Slow bread from Barcelona Reykjavik: let it ferment
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Uploader Comments (kirstendirksen)
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I salute these bakers. to bad we don't have them here
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@noclassatall Thanks for the extra info. I definitely think there's a lot of confusion around so much of this. I've been doing stories related to probiotics for the past couple years and while there's definitely some research supporting certain types of bacterial strains in certain foods, there's also a danger of just throwing probiotics into a food and selling it as extra healthy. It's more complex than just taking it as a supplement, but easier for food manufacturers to sell that way I suppose
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What kind of breads do they have to offer in Barcelona and Europe for Celiacs? (those who cannot eat Wheat/Spelt, Rye or Barley?
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I don't know a lot about celiac disease, but I have read a bit that there are some sourdoughs (made with certain lactobacilli) that can be tolerated by Celiacs. The study I read was provided by the American Society for Microbiology and it's called "Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients".
kirstendirksen 1 year ago