Frequently Asked Questions
Sourdough isn't a flavor or type of bread; it's a process – a traditional fermentation process. It's the original way of making bread. Sourdough fermentation is the process of fermenting dough with a sourdough starter culture – a diverse community of naturally occurring wild yeasts and lactic acid bacteria. This ancient preparation method produces the very qualities in a loaf of bread that we love so much: the voluminous rise, the chewy texture, the delicious flavor, and the infamous tang. On a microscopic level, fermentation also elicits a whole host of biochemical changes that dramatically alter the nutritional profile and digestibility of grains. At Jesha’s, we employ a traditional 24-72 hour sourdough fermentation to create our baking mixes, so you can enjoy the delicious flavor and outstanding benefits of sourdough in a whole new way!
Sprouting and fermentation are both preparation methods that improve both the nutritional value and digestibility of grains, nuts, and seeds. While sprouting increases the bioavailability of vitamins and minerals, and reduces antinutrients to some degree, it does not offer the same level of nutritional benefit or anti-nutrient reduction that fermentation does. Sourdough fermentation is incredibly effective at breaking down gluten proteins, reducing hard to digest starches (FODMAPs), lowering phytic acid, lowering the glycemic index, and activating B vitamins and minerals, like iron, zinc, and magnesium.
We mix stone-ground organic whole grains, water, sea salt, and sourdough culture, and allow the dough to ferment for 24-72 hours. After a long and slow fermentation, we slowly air dry the grains and then pair with simple ingredients to create our sourdough baking mixes.
Amazing for Gut Health
Easy to digest
Breaks down gluten
Lowers the glycemic index
Yes! Sourdough is made with flour, water, salt, and sourdough culture, so it is vegan. Our mixes are also 100% vegan and can be prepared at home any egg alternatives like a flax-egg, chia egg, etc.
While sourdough fermentation breaks down gluten proteins into simple amino acids that our bodies can easily digest, and significantly lowers the total gluten content, it does not remove gluten completely. Sourdough can be a great option for those with gluten sensitivity or intolerance, but it is not an option for those with Celiac Disease.
Yes! Sourdough is low-gluten and can be an amazing option for those with gluten sensitivity or intolerance because the fermentation process breaks down gluten proteins into simple amino acids that our bodies can easily digest. It also removes FODMAPs, which are short chain starches that resist digestion by the enzymes in our gut, and may be a key driver of symptoms for those with gluten sensitivity. Overall sourdough fermentation removes potentially inflammatory compounds in wheat and other grains, making them safe and easy for our bodies to digest.
Yes it is! Sourdough fermentation breaks down gluten proteins through a process called protein hydrolysis. The lactic acid bacteria in sourdough culture degrade gluten proteins into simple amino acids that our bodies can easily absorb.
Sure is. Sourdough fermentation is essentially a long pre-digestion process that breaks down all of the complex and potentially inflammatory compounds in wheat and other grains.
While sourdough starter contains live probiotic cultures, once cooked, sourdough foods do not contain live probiotics. They are rich in other gut-loving benefits though! See our Sourdough 101 page to learn more.
Yes, sourdough, made with whole grains is low glycemic.
Yes, sourdough is Low FODMAP.
In a word: delicious. The best way to describe is that they just taste homemade. Even the pickiest of toddlers love Jesha’s sourdough baking mixes – that’s right, they’re kid-approved!
Our sourdough mixes do not have the classic sour notes you might be used to with sourdough bread!
Yes, you definitely can. Simply add made and cooled pancakes to a large storage container, seal, and freeze. To prevent pancakes from sticking together, you can stack pancakes and separate each layer with parchment paper.
To store in the fridge, just wrap your pancakes in foil or store in an airtight container. Pancakes will stay good in the fridge for up to 7 days.
Yes! Once muffins or bread are thoroughly cooled, store them in a container for 5 - 7 days in the fridge. Muffins and bread freeze well too! Just pop them in a sealed freezer ziplock bag or storage container.
Sure is! All of our baking mixes are made with 100% vegan ingredients. Our standard recipes on the back do call for eggs, but you can easily substitute with your favorite vegan egg alternative. We love flax eggs, but chia eggs, apple sauce, banana, and many others will work great.
