Mmm mmmm mmmm! Nice warm bread from the oven. Bread has a bad reputation though. All that gluten, all that starch! But, it doesn't have to be that way.
Pictured above is naturally leavened whole wheat bread. A good portion of the gluten protein matrix as well as a significant part of the starch and sugar is broken down by the natural leavening process, leaving a healthy loaf of REAL bread.
Natural leavening yields what we commonly call sourdough. It is begun with a "starter" which, when active, is full of beneficial bacteria which digest the flour and produce a small amount of alcohol and carbon dioxide which results in a rising loaf. This particular loaf was made from Camaldoli (perpetual) starter which is quite mild. The starter is fed every day and used when wanted.
For much more information about the amazing health benefits of REAL bread, check out The Vintage Remedies Guide to Bread by Jessie Hawkins. There are plenty of recipes in her book as well.
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