Dough my Gosh!
freshly homemade sourdoug bread
made with gluten flour
doughmygosh88@gmail.com 443-717-1334
Since I just started this homemade sourdough bread business and the profit margins are low, I regret to inform you that I won’t be able to accept credit cards.
1. Payment
Please make payments through:
- Venmo: [YvonnePoon328](https://venmo.com/u/YvonnePoon328)
- Zelle: 443-717-1334
- Cash
When paying with Venmo or Zelle, please include a message specifying the type and quantity of bread you want to order.
2. Delivery
I can only deliver or you can pick up near postcode in (Glenelg/Dayton) MD21737
Alternatively, orders can be picked up in Reisterstown MD21136
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3. Delivery Time
Bread will be ready 48 hours after order is placed.
Crisp crust and soft inside
A flavor explosion you can't hide
I founded "Dough my Gosh!" with one goal in mind : providing high-quality, carefully developed products for everyone.
My passion for excellence has driven me from the beginning and continues to propel me forward. I know that every product counts, and I strive to make your entire shopping experience as rewarding as possible. Don't settle for anything but the best—try my sourdough bread and see for yourself!
THE BENEFIT OF SOURDOUGH BREAD
Sourdough bread offers several health benefits compared to regular yeasted breads:
1. Easier to digest
Fermentation breaks down hard-to-digest proteins and carbohydrates, aiding digestion, especially for those with sensitivities.
2. Lower gluten content
Fermentation partially reduces gluten, making it easier to tolerate for some with gluten sensitivities (not safe for celiac disease).
3. Prebiotic effect
Sourdough contains oligosaccharides that nourish beneficial gut bacteria, promoting a healthy gut microbiome.
4. Increased nutrient availability
Fermentation boosts nutrients like folate, antioxidants, and minerals (iron, zinc, magnesium).
5. Lower glycemic index
Sourdough has a lower glycemic index, causing slower blood sugar spikes.
6. Extended shelf life
Lactic acid from fermentation acts as a preservative, extending shelf life.
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**While beneficial, sourdough is still a carbohydrate source and should be eaten in moderation as part of a balanced diet.**
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