The history is fascinating! Thanks for sharing that. It’s heartbreaking how many people think they have an illness or food sensitivity when in reality, they just have a sensitivity to highly processed foods 😔 (and don’t we all? Some just notice before others) I have to know, what is porridge sourdoughs?! Is that still a bread or an actual porridge?
I would have to agree with you on that being sensitive to all the additives in processed foods. But don’t connect the dots. Porridge sourdough is when you fold in cooked oats into your sourdough. Apparently it is very good.
It’s actually crazy how the quality of any food, even fresh produce can affect how we digest it. Alongside gluten I’d say dairy also falls under that category. I also suspect that all the fortified flours are not also helping with the sensitivies…
I would agree with dairy as well. It is processed to a point where it doesn’t resemble the raw product and our bodies don’t know how to digest it properly. In nutrition school, I was taught that we lose the enzyme lactase to digest dairy early on in life. And now I realize why. Pasteurization and homogenization killed it off. And how bodies had to do all the work.
Also if we stop consuming dairy we stop producing it, but also if we resume we can start creating it again. There are also some genes that are associated with the production of the lactase enzyme, that's why we see variation in lactose intolerance by country.
I think it's "illegal" in some countries, sound ridiculous saying illegal for milk 😂 I'm actually working on a post about dairy, lactose intolerance, all those "milks" which are basically highly processed liquids with zero to little value...
It's because it has a lot more bacteria in it and naturally occurring enzyme, which actually promote the production of lactase and the breakdown of lactose.
Yes as someone who was diagnosed with gluten intolerance 17y ago I used to avoid sourdough thinking I couldn't eat it until recently! I've found I can tolerate sourdough but not commercially made. It needs to be good quality low protein flour. We have a local french bakery that uses french flour and she makes a buckwheat sourdough which is 👌
Commercially made sourdough is not real naturally leavened bread. The buckwheat sourdough sounds good. I might have to look at trying to make that one. I am experimenting with all the flours.
Thank you. For someone just starting out, what is your the best flour that you use? When we did our class, they suggested to experiment with different flours.
I like to feed my starter with half whole wheat and half dark rye. It seems to really thrive on this. The best quality flour I have found is from Central Milling. I like the Organic Whole Wheat Hi-Pro Fine and the Organic Whole Dark Rye Flour.
I was given a loaf of sourdough during Christmas from my neighbors who split their time between their home next to mine and San Francisco. Of course the sourdough they used was from SF. It was about the best bread I think I’ve ever sunk my teeth into and I lived in the Bay Area for 26 years! Definitely took me back!
What an enjoyable and educational read! As someone who is trying to be healthier myself, I believe that once I am able to do so, I love reading about Sourdough bread and the health benefits! Now, the hunt to find some that's real haha.
Sourdough is also better for those that have IBS as it’s lower in FODMAPs. Basically, the fermentation removes a lot of the fructans (a polymer of fructose molecules), so it is easier to digest. Fructans are very easily fermented by the intestinal bacteria which leads to more IBS symptoms.
another issue is that our soils are so depleted of nutrients due to the overharvesting, was talking to a nutritionist about it and she said that the fruits and veggies we consume now have a lower nutritional value with respect to vitamins and micronutrients due to the soil conditions. so we actually have to eat more of them to get what we need!
The history is fascinating! Thanks for sharing that. It’s heartbreaking how many people think they have an illness or food sensitivity when in reality, they just have a sensitivity to highly processed foods 😔 (and don’t we all? Some just notice before others) I have to know, what is porridge sourdoughs?! Is that still a bread or an actual porridge?
I would have to agree with you on that being sensitive to all the additives in processed foods. But don’t connect the dots. Porridge sourdough is when you fold in cooked oats into your sourdough. Apparently it is very good.
It’s actually crazy how the quality of any food, even fresh produce can affect how we digest it. Alongside gluten I’d say dairy also falls under that category. I also suspect that all the fortified flours are not also helping with the sensitivies…
I would agree with dairy as well. It is processed to a point where it doesn’t resemble the raw product and our bodies don’t know how to digest it properly. In nutrition school, I was taught that we lose the enzyme lactase to digest dairy early on in life. And now I realize why. Pasteurization and homogenization killed it off. And how bodies had to do all the work.
Also if we stop consuming dairy we stop producing it, but also if we resume we can start creating it again. There are also some genes that are associated with the production of the lactase enzyme, that's why we see variation in lactose intolerance by country.
Yes! Dairy made me feel absolutely awful until I switched to raw dairy… no problems anymore 🤷🏽♀️ and we consume a lot of it!
Raw dairy is great. And slowly getting a little easier to find.
I think it's "illegal" in some countries, sound ridiculous saying illegal for milk 😂 I'm actually working on a post about dairy, lactose intolerance, all those "milks" which are basically highly processed liquids with zero to little value...
It's because it has a lot more bacteria in it and naturally occurring enzyme, which actually promote the production of lactase and the breakdown of lactose.
Yes as someone who was diagnosed with gluten intolerance 17y ago I used to avoid sourdough thinking I couldn't eat it until recently! I've found I can tolerate sourdough but not commercially made. It needs to be good quality low protein flour. We have a local french bakery that uses french flour and she makes a buckwheat sourdough which is 👌
Commercially made sourdough is not real naturally leavened bread. The buckwheat sourdough sounds good. I might have to look at trying to make that one. I am experimenting with all the flours.
I'm a sourdough enthusiast. I've had my starter since 2018 and I can attest that the quality of the flour you use is critical. Really great article!
Thank you. For someone just starting out, what is your the best flour that you use? When we did our class, they suggested to experiment with different flours.
I like to feed my starter with half whole wheat and half dark rye. It seems to really thrive on this. The best quality flour I have found is from Central Milling. I like the Organic Whole Wheat Hi-Pro Fine and the Organic Whole Dark Rye Flour.
By the way, great article!
Thank you 😊
I was given a loaf of sourdough during Christmas from my neighbors who split their time between their home next to mine and San Francisco. Of course the sourdough they used was from SF. It was about the best bread I think I’ve ever sunk my teeth into and I lived in the Bay Area for 26 years! Definitely took me back!
Once you get that taste again it is hard to go back to conventional bread.
What an enjoyable and educational read! As someone who is trying to be healthier myself, I believe that once I am able to do so, I love reading about Sourdough bread and the health benefits! Now, the hunt to find some that's real haha.
Thank you Preston. Yes, that is the hard thing in actually finding real sourdough. But it is out there.
Thankfully, I live in an area with an abundance of bakeries and farmer’s markets. I’m bound to find some. And the goal, of course, to make my own!
You did a fantastic job sharing such great information with all of us!
Thank you. I enjoy bringing the information to the people. 😀
So interesting!
Sourdough is also better for those that have IBS as it’s lower in FODMAPs. Basically, the fermentation removes a lot of the fructans (a polymer of fructose molecules), so it is easier to digest. Fructans are very easily fermented by the intestinal bacteria which leads to more IBS symptoms.
Yes I read that too. I think all around it is just a better product. Sometimes we just have to back to basics, simple food
another issue is that our soils are so depleted of nutrients due to the overharvesting, was talking to a nutritionist about it and she said that the fruits and veggies we consume now have a lower nutritional value with respect to vitamins and micronutrients due to the soil conditions. so we actually have to eat more of them to get what we need!
Yes. That too. Important to support those local farmers who are using more sustainable farming practices to help replenish the soils.