A tool used to measure the flexibility of dough. It does so by inflating a thin sheet of dough with air until the dough ruptures. The results from this test indicate the most suitable uses of a flour.
Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome
Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne.
This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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A tool used to measure the flexibility of dough. It does so by inflating a thin sheet of dough with air until the dough ruptures. The results from this test indicate the most suitable uses of a flour.