Episode 138: Why Sprouted Flour is Better Than Regular Flour

from Cultured Food Life · host Donna Schwenk

I have found that most people's bodies struggle to digest grains. Yet these same bodies flourish with grains that have been sprouted or are made with a sourdough culture. Check out today's podcast to learn how to make delicious baked goods with sprouted flour. Episode link: https://www.culturedfoodlife.com/podcast/episode-138-why-sprouted-flour-is-better-than-regular-flour/ Check out these links: https://www.youtube.com/watch?v=-s5oYqYjfSo https://www.culturedfoodlife.com/why-sprouted-flour-is-better-than-regular-flour/ https://www.culturedfoodlife.com/gluten-pain-the-best-teacher/ https://www.culturedfoodlife.com/recipe/overnight-sourdough-bread/ https://healthyflour.com/product-category/sprouted-flour/ https://www.culturedfoodlife.com/recipe/sprouted-flour/ https://www.culturedfoodlife.com/sprouted-grains-faqs/ https://www.culturedfoodlife.com/recipe/donnas-sprouted-bread/ https://www.culturedfoodlife.com/recipe/sprouted-strawberry-scones-lemon-kefir-topping/ https://www.culturedfoodlife.com/recipe/chocolate-kefir-zucchini-cake/ https://www.culturedfoodlife.com/recipe/zucchini-pancakes/ https://www.culturedfoodlife.com/recipe/strawberry-lemon-kefir-pie/ https://www.culturedfoodlife.com/recipe/sprouted-graham-crackers/

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This episode is 23 minutes long.

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This episode was published on October 20, 2020.

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