This chapter explores the fermentation process of sourdough bread, highlighting its health benefits and enhanced digestibility due to wild yeast and lactic acid bacteria. It also discusses the importance of recognizing authentic sourdough amid prevalence of imitations in supermarkets.
Bread has been a staple of our diet for literally thousands of years.
Around the world, millions of us start the day with a slice of toast, enjoy a sandwich for lunch, or tuck into a burger bun for dinner.
But all bread is not baked equal. Professor Tim Spector and Vanessa Kimbell are here to help you choose the right type for your health.
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*Naturally high in copper which contributes to normal energy yielding metabolism and the normal function of the immune system
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