Pan Integral de Masa Madre

This Guatemala whole wheat sourdough bread is made from locally milled flour, fermented for 72 hours, and baked in a clay oven, providing a spongy texture and rich flavor.

• The description claims the bread is ideal for energy-rich breakfasts and pairing with soups.
• The description claims the bread uses locally milled flour to preserve fiber and nutrients.
• The description claims the bread undergoes autolysis and slow fermentation to naturally break down gluten.
• The description claims the bread contains no additives or yeast, using only live sourdough, water, and sea salt.
• The description claims the bread is baked in a clay oven, giving it a golden crust and earthy aroma.