Sourdough was used in the old world, but in the 19th century when yeast was commercialised in order to produce quick rise baked goods and mass produce, the natural way was soon forgotten by many. With it came sensitivities often mistaken by wheat issues, when in fact a person could be sensitive to commercial yeast (not to be mistaken for celiac!). To have a good natural quality loaf of bread, all it takes is flour, water and salt. Forget the additives such as colour, vinegar, conditioners, preservatives or others. A natural, sourdough loaf, is better than any commercially enhanced one. It has oven spring, the natural occurrence of natural gases in the first 15 minutes of baking and a phenomenon called Maillard reaction happens, which produces the most desirable quality and flavour of the crust by giving it a beautiful golden-brown colour, and crunch.
The benefit of eating sourdough, is not only to awaken your taste buds, but also to awaken your digestive system. By fermenting bread at a cooler temperature for prolonged hours, it pre-digests starches in grains, making it easier for you to digest. It produces acetic acid which when under the baking heat, reduces the starch availability, lowering blood sugar glycemic responses, as well as inhibiting the growth of mold. Lactobacillales produce lactic acid, which in turn contributes to your well being, intestinal health and effects on immunity.
Love eating bread again. One loaf at a time.
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| Semolina Sourdough |
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