Reply to post: Re: Gluten sensitivity

Butcher breaks out of own freezer using black pudding

Steve the Cynic Silver badge

Re: Gluten sensitivity

Indeed. The late Mrs Cynic used to make sourdough bread, where all the yeast in it was whatever happened to be floating by ("wild" yeast) and consequently both proving and rising were unusually slow (around a week in total), and it is normal to put a bit of this batch's dough into the mix of the next batch. It tastes sour because of relatively elevated levels of metabolic acids from the yeast.

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