Changes

* Up until the development of commercial baking yeast in the 1850s, all bread was fermented with naturally occurring yeasts found in the air and on the surface of grains. With modern bread making, we have sacrificed well-being for convenience - leading to a sharp rise in gluten intolerance and digestive disorders, while tooth and bone issues are becoming far too common. A classically prepared sourdough can help alleviate these problems * More digestible than standard bread and more. Through a long fermentation process, nutritious too : The lactic acid buildsbacteria produce an enzyme called phytase, which helps mitigate phytates effectively ‘pre- troublesome elements found in grains, nuts and seeds that block nutrient absorptiondigests’ the phytic acid during the extended fermentation. And research in Applied This partially neutralises the effects of the phytic acid and Environmental Microbiology found that, when wheat makes the bread is thoroughly fermented, gluten content drops easy for us to 12 ppm - a level digest. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. * The acids slow down the rate at which glucose is deemed glutenreleased into the blood-free. To learn more about stream and lower the art of traditional bread baking's glycaemic index (GI), Nourished Kitchen offers an so it doesn't cause undesirable spikes in-depthinsulin. * They also render the gluten in flour more digestible and less likely to cause food intolerance. 

[[Category:Probiotics]]