- Title: 100 RECIPE OF SOURDOUGH COOKBOOK: UP YOUR KITCHEN
- Author: MARY JOHNSON
- Pages: 104
- Publisher (Publication Date): September 7, 2020
- Language: English
- ASIN: B08HNDWNT3
- Download File Format: PDF
Only natural sourdough is used in the contract bakeries of the recognized agricultural associations. This is usually used in-house from organic wholegrain rye flour and water. Soured organic dough can mature much longer than conventional dough, up to 20 hours. That makes the bread tastier and healthier in the end. The bacteria in the dough break down the substance phytin, which occurs naturally in grain and which binds minerals. This makes zinc, magnesium, etc. more readily available to the human body. The health food retailers also offer spelled sourdough and those with quinoa – for gluten-free baking.
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