Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Applying scientific breakthroughs that are changing the way we understand bread, the gut & health as a whole.“Vanessa's approach to baking nourishes both the gut and the mind." Dr Michael Mosley
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A leaven made using water, flour and a small amount of commercial yeast. The consistency is the same as normal dough. The mixture is allowed to ferment for 24 hours then added to freshly made dough with, if necessary, more yeast.