Bread Thread

[Guest guest]

Hi Jules,

Adding to the good things that have already been said.

There are some references on why sourdough. One is Nourishing

Traditions by Sally Fallon, and another is a wonderful video on making

sourdough bread by Meredith McCarty. She also has some excellent

cookbooks you could look over.

What these books and authors say helped explain it for me. One is

that sourdough and yeast are both used to make bread rise. However,

with yeast the fermentation time is cut by 90 percent. Therefore grains

are not given enough time, when yeasted, to ferment and neutralize the

natural acidity of the grain. Therefore your body works harder to

digest and in some cases cannot digest, and you become more acid in the

process. Sourdough is a longer fermentation process and makes the grain

more alkaline in the process. Therefore easier to digest and you remain

more alkaline. This is not to say that breads are the best way to eat

whole grains. But this may help explain the why sourdough question.

As mentioned by others French Meadows brand bread is a good way to go.

Thanks for the question.