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Bread is one of my passions. I take great care in baking a variety of sourdough breads. To assure that I use the freshest flour possible I buy organic wheat and rye berries and mill it myself.I specialize in making these sourdough breads with my sourdough culture that I have been traveling with for nearly a year. They say the longer you can keep the culture going the more beneficial bacteria it has and also the flavor is enhanced.
Science has proven the health benefits of eating sourdough breads compared to eating breads risen with commercial yeast. Because of the pre-digestion of the starches, the long 24 hour fermentation and soaking of the dough my breads will digest much easier. People who are diabetic or mildly gluten intolerant are able to eat these breads.