An eye-opening account of what's wrong with our modern commercial bread and what it does to us. The answer is to get back to slow, ancient,fermented dough made from truly whole grain flour. Simple wisdom from a hands-on master.
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An eye-opening account of what's wrong with our modern commercial bread and what it does to us. The answer is to get back to slow, ancient,fermented dough made from truly whole grain flour. Simple wisdom from a hands-on master.
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