A new bakery in Kelowna is baking its bread, old world style.
New Zealandsa国际传媒檚 Peter van Boekhout has perfected his recipes over the past six years and is passionate about bringing bread back to three ingredients; flour, salt and water.
sa国际传媒淏read has been made with the same three ingredients for thousands of years, and it is only until recently that it was industrialized and that is where flavour and nutrition suffered. So my recipes are all about taking bread back to what it used to be and is better for you,sa国际传媒� van Boekhout said.
Related: A fresh Kelowna business stands out of the bunch
Though the fermented sourdough will not officially be gluten-free, the fermentation process used by the Kiwi will be easy for those with an intolerance to enjoy, but not anyone that suffers from Celiac.
sa国际传媒淧eople that have all kinds of problems with bread and past but when you give them a loaf of 36 hour fermented sourdough bread they are fine, because as a baker, I have given the bread the time it needs to break down the gluten to the point where it could technically be gluten free,sa国际传媒� van Boekhout said.
Related: Successful program marrying arts and business groups in Kelowna comes to an end
The sourdough that will be coming out of Sprout Bread Shopsa国际传媒檚 ovens will contain less than 20 parts per million of gluten, so rejoice, gluten-free bread fans. However not all of the bread will be gluten intollerance friendly.
Sproutsa国际传媒檚 fermented sourdough will be ready for the kitchen table late July at 1295 Cannery Lane.
To report a typo, email:
newstips@kelownacapnews.com.
sydney.morton@kelownacapnews.com
Like us on and follow us on .
