... is just another kind of white bread. Instead of using just yeast, it also has a "starter" that ferments a little, giving it a slightly tangy, sour flavor. Personally, I can't stand the stuff, haha. Any good-quality white bread - try to get bakery bread if you can, no preservatives and it's just soooo much tastier! - will do just fine.  The key is to not get anything "whole wheat" or "multigrain", which also has too much insoluble, especially for someone just starting out.
I know you're afraid of attacks right now... I went through the same thing. I'm slowly eating again (all day! even if I have to go somewhere!), and trust me, the attacks do get fewer and things do get easier. Good luck!
Print
Remind Me
Notify Moderator
|
Posts
Sourdough bread...
