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Interesting Reads, Uncategorized

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

Posted by Judy Cornell on April 20, 2021June 20, 2022

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/

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80% Wheatsome/white (LH)
Fresh Fridays! begin this week. Sourdough Mary and I are doing a pop-up at the mill, 3:30 to 5:30. Fresh bread and fresh stone ground flours. Come on in if you're Choteau, we'd love to see you.
I shared this page from Daniel Leader's "Living Bread" at our baking class. Basically, there is such a compelling case for baking with whole grains for good health. Add to that sourdough leavening, long fermentation, stone milling and sprouted grain flours and, as the author has said here, bread is "a different kind of food."

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