Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 I read somewhere that sour dough bread is much more easily digested and assimilated by the body vs. commercial bakery bread. I love bread and am loathe (pardon the pun) to give it up. I make my own bread but am still leary of sharing the American widespread wheat sensitivity. So I found some recipes on line for sour dough bread starter and gave it a try. Complete failure. Anyone here have some tips on sour doughs? Your PC, mobile phone, and online services work together like never before. See how Windows® fits your life Quote Link to comment Share on other sites More sharing options...
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