No, our mixes are not gluten-free and therefore are not suitable for anyone with Celiac Disease. Sourdough fermentation does degrade gluten-proteins and FODMAPs, so many individuals with Non-Celiac Gluten Sensitivity (aka gluten sensitivity or gluten intolerance), find that they are able to digest sourdough without any issues. Like anything else, please consult your doctor if you have NCGS and are curious about sourdough.
We do not use nuts in any of our products. Our products are not certified nut-free and we do not work with a dedicated nut-free facility, so we can’t guarantee there isn’t any cross contamination.
Until the best by date on the back of the package!
You can find the nutrition facts on the back of every package, or you can check out the product page on our site for ingredients and nutritional information.
Coconut sugar is an unrefined sweetener with a low glycemic index, and it contains vitamins and minerals, including B vitamins, potassium, iron, zinc, and magnesium. It also adds a deliciously warm and toasty sweetness to baked goods and delivers a beautiful caramel color.
We source our grains from Farmer Ground Flour in New York’s Finger Lakes Region. Farmer Ground sources 100% Certified Organic grains from local farms in New York State.
Stone-ground, or stone-milled is how flour has been made for thousands of years (until roller mills were invented prior to the industrial revolution). This ancient practice grinds whole grains on a pair of millstones. Because stone ground flour contains all parts of the whole grains - the bran, germ, and endosperm - it retains the nutrients, fiber, oils, and flavor that are naturally occurring in whole grains.
Ancient and heritage grains are grains that have not been altered by modern plant breeding. Ancient varieties, like spelt, einkorn, and emmer have remained unchanged for thousands of years. While heritage grains like Red Fife wheat were developed a couple hundred years ago. Both ancient and heritage grains are more nutritious than modern grains and are prized for their robust flavor and unique characteristics.
These very old grains occupy an important role in a thriving regional grain system. They have deep, extensive root systems compared to modern grains, which makes them more resilient, hardy crops to grow. Ancient grains require less fertilizer, are better able to withstand periods of extreme weather, and are well suited to poor soil conditions. For diversified farms that rely on organic practices, all of those qualities are super important.
“Regenerative Agriculture” describes farming and grazing practices that, among other benefits, reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity – resulting in both carbon drawdown and improving the water cycle. For grains, this means covercropping, no-till, multi-year crop rotations, and building soil fertility with organic matter.
Our grains are free of harmful chemicals, including pesticides, herbicides (glyphosate), and synthetic fertilizers. These ancient and heritage varieties also have deeper root structures and pull more nutrients from the soil. They produce grain seeds (called berries) with superior nutrition - more vitamins and minerals, protein, and fiber, and few carbohydrates. Ancient grains like spelt also contain a totally different, more soluble form of gluten than conventionally grown wheat. This ancient form of gluten is easier to break down via sourdough fermentation and easier to digest.
Our grains are grown with regenerative, organic practices that build healthy topsoil and produce the most nutrient-rich and flavorful grains possible.
Yes they are!
Sure are! USDA certified organic.
Yes they are! Our grains are grown on USDA certified organic farms.
Yes! Our grains are certified organic and are free of pesticides and herbicides.
Orders + Shipping
We ship orders within 1-2 business days of when they are placed and shipping time varies from 1-6 days depending on the delivery address. Your tracking number will be emailed to you as soon as it’s created, and it can be found going to the order page under your account.
We ship nationwide in the United States!
We’ll always do our best to to make sure you’re happy with your order. If you let us know before your order is packed, we can usually cancel it in time. If your order has already been shipped we will not be able to cancel it.
We currently only ship product to the United States.
As long as your order has not yet been shipped we can adjust your shipping information for you! Just email firstname.lastname@example.org.
Once your order ships, we don’t have much visibility to what’s going on. But if it seems like your package is stuck or something else is wrong, please email us at email@example.com so we can take a look.
Sometimes this happens, and then it arrives later that day or the next day. It’s also possible for orders to be delivered to a neighbor or near by address. If you package has been marked delivered within 24 hours and still has not arrived, please email us at firstname.lastname@example.org to let us know.
We make our baking mixes in New York State! Everything is milled, mixed, fermented, and packed up in the Finger Lakes Region.
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First login to your Jeshas.co account and navigate to 'My Subscriptions.' Find the subscription that you are updating the payment method for, then click 'Edit Payment Method'.