The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Country Bread Baker's picture

Olive Oil

February 10, 2013 - 5:52pm -- Country Bread Baker

I am now baking whole wheat bread in four-loaf batches about two or three times a week as a nutritious food staple. I'm recently, very happily, retired into Social Security poverty.

And I may have recently painted myself into a baking corner.

For digestive reasons, I am changing a decades-old medication. This is causing its’ own digestive maladies.

bread10's picture

Sourdough & digestive health

May 23, 2012 - 2:48am -- bread10



I regularly make Spelt Sourdough bread and have been aware of the basics of how and why sourdough is a beneficial for better absorption and digestive health. However as someone with a compromised digestive system, I would like to have a greater understanding of how the different methods affect the results and make sure my weekly loaf is the most digestible that it can be.

I usually make one spelt loaf a week with the following recipe:

(Total ingredients)

100% White Spet (600g)

60% Water (350g)

2 % Salt


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