Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Patience, compassion & creativity.
Whist our courses are postponed, I am here supporting all our students with knowledge of how make sourdough bread as nourishing as possible. Please use our free recpies, or join the online course.
An organic acid produced by bacteria in the sourdough culture during the fermentation process. The presence of acetic acid helps to gives sourdough its characteristic acidic tang.