Hoping Earthly will expand to CornerTable one day, but until then, here's Earthly's guide to sourdough bread and some helpful info:
Via Earthly:
If you're a bread lover, you need to check out this recipe!
When you ferment the grains and water as a sourdough starter, it breaks down phytic acid in the wheat, making it more digestible.
Some people with sensitivities to wheat or gluten (not true celiacs, but sensitivity) can eat sourdough bread when they can’t eat regular wheat. The fermentation process also makes key minerals more bio-available.
One of the problems with regular wheat is that it binds with zinc, magnesium, and other minerals in your gut, leaving you deficient.
Sourdough doesn’t have that problem. That’s why it’s so good for you.
Find the link to the recipe in the comments!
https://modernalternativemama.....com/2015/04/17/perfe
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