6 ms·
It's the only difference in ingredients. But the difference is a world apart. The best example is rye bread, which won't develop a crumb without sour dough.
by maxnoe 6y ago
It's the only difference in ingredients.
But the difference is a world apart.
The best example is rye bread, which won't develop a crumb without sour dough.
Concerning the fodmaps, it is the usually longer fermentation that reduces those.
- graeme 6y agoNote that rye sourdough is still high fodmap. Found this out early on when I realized it still caused symptoms. True wheat sourdough is hard to find too. Most bakeries put in yeast and label it sourdough.