[ProtectOurFreedom]

Sourdough is heavily fermented, from the Starter to the Levain (if you use that step) to the actual bread itself. I use a 5-hour fermentation of the Levain (just starter, water and flour) and then a 14-16 hour cold fermentation of the dough. I use mainly strong bread flour or "artisan" bread flour (82%) with 12% stoneground organic whole wheat flour and 5% stoneground dark rye flour.

It's truly amazing what just three basic ingredients (flour, water and salt) can create.

It's very easy to digest. I don't know if it helps prevent IBS, but it sure is good!

Here's today's loaf right out of the oven...

[avenir]

That looks amazing.

[GrannyAnn]

You do know that all the good bacteria (yeast) responsible for fermentation and rising is KILLED in the oven.

Sourdough tastes great but there are no magic properties left after baking.

What makes your bread wonderful is that it doesn’t have chemicals, oils, dough conditioners, preservatives.....It’s real food.