Several years ago, when some nagging health issues popped up in our family, I started looking more closely at what we were eating—especially bread.

What I discovered surprised me.

Maybe we didn’t need to give up gluten. Maybe we needed to rethink how our bread was made.

That led me back to one of the oldest and most natural ways of making bread: sourdough fermentation. With time, a simple starter and fewer ingredients, the dough is allowed to slowly ferment rather than being rushed from mixing bowl to grocery-store shelf. That long fermentation can change the way the carbohydrates and other components of the grain are broken down, and many people find traditionally fermented sourdough easier to digest.

Armed with that knowledge, I was off to the races!

I learned to make sourdough bread. Then bagels. Then cookies and scones. Before long, I was discovering that just about anything made with flour could become part of the sourdough adventure.

Today, our family still tries to steer clear of heavily processed foods with ingredient lists a mile long. Instead, we keep coming back to something wonderfully simple:

Flour. Water. Salt. Time. Nature.

That philosophy eventually became Creekside Sourdough.

So here’s my challenge to you: for one month, replace your usual baked goods with naturally fermented sourdough whenever you can.

Taste the difference. Feel the difference. You might just wonder why we ever stopped making bread this way.

Creekside Sourdough - Made with time, care and nature.