8 Medieval Sourdough Secrets That Modern Baking Erased
16K views · Jul 29, 2026 · People & Blogs
Comments · 19
@Retiredcatlady-e5g · 1 month ago
There's a lesson to be learned here - when people think they're IMPROVING food, they probably AREN'T.
9
@serafinmagic1634 · 1 month ago
I think no one would suffer from cieilack if bread was allowed to rise for 1-2 days before baking.
3
@BethBathalon · 3 days ago
They weren't dead if they lost their starter, takes time , but you make more starter. Not the end of the world.
@Flavorarchive-379 · 13 days ago
I'm not sure modern baking "erased" this as much as people willingly traded flavor for speed.
@clifforddowler5765 · 1 month ago
I have just started my own ferment. Amazing, already given my son a portion, my other son is looking for a beech board for mixing.<br>An adventure.
1
@kazuyoyoshida7474 · 1 month ago
精製された小麦粉はリーキガットを引き起こす原因と成る。全粒粉や古い遺伝子の小麦は比較的にリーキガットを起こさない。精製小麦、パン、うどん、ソーメン、お菓子、お好み焼き等白物は全粒粉に成るべく変えよう。
4
@kimjay5487 · 12 days ago
Спасибо большое за информацию
@alandoman-ig4oe · 3 weeks ago
It’s just occurred to me that when I have fried or scrabbled eggs for breakfast I have them on toast. Is this perhaps a hidden memory of the trencher.
@LauraMary-p7s · 1 day ago
🖤
@laurettawalker6512 · 1 day ago
Starter kept in glass jar or bowl.<br><br>Have heard of cowboys and sheephesrders traveling with a lump of starter in a sack of flour.
@susansho · 12 days ago
I'm guessing that when you're in the pilory you don't get bathroom breaks.
@Retiredcatlady-e5g · 1 month ago
Here on Citrusdal farmers grow a combination of oats and rye in one field. It's grain for animals.
2
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