Whole Ragi (Finger Millet) is soaked overnight and cooked into a porridge. This nutritious porridge gets folded into the dough, not only giving it a beautiful speckly look but also a tender slippery crumb that remains moist for days.
About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates into easier digestion even for those who are sensitive to gluten. The slow process (15 hours) not only produces more flavour (and a slight tang), it also translates into a bread that is full of naturally occurring nutrients.
Good to know: finger millet is an excellent source of natural calcium & natural iron.