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SOURDOUGH BREAD (THREAD)
One of my favourite foods, a staple in my diet and humankind’s diets for thousands of years
If you’re going to be eating bread, have sourdough!
Read on for sourdough history, nutritional info and some recipes of how I eat Sourdough Bread....
One of my favourite foods, a staple in my diet and humankind’s diets for thousands of years
If you’re going to be eating bread, have sourdough!
Read on for sourdough history, nutritional info and some recipes of how I eat Sourdough Bread....
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
Sourdough bread has a more sour taste and better inherent qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli
Sourdough bread has a more sour taste and better inherent qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli
This fermentation process is pre-digesting the carbohydrates in the bread and the bacteria produce loads of nutrients while fermenting.
These nutrients will be in the bread.
This is why sourdough is inherently better for you than other 'breads' which don't deserve the name.
These nutrients will be in the bread.
This is why sourdough is inherently better for you than other 'breads' which don't deserve the name.
The sourdough preparation actually IMPROVES the ability of your body to absorb the nutrients provided (bioavailability).
In comparison to regular bread, the Magnesium, Zinc, and Iron are better absorbed by your body from a sourdough bread.
In comparison to regular bread, the Magnesium, Zinc, and Iron are better absorbed by your body from a sourdough bread.
A sinple one. Sourdough dipped in Extra Virgin Olive Oil, sea salt and pepper. A great entree to a meal. D
This is the result of the breakdown of phytate by the sourdough.
Phytate is an 'antinutrient' which reduces the availability of zinc, protein and other nutrients.
So the less phytate there is in your bread, the more nutrients you get
Phytate is an 'antinutrient' which reduces the availability of zinc, protein and other nutrients.
So the less phytate there is in your bread, the more nutrients you get
Sourdough Toast with Honey. A classic.
Ingredients in Proper Sourdough Bread
Flour
Water
Sourdough Culture
Salt
That’s it. NO toxic vegetable oils, no fillers, no preservatives or stuff to make the bread last longer!
Some storebought 'sourdoughs' hide extra ingredients, so check the label!
Go to a legit bakery.
Flour
Water
Sourdough Culture
Salt
That’s it. NO toxic vegetable oils, no fillers, no preservatives or stuff to make the bread last longer!
Some storebought 'sourdoughs' hide extra ingredients, so check the label!
Go to a legit bakery.
Sourdough:
- less gluten than other types of bread
- modifies the structure of the carbohydrate for a better glycemic index
Info to make sourdough https://www.sourdough.co.uk/
- less gluten than other types of bread
- modifies the structure of the carbohydrate for a better glycemic index
Info to make sourdough https://www.sourdough.co.uk/
'Toad in the Hole'
Sourdough with a hole cut out, fried egg, cooked in EVOO, sea salt / pepper
Sourdough with a hole cut out, fried egg, cooked in EVOO, sea salt / pepper
Until the time of the development of commercial yeasts, all leavened bread was made using naturally occurring yeasts – i.e. all bread was sourdough, with it’s slower raise.
Bread is older than metal; even before the bronze age, our ancestors were eating and baking flat breads.
One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland
One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland
Sourdough Toast used as a crunchy complement to a soft meal of scrambled eggs, brie and honey roasted macadamias
The centrality of bread to the Roman diet is shown by Jevenal’s despair that all the population wanted was bread and circuses (panem et circenses).
My standard breakfast.
Eggs, avocado, espresso, sourdough
Eggs, avocado, espresso, sourdough
Overall a great thing to have in the kitchen, tastes delicious with butter, no preparation time other than toasting to quickly add to a meal
making your own is obviously best but finding a quality local baker is also an option (its what I do).
making your own is obviously best but finding a quality local baker is also an option (its what I do).
Subscribe to the Solcast where I talk about healthy delicious foods such as sourdough and much more! http://gumroad.com/l/solcast1
For longer form blog posts, to see my merchandise and to submit questions to the Solcast, head to my website: http://www.solbrah.com
