https://www.sourdough.co.uk/glossary/retarding/ The Art and Science of Healthy Bread Sat, 29 May 2021 08:49:16 +0000 hourly 1 https://wordpress.org/?v=7.0 https://www.sourdough.co.uk/glossary/retarding/#comment-508037 Sat, 29 May 2021 08:49:16 +0000 https://www.sourdough.co.uk/glossary/retarding/#comment-508037 […] We know from experience that you can really put people off if you insist on 100% wholegrain from the outset of learning to bake sourdough to nourish the gut microbiome. Over many years of teaching we have discovered that a gradual change is the most successful way to get people take that step into both sourdough fermentation and incorporating wholegrain. It gives everyone time to learn and adjust to appreciate the flavours and texture of wholegrain, and for your body to get used to wholegrain a little bit at a time. Our hope is that people will keep on increasing the percentage of wholegrain in their baking and the sourness of their sourdough. In terms of sourness, we suggest people start with an ambient bake, which is sweeter and less sour, and then move on to retarded bakes. […]

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