Does sour dough increase the nutritional value of bread?
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Some seem to think so. I'm starting to wonder myself. If you haven't yet, have a look at this site.
Great web site. Aside from the nutritional value of the flour and water used, by fermenting the dough for extended periods the nutritional value is increase by making the nutrients in the flour more accesible to the body more easily digested. It does make sense as I have a greater feeling of satisfaction after eating my sour dough than I do when eating supermarket bread.
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