Description

Immediate dispatch from Somerset. Book in excellent unread/unused condition. See images. Fantastic book.

About the book >.>.> Bread is older than metal. Archeological evidence traces it back past BC 10000 and there is magic in making it yourself. Sourdough is a symbiotic relationship of wild yeast and lactic acid bacteria to ferment your bread. It is the oldest form of baking. For the past 120 years bread has become a fast dough production commodity and it is fair to say that we lost our way as production became indus- trialized but now there is a movement to reclaim good bread. This is not just a revival nor just a moment of culinary fashion; sourdough has never been more relevant or exciting. Long slow fermentation creates bread with amazing flavour and texture and it gives you a loaf that has extraordinary health properties. Clinical studies have shown that long slow fermented bread made with sourdough lowers the Gl of the bread so your body will assimilate it more slowly which can help regulate blood sugar. (SP)