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.
Hello,
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
