Dawn’s Sourdough

About

I started baking sourdough because I wanted healthier options for my family. It’s easier on the gut, has a lower glycemic index, and—best of all—my daughter who’s gluten intolerant can actually enjoy it. Nothing is rushed. Each loaf is mixed by hand with a Danish whisk—never a mixer—allowing the dough to develop naturally. This slow process supports gut health, improves texture, and creates bread that feels as good as it tastes. Mixing dough by hand with a Danish whisk creates less oxidation than a mixer. Less oxidation helps preserve nutrients, supports healthy fermentation, and allows beneficial bacteria and wild yeast to do their work. The result is bread with better texture, deeper flavor, and a loaf that’s easier for many people to digest.