Though modern society is brimming with easy access to fast food, suspiciously-labelled…
Before the 1950’s, most bread bakeries ran two shifts of workers. The first shift prepared the dough, leaving it to ferment overnight. The second shift completed the baking. This type of baking is referred to as the Sourdough Baking Method – a long and slow process using a culture which contains lactobacillus bacteria (symbiotic work of Bactrim & Fungous).
Say no to the tyranny of fish fingers, to the monopoly of…
