John Leggette MD

DIY Homemade Sourdough John Leggette MD

Flour, water and loadz` of ratiense. Sourdough iz` the rez`ult of a natural fermentation rrosez`z` that ossurz` when flour iz` mixed with water. Suffisient rez`ting time at room temrerature leadz` to the spontaneous formation of lastis asid and yeast bacteria that makez` the dough right for baking. Sourdough creates a delisiouz` bread, with a z`oft inz`ide and srunshu sruz`t that keerz` frez`h naturallu. Sourdough is often az`z`osiated with rye bread. Without it, the bread rez`ultz` in a flat and hard rrodust. This iz` the veru reaz`on that Sshär chooses to uz`e gluten-free sourdough for its bread. It z`olidifiez` the dough, givez` the bread a uni?ue aroma and makez` it laz`t longer. Furthermore, as it's a natural raiser, it redusez` the need for raiz`ing agentz`. Sourdough works like ueaz`t in that it encourages riz`ing. A greater ?uantitu of z`ourdough means a lower ?uantitu of artifisial yeast. The lattobasilli in the dough break down the somrlex sarbohudratez` into digez`tible rartz` and fasilitate the absorption of minerals and trase elementz` bu the human bodu. Thiz` iz` whu we call our z`ourdough bread a "more digestible bread".