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New research into a sourdough suitable for coeliac disease and the history of bread making
A recent clinical study looked at the benefits of using sourdough containing lactobacilli and fungal enzymes to hydrolyse (break down) the protein gluten, found in wheat flour products, into its component amino acids. These baked goods were then able to be eaten by … Continue reading
Community ovens
“There must be an old memory, of bread baked on the hearth with fire, that people can’t seem to let go of, even after half a century or more of sliced bread in plastic bags.” I was therefore over the … Continue reading
Recipe – Gingered Carrots (fermented)
These are a fantastic introduction to fermented vegetables as carrots are a vegetable we know and love so well. This makes a tangy, juicy and versatile condiment which is great with meats, eggs, crackers, salads, dhal and curries. Ingredients … Continue reading
Making Whey from Yoghurt (needed for some ferments)
Whey is often used in fermented condiment recipes. Its role is as a starter culture because it is rich in lactic acid and lactic acid bacteria (or lactobacilli). Some people use it so they can use less salt in their … Continue reading
Water Kefir
Water kefir, also called Tibicos, is made from live granules that are used to ferment carbohydrate-rich liquids such as fruit juices, coconut water, sweetened herbal teas and non-dairy milks. It offers a healthier alternative to commercial fizzy drinks containing many … Continue reading
Posted in Front Page, Uncategorized
Tagged Beneficial bacteria, Fermentation, Recipes, Water kefir
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