In this version of our Sourdough loaf, we fold in toasted oatmeal porridge and a dribble of jaggery syrup / kakvi to create a crumb that is almost custardy. Terrific toasted on a hot pan with a pat of butter / olive oil.
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. A complete win-win!