the Natural process
The natural process involves 3 simple ingredients… Flour, Water and Salt. No preservatives and no additives. The breads are leavened naturally through a Sourdough culture, and the culture provides stability and shelf-life, flavor and aromas.
the sourdough process
The Bread Lounge manages a sourdough starter for leavening its breads. The general process involves starting a culture of microorganisms (mainly yeast and beneficial bacteria that occur naturally in flour and the surrounding environment), cultivating them to increase their quantity, and using them to ferment the dough. The process is very simple, and the method can be traced back thousands of years.
The yeasts within
The sourdough has more time to work on the bran of the grain, breaking it down to make it more digestible for people with non-coeliac gluten sensitivity. The lactic acid bacteria found in the sourdough culture produce beneficial compounds: antioxidants, the cancer-preventive peptide
The lactic acids, under the heat of baking, reduce the availability of starch, therefore producing the lowest glycaemic index
Ancient Sprouted Grains
The Bread Lounge will use the freshest and most flavorful flours from some of the world’s oldest varieties of wheat (i.e., spelt, Kamut™, millet, quinoa, amaranth and teff). We select our grains from local millers specializing in the head cultivation of heritage grains. Ancient and sprouted grains provide enhanced flavor profiles and more variety of healthier breads for our consumers.
Our flours will be stone-ground. We believe the natural granite millstones contribute to the quality, taste and nutritional integrity of whole grain flour. Grain flowing into the stones becomes very thin, flat flakes which integrates all parts of the wheat immediately into the flour, allowing the flour to have more flavor. The cooler temperatures that occur during milling with stones allows important enzyme activity and protein levels to be maintained, retaining the nutritional value of the flour.