Comments on: Translating Research into products https://www.sourdough.co.uk/rethinking-flour-to-tackle-the-some-of-the-most-challenging-issues-we-face/ How to fix your relationship with bread by Dr Vanessa Kimbell Wed, 05 Apr 2023 12:33:24 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Lucy Jennings https://www.sourdough.co.uk/rethinking-flour-to-tackle-the-some-of-the-most-challenging-issues-we-face/#comment-658914 Wed, 05 Apr 2023 12:33:24 +0000 https://www.sourdough.co.uk/?p=37126#comment-658914 In reply to Margaret Dalton.

Hi Margaret apologies for the delay. As long as she definitely doesn’t have celiac disease then she could try any authentic sourdough bread and see how she gets on. It is the fermentation process that makes sourdough bread easier to digest. Perhaps start with a white sourdough and then slowly increase to increasing percentages of wholegrain sourdough. If making sourdough yourself the longer you ferment it for (ie tin loaves) the more easily digestible it is. Hope she gets on really well with it 🙂

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