April 27, 2012 - 12:10pm
Ethics aside...
So the commercial bakery industry is dominated by one strain of yeast and flour that has been 'bred' to have a very strict set of parameters, despite possible evidence that we as humans are not able to digest it very well. Would a group of sourdough bakers be able to 'breed' a set of yeastie beasties so that once eaten they further exacerbate any of ill effects when the 'commercial' or 'industrial' ingredients are consumed?
And the flipside, could you develop a yeast culture that lives in your gut and counteracts any of the nastiness that drives people away from wheat?