What Is Diastatic Malt Flour?

I’ve been having a lot of fun experimenting with new ingredients this week; not only have I recently discovered a wonderful local Irish wholemeal flour, but I received a surprise package from BakeryBits in the mail.
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Phytic Acid- The Antinutrient In Your Bread

When it comes to choosing our breads and breakfast cereals, I think it’s fair to say we all know we should be eating more wholemeal/wholegrain products. There are several very good reasons for this- wholemeal flour, which includes more of the outer parts of the grain, is a good source of dietary fibre for one, and the great majority of us in the western world do not eat enough fibre to maintain healthy gut function. These parts of the grain also contain far higher levels of vitamins and minerals than the soft endosperm which goes into making white flour. In fact, almost 90% of some key nutrients are lost in the extraction process, making white flour a food with poor nutritional value. For this reason, flour millers are legally required to supplement these flours with B vitamins once the extraction process is complete in order to prevent widespread nutrient deficiencies. This seems a convoluted way of producing a nutritious¬†product doesn’t it- removing naturally occurring nutrients to later replace them with industrially-produced imitations. So we’re agreed- wholemeal all the way, right? Continue reading

Easy Sourdough Pizzas With No-Cook Tomato Sauce

I would imagine that pizza ranks highly on most peoples’ list of favourite foods, it certainly does in our house, and Saturday is generally pizza night in Chez Nous. It’s always a hit with our little people, particularly when they get to choose and arrange their own toppings. Homemade bases are always so much better than store-bought, but if you have your sourdough starter up and running you can take this to a whole new level Continue reading