It is about understanding.
The way we approach our sourdough bread and baked goods here at the School goes beyond creating recipes that are just delicious: we are creating formulas that truly nourish. We do this through our use of wholegrain flour and by making our own blends. This is a unique approach, but what makes it exciting is actually understanding, as bakers, the different elements contained within the bread we are baking, and how each of them works within the body.
A resistant starch
Amylopectin is a resistant starch and is found in grains such as whole wheat, barley and rye. We've focused on amylopectin in this article, but there are actually many fibres found in grain, and the research on their impact on the gut microbiome is unfolding at an amazing speed...
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