This is more of a nutrition question. Sourdough is thought to be super healthy. I want to give sourdough a try, but all I got handy is regular (bleached) flour and tap water. I know some people boil or "evaporate" tap water on a counter, and that's ok. I know there's a preference for rye or wheat flour, for its minerals and health boons. What I'd like to know is how much of the minerals carry on to the switch to all purpose flour, even after you've had a starter for a while? I know I'm a bit ahead of myself here, but I was wondering. Is it better to seek out wheat/rye, or would the overall benefit be the same? Any insight would be welcome. Thanks ahead of time. Whole grains are always better but not as easy to digest as white flour. The sour dough helps break down the gluten. I think it's best to go ahead and use unbleached while flour even if you are using rye and whole wheat in your bread.

• Reply