18 S. Eastbourne Ave
Tucson, AZ 85716
Hours: Tue-Sat: 9:00 AM - 5:00 or until gone
Barrio Bread is leavened with a sourdough starter (Levain) that contains natural yeasts. This local airborne yeast creates the enzymes needed to predigest the starches and proteins of the grain. The fermentation process creates carbon dioxide, which becomes trapped in tiny pockets of dough, resulting in a natural rising of the bread. Natural leavening works to create the complex structure and flavors of Barrio Bread.
Like all other fermentation processes, the bacteria present in the sourdough starter eat the starch and sugars present in the grain. This results in a lower carbohydrate content of the bread, which is helpful for keeping blood sugar levels regulated. It also increases the vitamin and mineral content of the grain.
The lactic acid in the bread creates a mild tang and predigests the grain for you. The acetic acid produced during the sourdough process helps the bread to store longer and inhibits the growth of molds. You will rarely see mold on Barrio Bread, but of course, it won’t be around for too long anyway!
The bacteria present in the sourdough culture/levain help to activate phytase, an enzyme that breaks down an anti-nutrient present in grains, beans, and seeds called phytic acid. This acid is known to strip your body of vitamins and minerals and can be hard on your digestion.
Essentially, the levain process creates a healthier and more delicious loaf of bread!