Why Real Bread?

Humans have eaten bread, in various forms, for over 14,000 years and up until the last century the way bread was made did not change. Flour and Water were the only components of most breads for thousands of years.
Fast forward to today and just a brief glance at the ingredients on the pack of most breads sold in supermarkets and local shops, illustrate the change that has occurred. A standard loaf of sliced white from the supermarket contains over 11 different ingredients! Including Soya, vegetable oils and preservatives. This bread is also quickly produced and often under baked, not allowing time for the gluten and flavour to develop. 
Sourdough and Long Fermented breads, by contrast, take us back to how bread used to be made. Just four ingredients Flour, Water, Salt and most importantly Time. Allowing the dough to ferment over a long period of time produces lactic acid bacteria which helps slow the rate at which glucose enters the blood stream, reducing spikes in insulin levels often associated with modern breads. In addition the lactic acid bacteria also works on the gluten in the dough to improve digestibility, reducing or eliminating the issues sometime associated with consumption of bread products. 
Just as important as the health benefits of switching to long ferment breads, such as sourdough, is the flavour and texture. Modern breads are often boring, flavourless and texture less merely acting as a vessel for other flavours. Long ferment breads by contrast are full of flavour and texture and can be enjoyed on there own or used to upgrade a sandwich to the best it can be.
All in all there is no contest, Real Bread is better for your health and is superior in taste and texture. Make the change to Real Bread today, you wont regret it!