The Art of Sourdough Fermentation

Fermented foods, like sourdough bread, have been enhancing flavor and nutrition for centuries. Fermentation uses natural microorganisms to transform ingredients, making them more nutritious and easier to digest. At Little Stream, we rely on long fermentation processes to craft our breads, using only whole foods and organic ingredients. This traditional method breaks down the flour over time, making our bread lighter on the stomach while enhancing its natural flavor and nutrient profile.

Our gluten-free sourdough breads are leavened with a carefully cultivated sourdough culture—a mix of flour and water left to ferment. For gluten-free varieties, this involves using rice flour, millet, or buckwheat to create a ferment that adds a rich, complex flavor to the bread. The culture is incorporated into the dough and allowed to rise for 18 to 20 hours, during which starches and bran are broken down, releasing vital nutrients and minerals. This lengthy fermentation process also lowers the bread's glycemic index, making it a healthier option compared to commercially leavened breads.

Unlike breads made with baker’s yeast, our sourdough is powered by a natural ecosystem of wild organisms, predominantly lactobacteria and wild yeasts. These organisms come from the fresh flour and surrounding air, creating a unique fermentation environment. Baker’s yeast, on the other hand, is a single, highly aggressive organism that can disrupt sourdough cultures and compromise their nutritional benefits. To maintain the purity and authenticity of our sourdough, we do not use baker’s yeast on our premises.

True sourdough bread offers numerous health benefits. The slow fermentation process partially digests the flour, making nutrients more bioavailable and breaking down carbohydrates for easier digestion. This results in bread that is low in FODMAPs, ideal for those with IBS or gluten sensitivities. Additionally, our bread avoids the excessive sourness some associate with sourdough, instead highlighting the natural flavors of the grains we use.

Unfortunately, many commercial "sourdough" breads are not genuine—they are flavored with commercial lactic acids and rely on baker’s yeast for leavening. These imitations lack the beneficial bacteria, enzymes, and digestibility of authentic sourdough. At Little Stream, we are committed to baking only true sourdough bread, ensuring that every loaf delivers the rich flavor, nutrients, and health benefits that come from traditional fermentation.