By now you know that I am a HUGE fan of traditionally Fermented Foods. I preach about their amazing health benefits, including the beneficial bacteria to balance your intestinal flora and easier digestion. Lactic acid and fermentation, not only helps to preserve food but also increases the nutrients available for our bodies.
For a long time, I have been pretty staunch advocate of the "anti-grain campaign". I still AVOID all processed grain(s). I will only use heirloom, organic and hand milled grains for any recipes that I make just as our primitive ancestors would have done traditionally. Please note, that if you are diagnosed with Celiac, you should consult with a doctor before experimenting with any gluten containing food. When you study historical statistics of the gluten intolerance population explosion,over the past 25-30 years, you will see a correlation to modern grain growers agricultural practices, chemicals used, genetic modifications and poor preparation techniques used to manufacture most grain baking flours and commercial baked goods. I have experimented with true sourdough, in moderation through the years and, I have never experienced any negative side effects---as I did with the modern breads I gave up a gazillion years ago. I enjoy this ancient and primitive food on a regular basis now. I encourage you to get back in the kitchen and bake using the starter culture from Cultures For Health. Your family will LOVE you for it!
Click here for an instructional video of "How to Make Sourdough Bread"
We’re told daily via advertisements, media and health professionals of the probiotic health benefits of Yogurt. This fermented dairy product is popular in the United States, while so many other fermented foods just haven’t caught on. Because of that, if you’re a standard American eater, your taste buds may take some time to adjust to the tang of sourdough. It is just that tang, however, that gives sourdough grain preparation all its nutritional might. Sourdough bread preparation improves nutrition by:
- pre-digesting starches, making the bread more easily digestible
- lowering insulin response/improving glucose tolerance
- protecting Vitamin B1 from the damage of the heat of baking
- breaking down gluten, which may result in a bread that gluten-sensitive people can eat
- activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals and making them more bio available..... such as:
Why Sourdough?Because sourdough leavening works much slower than commercial yeast, the bread dough ends up sitting around longer. The lactic acid creates an ideal pH for phytase activity, which decreases phytates by 62% (compared to 38% in yeast breads). I am convinced that sourdough is THE most nutritious way to prepare grains.
Sourdough rye is the most nutritious of them all, because it has more phytase activity and thus even fewer phytates in the finished product to bind to your minerals. I just love that the traditional phrase “sourdough rye” turns out to be scientifically proven as the healthiest bread. Somehow our ancestors figured out all the good stuff without the benefit of labs!
This week, I am making Kefir Sourdough Buns for Grass Fed Beef Sliders.......I will let you know how it turns out. So, please experiment with the many recipes that are available for sourdough and let us know....share your photo's and experience.
In Health and Happiness,
I’d love to see more of you..... Sign up for my newsletter that will launch in June 2012. You can also follow me on twitter, pinterest and facebook