Lacto-bacilli sourdough

[Guest guest]

Wondering if anyone has made these sourdough egg noodles from WAP site.

Also, included in the recipe article is a blurb about lacto-bacilli

neutrlizing toxic components of " wheat gluen molecule resopnsible for the

allergic reaction in celiac-sprue suffers " . I've often read references to

this but none seemed credible as they lacked research. Looking forward to

comments. Wish Heidi were still here.

http://www.westonaprice.org/foodfeatures/sourdough_egg_noodles.html

" The digestibility of these dumplings was also a noticeable virtue; they

were very light on the stomach while at the same time satisfying to eat. For

this toothsome aspect we can thank the lactic acid bacteria at work on the

flour from the whey. Not only are anti-nutrients such as phytic acid

neutralized by the acidic long soaking period, but recent research has shown

that the lacto-bacilli present in sourdough cultures effectively neutralize

the toxic components of the wheat gluten molecule responsible for the

allergic reaction in celiac-sprue sufferers.1 Mere soaking with the addition

of acetic acid showed no effect on the gluten molecule. This discovery is

truly exciting for those who are gluten-intolerant, as it may be the door to

food that is traditionally prepared and safe to eat, with the welcome bonus

of being both tasty and extra-nutritious. The lacto-bacteria in a sourdough

culture can be boosted by the addition of whey (in place of water) for

baking bread, and as the liquid component of noodle dough, as we see in this

traditional recipe for pel'meni. And just as with the traditional

Komi-Permyak women, we can make a satisfying ritual from preparing these

nutritious, delicious dumplings. They can be assembled and laid on trays in

the freezer for about an hour, then transferred to freezer containers until

you need them. As they say in Russian Cuisine, we wish you success in your

culinary masterwork!Editor's Note: We look forward to receiving reader

feedback on their success with pel'meni.1. DiCagno, et al. Proteolysis by

Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and

Gliadin Peptides Involved in Human Cereal Intolerance. Applied and

Environmental Microbiology, February, 2002, p. 623-633, Vol. 68, No. 2 "

-Sharon, NH