Yogurt and other cultured milk products date back to at least 6000 BC, when the first animals were domesticated. In those days, all milk was raw, and the natural enzymes and probiotics would culture the milk into a yogurt-like drink if left out in a warm environment.
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There’s nothing like the taste of freshly baked bread topped with golden butter. I love this bread’s airy texture, crisp crust, and tangy flavor. The probiotic benefits of a fermented food like sourdough is good for the gut and the mind.
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Allison Mädl, NTP
Email:
allison.madl@gmail.com
Phone:
(805) 822-9140
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