Ever felt like your go-to baked treats leave you feeling bloated, sluggish, or not quite satisfied? You’re not alone. With more of us trying to eat better, improve digestion, and pack more nutrients into our everyday meals, whole grain flour, also known as high-fibre flour, is gaining popularity in Singapore and beyond.
Sourdough bread has long been celebrated for its tangy flavour and unique texture, but it also offers impressive health benefits. This guide explores the digestive perks of fermentation, including the breakdown of gluten and enhanced nutrient absorption. Plus, you’ll learn how to create your own sourdough starter with wholegrain flour, transforming your baking into a healthier and more rewarding experience.
