We only bake real, naturally leavened sourdough here at Cannibal Creek Bakehouse. All of our bread is created the same way it was a century ago, and it takes over a day to create each batch from start to finish. We choose Organic stoneground flour for our bakery. Stone milling is important as it is gentler on the wheat and thus retains more of the nutrients and enzymes that are lost in the modern roller milling process. These nutrients are not just good for us but also for the live cultures present in the sourdough starter, where the beneficial bacteria get a chance to multiply. Out of some 3500 different bacteria in sourdough, Lactic Acid Bacteria are of great interest, as they are known to break down the gluten structure that can cause problems for some people. Up to 90% of the gluten structure can be broken down before the bread even goes into the oven, and although our bread is not gluten free, there are some coeliac customers who can tolerate our bread. It is also much easier to digest even for people with gluten sensitivity (different to coeliac) as much of the “digestion” has been done in the fermentation stage of the bread. And although our bread is made simply with only flour, water, and salt, (with added fruit or seeds etc) it is full of a flavour unknown to supermarket “sourdough” which is burdened with so many other chemical preservatives and so called bread improvers. We are lucky enough to use a 125 year old scotch oven (wood fired) for baking all our bread. This adds its own character to each loaf, which is impossible to mimic by other means. The immense heat stored in the masonry oven bakes our bread much quicker than a gas or electric oven, thereby changing the crust, crumb, and flavour of our loaves.