Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Hi all, I just joined this group and am so excited to perhaps finally get some answers to a ton of questions I have about native nutrition/weston price ideas. The question I am most curious about concerns sourdough bread. If flours/grains must be soaked to be good for you...then how is sourdough bread okay since most of the flour is not " fermented " but added to the sourdough starter? - Quote Link to comment Share on other sites More sharing options...
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