Stumbling on this site was like hitting 7777s at the slots:
L.A. Sourdough
Although the featured vendor is based in L.A., the same principles could be relevant with any diligent, small bakery that's serious about their sourdough. Most commercial, widely distributed varieties are still a no-no, though.
L.A. Sourdough
Although the featured vendor is based in L.A., the same principles could be relevant with any diligent, small bakery that's serious about their sourdough. Most commercial, widely distributed varieties are still a no-no, though.
There was actually at least one study done in which a naturally fermented starter was used to make sourdough and fed to volunteers with celiac deisease and they had no reaction. When you mentioned sourdough the other day it made sense to me because the natural yeast & bacteria break down wheat flour when allowed to naturally ferment. That doesnt occurr with bread made from a bakers yeast.
ReplyDeleteI would love to read this study! I'm still trying to figure out how sourdough can retain its elasticity if the gluten is broken down....need to do a little more research in this area. Please let me know if you can remember where you read about this, thanks!
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