Two key factors drive the movement: increased supply of local specialty grains to support local and regional mills, and new mills at the retail and wholesale bakery level in efforts to complement — but not replace — existing flour supplies.
“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.
Infants who consumed grains had more fiber and several other nutrients and vitamins in their diet when compared to infants who did not consume grain, according to a study from last year.
Welcome to the wonderful world of bread experimentation, where bakers are pushing the envelope of creative expression with unique flavors of sourdough and whole grain breads.
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