Sourdough bread is never cheap, as it takes very long and demands specialised skills to make. But once you try it, you will be hooked. It has a chewiness, a flavour and a satisfying depth to it that could not compete with any other bread. And it has a long history. We know that for several thousands of years ago, somewhere – perhaps in Egypt – a baker noticed that flour and water mix was fermenting – and expanding. It smelt a bit funny. But the baker stuck it in the oven nonetheless and experienced for his first time its wonderful aroma. The sourdough was born. Nowadays more and more people are delighted to find they can eat sourdough bread without bloated belly discomfort. In the long slow fermentation that produces sourdough bread, important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. Additionally, in the sourdough process, gluten is broken down and rendered virtually harmless. Hence, there could be nothing better for you and your family than a wonderfully freshly baked artisan sourdough bread from brot.