Best baked stuff I've ever tasted delivered at your doorstep.10 out of 10!
Annelise K.
Can't compare to the same bread in the local store...definitely in a different class, very tasty and fresh.
Pat Christo S.
Jen’s Wildflour! Love the name as much as I love the bread!
Ana I.
Sourdough is leavened with wild yeast and lactic acid bacteria that occur naturally in the environment. This traditional fermentation method not only creates the bread’s signature tangy flavor, but also supports gut health by promoting a healthy balance of beneficial bacteria in the digestive system.
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Unlike many commercial breads, sourdough is made with simple, wholesome ingredients—just flour, water, and salt. There are no artificial additives, preservatives, or commercial yeast, making it a clean, natural option for anyone looking to eat less processed food.
Sourdough contains less phytic acid, a compound found in grains that can block the absorption of important minerals like iron, magnesium, and zinc. By reducing phytic acid through fermentation, sourdough makes it easier for your body to access and absorb these essential nutrients.
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Sourdough bread is often easier to digest because the long fermentation process breaks down gluten and starches. This makes it gentler on the stomach and a great option for those with mild gluten sensitivities. The natural bacteria also help pre-digest some of the carbohydrates, reducing bloating and discomfort.
Jen's Wildflour
Home-made Sourdough Bread
What makes Sourdough special?
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Sourdough is more than just a type of bread—it’s a beautiful balance of tradition, science, and patience. What sets it apart from regular bread is how it rises. Instead of using commercial yeast, sourdough relies on wild yeast and lactic acid bacteria that are naturally present in the environment. These are captured in a simple mixture of flour and water called a starter, which ferments over time.
This long, slow fermentation is what gives sourdough its signature tangy flavor, chewy texture, and beautiful crust. It also means the dough has time to break down gluten and develop beneficial acids, making it gentler on digestion for many people.
In essence, sourdough is naturally leavened bread, created through a living culture that’s nurtured by hand. It’s bread at its most elemental—flour, water, and salt—transformed by time and care into something truly special.
Now I bake with joy and intention, sharing the loaves that healed me with others looking for real bread made the real way.
All about Jen's Wildflour Sourdough
Born from the Wildflour
For as long as I can remember, store-bought bread made me feel bloated, uncomfortable, and just… off. In 2017, I began experimenting with sourdough – hours of trial and error, flops and wins – until I mastered my own method using wild flours, ancient grains, and slow fermentation.
Now I bake with joy and intention, sharing the loaves that healed me with others looking for real bread made the real way.
