The Gluten Revolution and You
According to a 2013 survey, a third of Americans actively try to avoid gluten. Not that they need...
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Probiotics & Prebiotics: Why You Need Both in Sourdough
The sourdough fermentation process uses friendly bacteria to make the bread rise and break down the gluten, which results in many of the gluten intolerant being able to eat this bread without a negative result. In addition the phytic acid is mitigated so that you can actually absorb the minerals and vitamins from wheat. Then the baked bread “fertilizes” the good bacteria in your gut, provides nutrition to your colon, and leads to a healthy digestive system.
Basically, prebiotics is a type of fiber that feeds the probiotics in your digestive system, releasing more nutrients into your body.
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Sourdough Brioche Rolls
These Sourdough Brioche Rolls are as light and fluffy as any that are made with instant yeast. What’s more, the long ferment allows for better digestion and nutrition
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Phytic Acid: The Antinutrient in Your Wheat That Likes to Moonlight as a Good Guy
Phytic acid binds to minerals and keeps them from being absorbed. If you have an iron, zinc, magnesium, or manganese deficiency, phytic acid might be part of your problem, but long fermentation We use a long-fermentation process breaks down phytic acid and gluten proteins, resulting in a healthy, easier-to-digest, delicious bread that has all the vitamins and minerals naturally found in wheat bioavailable.
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