Why You Should Peel Potatoes & Avoid Green Ones + Raw Milk Myths | Dr. Bill Schindler, PhD
Culture Apothecary with Alex Clark
00:00
The Sourdough Science
This chapter explores the complexities of sourdough bread and how it differs from commercial bread, emphasizing proper fermentation and the roles of bacteria and yeast. It discusses the potential health benefits of sourdough for those with gluten sensitivities, and highlights the importance of understanding pH levels during the fermentation process. The conversation also touches on the nutritional value of traditional food practices and the significance of connecting with food sources and proper preparation methods to mitigate toxins.
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