Bread is emblematic as a sustainer of life. Christ chose his words for a reason when he called himself “the Bread of Life.” Many throughout the ages have survived on bread and little else. But today, bread has gained a reputation as an empty food, or even as an enemy to our health. Why is that? Continue reading
I have a bubbling jar of sourdough starter going at all times and use it for absolutely everything – bread, muffins, doughnuts, pizza dough, pancakes, biscuits, you name it. If it contains flour, I make it with sourdough. Why would I do this? What am I even talking about? I’m so glad you asked! A sourdough “starter” is just a mixture of flour and water populated with lactic-acid-producing bacteria – these are the “good” bacteria, or “probiotics” you’ve probably heard about. This is the same genre of bacteria that is used to culture milk into yogurt. There are so many benefits, but to me the biggest are that the bacteria work in the flour to break down gluten and phytates (or phytic acid) – making the end product easier to digest and the nutrients in the flour more bioavailable. There is a bit to dig into here, so if you’re up for it, read on. Otherwise, you can skip down to the instructions for getting started!