Some cosmetic changes in preparation for larger site changes in the works.


I just ordered some of his others. I loved his humor and his curiosity--not at all preachy.

Veteran Member
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Joined: Dec 14, 2005


Posted to Thread #29439 at 4:54 pm on Feb 17, 2017

He must have revised his approach to Gluten because this one has a whole section on making bread. But it is long-fermented sourdough bread with stone-milled grain. I tried it last weekend and it was pretty good--I need to work on the consistency. There is some evidence that it is not gluten per se that people are sensitive to, but modern wheat and commercial yeast, and the fast-track approach to modern bread making that doesn't allow for fermentation.

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