Using wheat flour made from Mid-Western grown wheat fields, Field to Flour Bakery is committed to providing families with wholesome sourdough bread, muffins, scones and other wonderful baked goodies.
A good loaf of bread can turn dinner into something a little more special!
10% of Profits Donated to Mayo Clinic - Rochester, MN
Who We Are
We are a cottage bakery located in Newton, Iowa - We started with wanting a freshly baked loaf of bread for dinner which turned into sharing extra loaves with friends, family and co-workers. With loads of encouragement, our little bakery has turned into our passion. A passion for providing wholesome, naturally fermented sourdough loaves to the community.
Sourdough contains wild yeast and lactic-acid bacteria that ferment the dough over many hours. That process can:
Improve mineral availability: Fermentation helps break down phytic acid, which can make minerals such as iron, zinc, and magnesium easier for the body to absorb.
Produce a gentler blood-sugar response: Some sourdough breads may cause a lower post-meal glucose rise than comparable breads made without sourdough fermentation. This varies considerably with flour, recipe, and fermentation.
Make bread easier for some people to digest: Long fermentation partially breaks down carbohydrates and proteins in the flour. Some people find traditionally fermented sourdough easier to tolerate.
Use very simple ingredients: A basic artisan sourdough can be just flour, water, salt, and starter, while packaged white breads may contain added sugars, oils, emulsifiers, dough conditioners, or preservatives.
Provide more nutrition when whole grains are used: Whole-wheat or whole-grain sourdough adds more fiber, vitamins, and minerals than sourdough made entirely with refined white flour.