Bread I want you to bet on natural fermentation for conscious consumption – Region of Leiria

tcadmin

It can be called artisanal bread, sourdough or natural fermentation. In all of the options, the basis is the same: a free-standing mother dough to work on its own proofing time and ensure that the gluten, which has been so miserable for the past decade, is made the right way. And it is precisely to make bread known to as many people as possible, which, yes, it can be part of a healthy diet, that Carina Coelho launched the Pão te amo batches in May. “It is the fact that it is a bread made with awareness, in a natural way”, summarizes the goal which is based on organic flour, water, mother dough, “sea salt”, as you like. say, and that’s it.

Get unlimited access to all content on the site and the weekly edition in digital format.

If you are already a subscriber, log in with your account. Login

For you who visit us regularly, we have a special campaign.

Subscribe for

2 years

for only

€ 0.22

/

the week

RLDESC2020 – Use this code in

If you are already a subscriber, log in with your account. Login

https://thetrustedchronicle.com/
Next Post

Three men accused of vehicle theft in Porto de Mós - Leiria region

The warehouse where the cars were dismantled denounced the three men identified by the GNR on Wednesday December 9 for vehicle theft in the town of Serro Ventoso, in the municipality of Porto de Mós. GNR’s army, following a complaint, located a warehouse where several stolen vehicles had already been […]

Subscribe US Now