Frequently Asked Questions

Fermentation is an age-old, natural process in which microorganisms like yeast and bacteria transform carbs like starch into alcohol or acids. The alcohol and acids dissipate during the baking process but not before they’ve had a chance to give our dough it’s distinct flavour, texture and aroma.

Sourdough is a form of slow Natural Fermentation. It is a mixture of water, flour and wild yeast (microorganisms of the envinroment that start to feed from the flour/water mixture). These wild microorganisms convert the starch in dough into alcohols and acids, giving the sourdough bread its distict tangy sour flavour and chewy texture.

No, Sourdough is one of the oldest examples of natural starters, mostly used for making fermented baked goods as an alternative to baker's yeast and chemical leavening. But there are other fermented starters such as poolish, biga and sponge.

A natural, slow fermentation process allows the flavour and texture of the bread to develop more fully, resulting in a more flavourful bread with tangy & sour notes, and a chewier texture. This process also acts as a natural preservative, keeping Stonemill bread soft and fresh for longer.

Besides the flavour & texture benefits, some studies indicate that sourdough bread may be easier to digest than regular commercial yeast breads ¹. It can also increase mineral bioavailability, help lower glycemic index, improve protein digestibility and decrease the content of anti-nutritional factors.²

1 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950244/ 2 https://www.sciencedirect.com/science/article/pii/S0924224420307202 

No, studies show that sourdough can improve gluten digestability as the microorganisms on sourdough pre-digest the gluten during the fermentation process, but it does not result in a gluten-free product.

A GMO ingredient, or genetically modified organism, is a plant or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. This creates combinations of plant genes that do not occur in nature or through traditional crossbreeding methods. There is no scientific consensus on the safety of GMOs and therefore consumers looking for GMO-free products should choose products that are Non-GMO Project Verified, like Stonemill® breads.

The 2010 Dietary Guidelines for Americans recommends at least 48 grams of whole grains and 25 to 38 grams of fiber per day, much of which may come from whole grain products, such as whole grain bread.

Yes. Bread can be kept in the freezer for up to three (3) months, provided it is well wrapped, and frozen before the best before date.

The best place to store your bread is on the counter until the best before date or in the freezer for up to three (3) months. Bread stored in the fridge tends to go stale faster. During hot and humid weather, it is best to keep it in a cool place like a cabinet, since mould can grow quickly in these conditions.