GM 🧘♀️
Enjoying a slice of sourdough bread from Gran Forno Bakery in Ft Lauderdale.
I've had sourdough from other bakeries.... but so far this is the only bread I can eat in the US without reactions.
The starter is 40 years old. 😳
It's layered with some lingonberry jam from IKEA and paired with a dirty chair, decaf
#plebstr
#coffeechain
#bakestr
Sounds interesting. I wonder what they do differently. I make my own sour dough bread from a starter that’s about 15 years old. I wonder if the flour is the issue for you.
I'm just seeing this note now. 🙄Yes...I definitely have an issue with gluten and avoid eating bread in general...I heard wheat in the US was (all?) genetically modified and had a side effect of creating a much higher gluten content.
Someone fed me this sourdough bread and I didn't have an inflammatory reaction so I'm pretty psyched.... apparently the sourdough fermentation process reduces some of the gluten content making it easier to digest. But this is the first sourdough that I've been able to eat.
I would love to get some imported flour and learn to make sourdough bread. As a first step, I joined a fb group on sourdough bread making ....it's a bit intimidating.
How big of a deal is it to make/keep a starter? Do you have a recipe I can follow? And/or a book that's good for beginners?
GM PV
