Does Sourdough Offer Hope for the Gluten Intolerant?
...uickly. But even before Pasteur, bakers used the yeast remaining from beer making (also a strain of Saccharomyces cerevisiae) to make doughs rise. Sourdough cultures are not as powerful and predictable, so it’s understandable that commercial bakers would want a more dependable alternative. What is in a sourdough culture? There are many strains of yeast in sourdough cultures, but the main one is Candida milleri. Candida milleri is tolerant of highl...