Nothing beats feeling well.
Perhaps the one driving force behind my work is that nothing beats feeling well.
One of the things I am most often asked about by students who tell me that they can eat sourdough with no ill effects, is why they feel unwell when eating fast fermented Chorleywood processed bread; one possibility is that they might have non-coeliac gluten sensitivity (NCGS)
There are many reasons that people find that sourdough is easier to digest and certainly the transformation of flour during the fermentation process potentially makes sourdough bread more nutritious and nourishing than...
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