Sister three

Tina supports Three Sisters – Wild Meadow Farms behind the scenes, managing the website and social media. She is passionate about supporting local businesses. Tina helps to share Laura’s early-morning bakery moments, permanent taste tester, the story of the three sisters, and the handcrafted sourdough and pastries with a growing community—keeping the online presence warm, consistent, and true to the farm-to-table spirit of the business.

Tina carefully monitors her diet due to food sensitivities, including a sensitivity to high fructose corn syrup.

Many people with IBS appreciate sourdough as a baking base because the long, natural fermentation process breaks down some of the proteins and carbohydrates in flour that can trigger digestive discomfort. The lactic acid bacteria and wild yeast help partially degrade gluten and reduce FODMAPs, making the finished bread often easier to digest than conventional yeasted loaves. Bread from Three Sisters is perfect!

The fermentation of the sourdough creates prebiotic compounds that can gently support gut bacteria, while the lower glycemic impact may help avoid the blood-sugar spikes that sometimes worsen symptoms.

For those who still want the comfort of real bread, a well-made sourdough offers flavor, texture, and a more gut-friendly option without sacrificing the joy of baking and eating. This bread is truely good food for the soul.