The Transformative Power of Sourdough: Revolutionizing the Bread Industry and Consumer Perceptions 112
- Media
- 22-11-2023 21:01
People with celiac disease or various gluten intolerances may soon have a broader range of food options, thanks to advancements in research and the expanding industrial use of a traditional bread-making process: sourdough. Sourdough is a dough of varying consistency, depending on the initial ratio of flour to water, which undergoes spontaneous fermentation (due to... Citește în continuare →
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