The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour as food?

Ho Dough's picture
Ho Dough

Flour as food?

As a former beer maker, my recollection is that prior to making beer, whole grains have to be malted first, to start a conversion of the starch in the grain to fermentable sugars the yeast can convert into CO2, alcohol, etc.

Sour dough seems to bypass the malting process. How does that work?