At Stone House Bread, we create community-focused, sustainable bread in addition to delicious loaves. By collaborating with nearby farms in Michigan, we support local agriculture while also reducing waste by giving animals unsold bread. We use a lengthy fermentation process (more than 24 hours) to create our sourdough, which is easy on the stomach and perfect for people with mild gluten sensitivity. Every loaf matters, and if we work together, we can continue to produce not only great bread but also a healthy environment.
Why Sourdough Loaf Bread Works for Sensitive Stomachs
Digestive discomfort is a common issue for those eating standard, commercial bread. Bloating, gas, and heaviness are often associated with how the dough is processed and the limited time it's given to ferment. That's where sourdough loaf bread offers a gentler, more natural alternative.
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