Sourdough
Naturally and locally leavened bread helps restore biodiversity into your food, body, and environment. They are all connected, and no example of this is more delicious than sourdough bread. Every loaf of sourdough is as unique as the environment it was made in and the bakers who made it (Dunn, 2018). On the other hand, bread made with commercial yeast in a controlled environment tends to be less nutritious, less unique and more difficult to digest (Petre, 2021). Tasting sourdough made from starters that live in your community allows you to experience the subtle biology of your home. Supporting local bakers–or even baking your own sourdough–is a way to support your community, your health, and your environment.