April 15, 2011 
Written by Stacey Taggart, Contributing Writer
My love for sourdough began on our honeymoon when my husband and I explored San Francisco. I have bought it as often as I could since then, enjoying it every single time.
Not too long ago, I learned I could make my own sourdough at home! At [...]
Read the full article → April 8, 2011 
Sourdough is a champion traditional food (don't miss Stacey's post on sourdough next Friday). By slowly fermenting the grain during the souring process, it becomes easily digestible (sometimes even for those with allergies or particular grain sensitivities), it reduces phytates (for better mineral availability and absorption), it even lower the insulin response to consuming the carbohydrates.
Even [...]
Read the full article → 
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