut friendly microbes need fiber to thrive.The fermentation process used to make sourdough bread creates a high concentration of prebiotics, which mimics fiber, thus making sourdough bread a healthy choice for people who are looking to improve their gut health.
    • Sourdough bread is a versatile ingredient. Sourdough bread can be enjoyed on its own, or it can be used in a variety of recipes. It can be used to make sandwiches, toast, croutons, and even desserts.
    • Health benefits: Sourdough bread has been shown to have a number of other health benefits, including lowering the glycemic index. Sourdough bread has a lower glycemic index than bread made with commercial yeast. This means that it does not cause blood sugar levels to spike as much.
    Overall, sourdough bread is a delicious and nutritious bread that has a number of health benefits. If you're looking for a healthier and more flavorful alternative to traditional bread, sourdough is a great option.
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