A measure of a flour’s mineral content. The higher the ash count, the more minerals are present in the flour. This results in a stronger dough, and bread with a higher nutritional value and a better colour.
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 measure of a flour’s mineral content. The higher the ash count, the more minerals are present in the flour. This results in a stronger dough, and bread with a higher nutritional value and a better colour.