Sourdough supports a healthy, happy gut.
A healthy gut microbiome plays a vital role in overall wellbeing:
- ⚡ More energy
- 🤍 Improved digestion
- 💪 Strong Immune System
- 🧘 Improved Mental Wellbeing
- ⬇️ Reduced inflammation
Simple Ingredients & Irresistable Flavor
Our mixes are made from flavorful stone-ground whole grains that have been slow fermented with sourdough culture. This 6,000-year-old practice activates essential vitamins and minerals, breaks down gluten, and boosts phytonutrients, transforming grains into a bona fide superfood. After a 24 - 72 hour fermentation, each batch is slowly air-dried and paired with exceptional ingredients to create our sourdough baking mixes - a true fermented food!
OUR UNIQUE PROCESS
From Seed to Superfood
It all begins with organic grains grown in healthy soil + small batch fermentation. We are on a mission to redefine the modern kitchen with sourdough, a wholesome tradition.
They're feeling it
Frequently Asked Questions
Eggs, water or milk, and oil. We like to use coconut oil or avocado oil, but any of your favorite cooking oils will work. Just make sure to melt it first if you’re using a solid oil like coconut oil or butter.
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!
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.
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.
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.
Nope! They should be stored at room temperature until the best by date on the back of the pouch. Keep ‘em in your pantry, cabinet, counter, or wherever you like to keep your pancake mixes.
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