Martha Levie, Co-Founder and Chief Baker at Abigail’s Oven joined Good Things Utah today to discuss their gourmet sourdough bread. “This bread is REAL™ Sourdough,” Martha explained, “which begins with our ‘3 Perfect Ingredients,’ REAL™ Flour, REAL™ Water, and REAL™ Salt.”

Martha explained that her team is passionate about providing families with high-quality bread. They craft more than 2000 loaves of sourdough, using only whole grain flour, ancient sea salt, and spring water. The 10-hour slow fermentation process enhances the bread’s nutritional value by making the wheat’s vitamins and minerals more readily available for the body to absorb.

Sourdough bread is often easier to digest than commercially produced bread, making it a suitable option for those with gluten sensitivities. The unique flavor and texture of true sourdough bread appeal to all ages.

Abigail’s Oven recognizes the desire of many to connect with their bread beyond simply consuming it. Whether you’re interested in baking your sourdough, learning more about its nutritional benefits, or exploring creative culinary uses, Abigail’s Oven can offer guidance and inspiration at one of their free classes.

To express its gratitude to its valued customers, Abigail’s Oven shares its “7 Killer Sandwich Recipes,” which showcase the versatility of its loaves. These recipes range from a classic pulled pork sandwich to a unique spicy-sweet grilled jalapeño cheddar cheese and an indulgent deep-fried Monte Cristo.

To find Abigail’s Oven bread, use their location map to locate the nearest specialty store. Alternatively, visit their booth at many Farmer’s Markets along the Wasatch Front.

If missed it, Martha visited the Good Things Utah studio at ABC4 to discuss how our bakery started and what makes our real sourdough unique. You can watch the video here.