Sourdough is all the rage. Not just because it's the most interesting way to make delicious bread, but because the evidence is stacking up on its nutritional and digestive benefits. Bread Matters Sourdough Special brought 11 enthusiasts together in late February to explore sourdough from all angles. We used wheat, rye, chickpeas and rice to make various starters and showed how sourdough can work even with sweet breads. Participants got a chance to make one of the new recipes from Andrew Whitley's DO Sourdough book (out on May 1st 2014) – the sourdough ginger and honey bannock. 



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