Lonnies Loaves

I bake. A lot. I bake for my family and I often have extra loaves available. I use only wild caught natural yeasts (aka: real sourdough or levain if you're french). In my breads I use a variety of flours including high protein wheat flour as a base.

Sourdough/levain breads are preferable because the process of fermentation of the grains helps to eliminate the phytic acid and other anti-nutrients found in many grains. Because of this it is generally more digestible for people who have a gluten intolerance or grain intolerance.

I am a casual baker and am hoping to list my surplus for sale. I started baking so much because my family feels better on real sourdough bread, it is incredibly delicious, and because there is no traditional levain/sourdough available in Port Alberni.