A resistant starch.
At the Sourdough Club we learn all about Amylopectin, a resistant starch serving as a valuable power source for the plant, and therefore for humans too.
This starch molecule found in our wholegrain bakes is not fully digested in our upper intestinal tract, so it is available to be fed on by our beneficial. probiotic gut bacteria in the colon.
You will learn how this starch, found in the grain, provides nourishment to our gut bacteria and therefore enhances prevention and control of chronic diseases such as colon cancer, diabetes and obesity.
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.
By subscribing to our Sourdough Club you will learn and understand more about Amylopectin and my recipes to help you work towards the health benefits that a wholegrain fermented sourdough bake can provide.
LOVE BAKE NOURISH