Hypostyle Hall - Ramesseum image from flickr.com/photos/36113180@N00/4291793848/

In Egypt around 3,500 years ago sourdough started

Sourdough starter image from flickr.com/photos/andersknudsen/6718265335/

Sourdough microbes improve the quality of bread

First Slice image from flickr.com/photos/deano/2176983151/in/photostream/

Making the proteins more digestible

New Komo Grain Mill image from flickr.com/photos/chiotsrun/4791422063/g

Neutralizing the mineral binding phytates in whole grains

My real self against my burning one image from flickr.com/photos/sethrader/4737164356/

Making the magnesium accessible, the whole body benefits

an acrobat image from flickr.com/photos/7amanito/2934842724/

Get the B vitamins and keep the energy up

Hips don't lie image from flickr.com/photos/chaparral/2405643547/

Feed the carbs
to the microbes
not your body

The V loaf image from flickr.com/photos/victoriachan/6016833759/

The rise of Human Civil- ization

Sourdough Loavs From Muddy Fork Farm & Bakery image from flickr.com/photos/wfiupublicradio/7049581387/sizes/o/in/photostream/

"...And this is a theme that you find all over the world among traditional cultures they fermented, one or another they fermented their grains. Because we now know that grains have many irritants and even toxins in them and this fermentation process turn the grains in something that was truly healthy and life sustaining."
Sally Fallon Morell