Energize your fall mornings & afternoon snacks
For an easy, nourishing breakfast or snack that’s convenient at home or on-the-go. Our Pumpkin Muffin & Bread mix is subtly sweetened with coconut sugar & crafted with just a few simple ingredients.
- Fermented Organic Stone-Ground Whole Wheat Flour
- Fermented Organic Stone-Ground Whole Grain Spelt Flour
- Organic Coconut Sugar
- Organic Pumpkin
- Sourdough Culture
- Organic Spices (Cinnamon, Ginger, Cloves, Nutmeg)
- Baking Soda
- Sea Salt
Let’s talk the benefits of sourdough
Sourdough is an ancient fermentation practice that uses a bubbly, live probiotic culture – filled with billions of wild yeasts and lactic acid bacteria – to transform grains from seed to superfood.
Just like kimchi, yogurt, and kombucha, sourdough is a traditional fermented food that’s been around for over 6,000 years. A long and slow fermentation with sourdough culture – we’re talking 24-72 hours – degrades gluten proteins, breaks down complex starches (goodbye FODMAPs), makes grains easy to digest, and supports a healthy gut microbiome.
Sourdough fermentation is an essential process that enables our bodies to access the full nutritional value of whole grains. All grains contain a naturally occurring chemical called phytic acid, which binds to vitamins and minerals and prevents nutrient absorption. The microbes in sourdough culture break down phytic acid and significantly increase the bioavailability of B vitamins and minerals like iron, zinc, and magnesium.
Prebiotic fiber is naturally occurring in whole grains, and sourdough fermentation produces more of it! Prebiotics are a type of indigestible fiber that are an important food source for beneficial gut bacteria and help promote a healthy and diverse microbiome. In particular, lactic acid bacteria produce Beta Glucans, a well-known insoluble fiber with prebiotic properties associated with a myriad of health benefits.
Sourdough fermentation creates lactic acid, which is a powerful antioxidant with numerous health benefits – and lactic acid increases the bioavailability of polyphenols, like phenolic acids and flavonoids, which are naturally occurring antioxidants found in whole grains.
Sourdough is low FODMAP! (FODMAPs are fermentable oligo-, di-, monosaccharides and polyols, aka short chain carbohydrates that resist digestion by the enzymes in our gut.) Unfermented wheat, rye, spelt, and einkorn all contain high levels of fructans, a specific type of FODMAP. But, a long and slow fermentation process removes fructans and transforms these grains into a low FODMAP food.
Some experts believe that it’s the fructans in wheat, not the gluten, causing digestive issues for the majority of people with gluten sensitivity/intolerance. This explains why people who have a hard time digesting unfermented grains (who doesn’t?) are able to easily digest fermented wheat, spelt, rye, einkorn, etc.
During fermentation, beneficial bacteria break down gluten proteins into simple amino acids that our bodies can easily absorb, making sourdough low in gluten. This is why people with gluten-sensitivity or gluten intolerance find that they do well with slow fermented wheat.
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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