This post is part of my research Doctorate in Nutrition and Digestibility of Bread and as such it only accessible to Research Level Students at the Sourdough School. If you believe you should have access to this post please get in contact with us and we will check you access permissions.
It is about understanding.
The way we approach our sourdough bread and baked goods here at the Sourdough Club 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.
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LOVE BAKE NOURISH