Just as you suspected, there are some pretty deep reasons for all this bread-allergy; and some pretty wide reasons for why bread was a delicious food in the past, not our modern filler made of pap – the varieties of wheat used! Do see an excellent article by Vanessa Kimbell about making sourdough. She emphasizes that it is not this or that oven method or fancy recipe that is important, but the choice of flour in particular from what wheat variety it comes. http://www.sourdough.co.uk/how-bread-has-come-full-circle/
Eat less of better quality! Presently we are eating from our garden: banana flower salad with eschallots, tiny tomatoes, ginger, turmeric, macadamia nuts, chillies, lime juice, eight garden herbs – betel pepper leaf, curry leaf, Thai basil, kaffir lime leaf, lemongrass, garlic chives, Vietnamese mint and mint. We need only small amounts with our organic, wholemeal, stone-ground, wood-fired ovened, sourdough bread.

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