Posted on 09/12/2016 4:50:23 PM PDT by ameribbean expat
I can’t help but doubt the protein angle as well. Acid does break down proteins and sourdough has more lactic acid than other bread. But it’s protein — namely gluten — that gives bread its basic quality of elasticity which lets it form stretchy bubbles and rise and gives it proper chewiness. If sourdough didn’t still have lots of gluten it basically wouldn’t be bread anymore. But that’s not the case, so it still must have lots of gluten. Now there are gluten-free breads available but they’re either unappealingly crumbly or they have non-gluten protein added.
I guess when it comes to bread I sort of accept it for what it is and just enjoy it as an occasional food like you mentioned.
If only Red Robin delivered. Now I’m hungry!!
You’re killing me over here. Looks so good.
Just got back from a road trip and had one too many fast food bites.
But in a few weeks, a Cheetos Jalapeno Cheddar chicken sandwich might just hit the spot.
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