Quote:
Originally Posted by KeptByTheWord
It is hard to know what to believe, but am still reading through Nourishing Traditions by Sally Fallon. I do believe that the fermentation process of sourdough, and other cultured products makes digestion easier on the body.
Does your wife soak wheat until it sprouts? I am in the process of trying that now. I've got whole wheat grains soaking, and when they sprout, I will dry them in a dehydrator, and then grind them with a food mill, and make fresh bread with that sprouted flour.
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That is exactly what my wife does. To the "T".
However, my wife prefers kamut over wheat.
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