White Flour: What’s Really in It and Why You Should Never Eat It
For decades flour has been a main staple in many cultures around the world. Today however flour is being made from wheat that is…
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Organic, Slow & Careful Baking: Why Traditional Fermentation Is the Only Way to Restore Bread’s Health
Before the 1950’s, most bread bakeries ran two shifts of workers. The first shift prepared the dough, leaving it to ferment overnight. The second…
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