The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


smið's picture


I have read that sourdough starter contains an 'antigluten' enzyme in it, but my question is, how much does it really affect the dough's gluten content? 

A short post for my first thread here on The Fresh Loaf,

-Mr. Smith

dabrownman's picture

There is no anti gluten enzyme in SD.  All flour has an enzyme that breaks the protein bonds if the gluten matrix.  it is called protease but if you are gluten intolerant it will not help you in that regard.  

Welcome and happy baking