Sourdough isn't a flavor, it's a method for baking better bread. With just three simple ingredients, a sourdough starter, and a slower fermentation process, you can fix many of the problems that come from the modern bread industry. You can even neutralize the negative aspects of wheat like gluten, phytates, and lectins, by switching to sourdough bread.
Take an inside look at Proof Bread, a garage micro-bakery, and discover all the wonderful benefits of real sourdough.
Up Next in Season 1
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Grow Food Anywhere
The science of aeroponics opens the door for people everywhere to take control of their food supply and grow their own fresh fruits, vegetables, and herbs at home.
Vertical farming with Tower Gardens has been around for years but many people still tend to think of farming as needing organic soil...
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Turn Garbage Into Food
Between 30 to 40 percent of the United States’ food supply is wasted. Vermicomposting keeps that garbage out of the landfill and turns it back into food.
You probably end up throwing away a lot of food after some meals. It’s okay, most of us wish we were better about food waste but it often seem...
