Sourdough baking is nothing short of an adventure! Sourdough has amazing health benefits and is frequently tolerated by those who have issues digesting yeast-leavened bread. It is also great for making pancakes, english muffins, waffles, and even desserts. The possibilities are truly endless.
Allowing your grains time to ferment pre-digests them and makes the nutrients they contain more bioavailable. Expect longer rise times, but more importantly, unlocked nutrients, deeper flavors, and easy digestion! No wheat belly here!
My journey with sourdough began around 4 years ago and I've never looked back. I feed my starter with freshly ground organic wheat (I vary between spelt, kamut, and hard red spring wheat) and it is healthy, active, and bubbly.