Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Whist our courses are postponed, I am here & applying all my knowledge on how to support immunity & the gut microbiome though making our bread as targeted & as nourishing as possible. Please use our free recpies, or join the online course.
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.