Home > News + views > Sourdough and digestibility
- 24.04.2015
- article
- Cooking and Growing
- Diet and Health
- Lifestyle
- Vanessa Kimbell
No artificial additives
Less flatulence
More nutritious
Reduced gluten
Sourdough may help regulate blood sugar levels
The need to define slow fermented bread
In the end the best advice I can offer to anyone is talk to your baker and ask how long the bread is fermented for – or make your own.
Sourdough Recipe
Equipment:
Ingredients:
Mix (6.00 pm)
Fold (8.30 pm)
Shape (9.30 pm)
Prove
Bake (the following morning)
Storage
This article was originally published in April 2015
Vanessa Kimbell Vanessa is a 3rd generation baker of Italian descent, and qualified as a baker age 18 after spending her childhood helping out in a bakery in the South of France.
