Thursday, April 19, 2007

Sourdough Bread has Antioxidant Properties

I LOVE baking bread and a new study shows that if you let the whole wheat flour rise for more than 48 hours (my favorite peasant bread recipes is a 3 day recipe), the number of antioxidants called phenolic acids doubled. Scientists are guessing that the antioxidant properties are due to the fermentation process.

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