ARTISANAL SOURDOUGH CRACKERS
At Georgia Sourdough CO we make the healthiest crackers we possibly can for you. We use 100% organic flour and our organic indigenous sourdough starter to leaven & ferment. The result is some delicious snacking without the belly ache. So nice!
At Georgia Sourdough CO we make the healthiest crackers we possibly can for you. We use 100% organic flour and our organic indigenous sourdough starter to leaven & ferment. The result is some delicious snacking without the belly ache. So nice!
TASTE THE DIFFERENCE
We combine natural and organic ingredients with a passion for healthy snacking to create exceptional sourdough crackers. Made fresh without the use of unnecessary stabilizers or preservatives found in the industrial produced crackers Georgia Sourdough Co. crackers are a flavorful reminder that great taste and healthy eating can coexist. They are the perfect companion for cheese ranging from kid friendly cheddar to foodie favorites including dolce delate gorgonzola or taleggio. Experience the unmistakably unique flavor and rustic texture of sourdough with each bite.
We combine natural and organic ingredients with a passion for healthy snacking to create exceptional sourdough crackers. Made fresh without the use of unnecessary stabilizers or preservatives found in the industrial produced crackers Georgia Sourdough Co. crackers are a flavorful reminder that great taste and healthy eating can coexist. They are the perfect companion for cheese ranging from kid friendly cheddar to foodie favorites including dolce delate gorgonzola or taleggio. Experience the unmistakably unique flavor and rustic texture of sourdough with each bite.
WHAT MAKES SOURDOUGH UNIQUE
The Sourdough Process begins with a starter. The much loved starter can live over 100 years and provides all the yeast a leavened product needs. These yeast are alive and prodigious and share their space with some good bacteria called lactobacilli. Together these cohorts create a teeny tiny ecosystem within the starter. When you make any recipe with the starter- and give it time to rest, rise & ferment- and make magic. During this time your gluten is resting- but your cohorts are busy eating the sugars in the starch and tenderizing the tight gluten strands. The results are 1.carbon dioxide that gives you rise 2. a partially digested gluten product that your body can easily digest and assimilate nutrients from 3. that delicious slightly sour sourdough flavor courtesy of lactic acid. Thanks little buddies- for all you do to make our snacks delicious!
The Sourdough Process begins with a starter. The much loved starter can live over 100 years and provides all the yeast a leavened product needs. These yeast are alive and prodigious and share their space with some good bacteria called lactobacilli. Together these cohorts create a teeny tiny ecosystem within the starter. When you make any recipe with the starter- and give it time to rest, rise & ferment- and make magic. During this time your gluten is resting- but your cohorts are busy eating the sugars in the starch and tenderizing the tight gluten strands. The results are 1.carbon dioxide that gives you rise 2. a partially digested gluten product that your body can easily digest and assimilate nutrients from 3. that delicious slightly sour sourdough flavor courtesy of lactic acid. Thanks little buddies- for all you do to make our snacks delicious!
