Rye Sourdough – Alive Food
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Open image in slideshow, Rye Sourdough
Alive Food

Rye Sourdough

$88.00

(100% rye flour)

Naturally low in carbs, our rye sourdough will satisfy all your bread lover’s craving without having the guilt. With our perfect 100% rye low carbs low gluten recipe, this loaf gives you the signature texture of sourdough with less carbs but yet fulfilling.


In Alive food, we cultivate our own wild yeast in house as dough starter with unbleached Wheat flour coming from a historical family-owned mill in Barbara, Italy. Which is loved by a lot of Michelin starred restaurants such as 8 1/2 Otto E Mezzo Bombana. Our Sourdough is carefully hand folded by our artisan baker then followed by a long process of fermentation that takes up to 36 hours. Alive sourdough is packed with lactic acids that will bring you lots of health benefits and is always fresh!

 

Extra shipping fee for special area (Include Southern District, Sai Kung, Ma Wan, Discovery Bay, Tai Tam, Clear Water Bay, Cyberport, Shek O, Stanley, Deep Water Bay, Repulse Bay, Hong Kong International Airport, Tung Chung, Hong Kong Disneyland and Islands District)

Original Sourdough

Reduce Inflammation/ Easy to digest / Vitamins, calcium, magnesium, iron, and zinc /Antioxidant /fuller for longer

Multigrain Sourdough

High in Protein/ Rich Minerales / Dietary fiber/ lower carb / lower cholesterol/ prevent diabetes

Rosemary & Garlic Sourdough

Reduce Inflammation/ Easy to digest / Vitamins, calcium, magnesium, iron, and zinc /Antioxidant /fuller for longer

Fig & Walnut Sourdough

Reduce Inflammation/ Easy to digest / Vitamins, calcium, magnesium, iron, and zinc /Antioxidant /fuller for longer

Crunchy on the outside, soft and chewy on the inside

Just like our Alive Kombucha, Alive sourdough bread is fermented by using lactobacillus cultures which is a kind of natural probiotic obtained through the fermentation of flour, water, and natural yeast found in the air, improving our digestive system. Unlike Kombucha, these cultures can’t survive during the baking process, but they leave behind something equally awesome which are lactic and acetic acids! They help not only to create the distinct flavor and texture to our Alive Sourdough, but also to help us digest better and absorb better nutrients by breaking down the levels of phytic acid in bread.

Commercial Bread VS Alive Sourdough?

In Alive food, we prefer things the natural way. We cultivate our own wild yeast in house as dough starter with unbleached flour, which helps us to retain the nutritions as well as to build the signature structure of our Alive sourdough. Our Sourdough is carefully hand folded by our artisan baker then followed by a long process of fermentation that takes up to 48 hours. Versus commercial bread which is done in a large production with machines, uses bleached flour with added chemicals that create the fluffiness and phytic acid that causes digestive discomfort and bloating. Aka Celiac problems.