How to make Sourdough Bread that Everyone can eat.
We run free classes to help people understand what real bread is. We aim to produce the highest nutritional sourdough bread that is made with an extended fermentation period.
This modifies the gluten structure allowing virtually everyone to eat this bread. The author and class tutor is a coeliac and after 25 years can now eat as much (fantastic) real wheat bread as he likes! Somehow all the academic and scientific studies that back this up have escaped attention. We aim to change that.