A LITTLE NOTE: Lately I have begun telling people about this blog. Which surprises me. It hasn’t been easy for me. I get self-conscious about my writing, I wonder how people will like it, or if I might be judged. But the last week or so, I have been pushing myself a bit to talk about it. Because I feel like if you have a passion for something and live that passion, then eventually people will catch on; they will ultimately become interested, just because you are. So — for any of you out there who feel similarly, I can honestly say that I totally empathize with you. But at the end of the day, it is your voice and your self that will be heard, and that always yields positive results. So whether it is bread, or art, or medicine, or love, or science, or whatever drives you, I say go for it!
Ok, now that my honesty is on the table, onto the post…
So many of us with a gluten allergy or sensitivity want to know how it is even possible for us to eat fermented sourdough bread. I mean, how can this be?! Well, take a look at this video to find out more information. It certainly helped me understand the science behind it all. What is most interesting is at the end of the day it really isn’t the gluten at all. It is more about the process by which the bread is made, and the longer the yield time, the less gluten and the more healthy bacterias are created.
Nadine keeps her starter at room temperature, whereas I refrigerate mine. It would be interesting to have a bake-off to see which seems more vital and healthy. As she explains in the video, various different bacterias are formed inside or outside the fridge, but that at the end of the day, it doesn’t matter where you store it.
Another section of the video explains phytic acid and how eating a sourdough bread neutralizes these acids and loads the body up with healthy vitamins and minerals. By eating these breads that have been fermenting for a long time, and that haven’t been leavened with baker’s yeast, the body to more readily willing to digest the good stuff.