February 28, 2011 - 9:27am
Sourdough health benefits
Hi folks, I've been looking at this site for a while, but this is my first post. I've been reading more and more about the health benefits of sourdough and was wondering if those benefits are negated by the addition of small amounts of commercial yeast if the ferment / proof times remain long. Are the health benefits due to the type of yeast or the length of process?
Thanks much