My self-imposted posting hiatus is over! And what better to end the dry season with than bread.
Commerical bread is something you definitely want to avoid, as much of it contains stuff we definitely don’t want to eat. While I consider Vani Hari (“The Food Babe”) a powerful force in the real food movement, I don’t necessarily think she backs her claims up with hard evidence. However, her post on commercial bread and why to avoid it sums it up pretty nicely.
Traditionally prepared sourdough is far different than the bread you find on grocery store shelves. It has only three ingredients- flour, water, and salt- and doesn’t contain any commercial yeast. Traditional sourdough rises thanks to a starter- basically, fermented flour and water. The starter is added to flour, water and salt and is left to rise for 12-24 hours, depending on the ambient temperature. This long, slow fermentation helps break down the anti-nutrients (phytates) and gluten compounds (gliadin) that make it easier to digest and lessen what would otherwise be the toxic effects of the flour. Want more details? Click here and here.
Want to get baking? Let’s go!…