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.
Made from sprouted barley, which is then dried and ground. Enzymes in diastatic malt convert starch in flour into sugars to feed the yeast, and help to give a better rise and browner crust during baking.