I’ve been especially interested in finding out how sourdough fits into a healthy diet, and if there are ways to improve the bread I bake so that it supports a more diverse range of gut microbes. One simple way of increasing the dietary value of sourdough is to bake with a variety of grains. Using stoneground wholemeal flour provides plenty of fibre, something that is often lacking in a modern, western-style diet. Adding other grains to your loaves, maybe some rye or spelt feeds different microbes and can help to maintain microbial diversity...
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