For those that know me, they may be wondering, since when did she begin baking?
It wasn’t until I started sourdough that I fired up the oven on a regular basis. The only time the oven turned on at the Voth house was to roast some veggies.
On a rare occasion, my husband will purposely not eat the last banana of the bunch so it goes brown, gets placed in the freezer, and waits for MANY more to partner it until I then get frustrated enough with the lack of freezer space that I cave in and make banana bread. He gets his sweet pleasures and I’m satisfied that I didn’t waste the bananas.
That’s it! Not even cookies. I just don’t.
I reasoned out that most things done in the oven require buying commercial products – things I can’t grab from my garden, mess with my blood sugar, and make my gut go wacko.
So how does one get convinced to use their oven for sourdough bread when they claim they rarely ever baked before?
The truth is, Riley, my husband, just can’t do without bread. I don’t buy enough meat to sustain him on protein and I will not let him eat manufactured whey. We drink A LOT of milk from the local dairy, but he tells me he would like some carbs other than fruit with his meal for more substance and energy.
So I decided it’s time to look into bread and how to make it. Better than buying even organic bread from the store, I decided to start making our own.
How Bread Happens, Typically
Making your own bread the typical way keeps you from consuming preservatives, but it still has the genetically modified wheat berries which are hard to digest (causing all the affects of our gluten intolerance).
Even the yeast is modified from it’s original form.
If you aren’t familiar with how the typical American bread maker makes bread, I’ll explain. Most buy yeast in a powered form. They add it to their dough and this powdered yeast is what makes the bread rise. Without it you’d have a pancake.
However, the yeast you buy from the store is not what occurs in nature. So even when you think you’re making your own bread and it’s healthy, you are not.
OK, for just a moment I will stop hating.
Louis Pasteur is the guy responsible for bringing yeast to the store in powder form.
I completely understand the reasoning behind Louis’ idea of isolating a single strain of yeast and commercially producing it. With the world population increasing rapidly, mass food producers were super excited to hear that the fermentation time of bread was significantly shortened with bakers yeast.
(Fermentation = time it takes to rise. Don’t freak every time I say ferment, okay? All the bread you eat today took it’s time fermenting before it was baked in the oven.)
Most homemakers love, love, love any agent that reduces time preparation for our meals. Most of us just straight up buy bread, not even make it – skipping bakers yeast all together.
Oh! But the great things we miss out on…
How I Now Make Bread Happen (And Why You Should Too)
Traditionally, bread makers would use sourdough as their source for yeast in their bread. Sourdough is a culture of the yeast and bacteria require for your bread that exist naturally in the air, water, and on the wheat grain.
Here is a link on how to culture your own yeast buy making a sourdough starter.
One of the great benefits of sourdough is that…
No manufacturing needed.
I love those words. freeing, huh? You may need to say it again to yourself one more time to get the point.
You’re free! To do it yourself. To not have to pay a margin on yeast, because it’s available to you with out the help of others. It can be gathered in your house with the resources of this land. No machines or scientists or lots and lots of schooling to come up with something so vital to living! Food.
Be dependent on the earth, the God creator said he has provided food to eat. He has.
Ok, I’m done preaching. Next great thing..
The health benefits!
If you are already getting anxiety that I’ve implied that this type of bread making takes longer time than using break-makers yeast, just chill one second!
The longer fermentation time gives more time for the microbes to break down the proteins and starches to facilitate MUCH BETTER digestion and nutrient absorption.
Get this, if you have a gluten intolerance, a study published in 2007 “Applied and Environmental Microbiology” said that when wheat bread is properly fermented, it reduces gluten levels from roughly 75,000 ppm to 12, which qualifies it as gluten-free. Crazy!? yes.
Gotta get those probiotics.
No need to explain the importance of a probiotic, if you don’t know, please learn. You probably need them. If you don’t have them, you’ll hear your gut calling for help – also known as bloating, cramping and gas. Most people take probiotic pills or eat yogurt for better digestion and gut health. I personally, ferment most all of my vegetable, milk products and elixirs, however, sourdough has a power of it’s own when it come to probiotics.
Ok, Paleo peeps..
I myself, being a Crossfitter – naturally associated with the Paleo diet, see the benefits of it, but don’t you ever question why one would need to eliminate one of the most tastiest of carbs and only resort to fruits. Wheat is a real food just like fruit. Why can’t paleo peeps eat it? I mean, naturally if we were all growing our own food to live, by golly, we’d all have a wheat crop. That stuff just is hearty! Grows in abundant amounts and yields with little effort. So listen up…
Despite sourdough’s significant carbohydrate content, it is a low-glycemic-index-food. Like most natural carbohydrates such as fruits, sourdough gradually increases the blood sugar rather than the typical spike from the carbohydrates you buy from the store or made from bakers yeast which is why paleo peeps avoid it all together.
And the taste!
In addition to the long fermentation time benefits, this allows for what the name implies, an array of complex flavors you can’t get from store bought breads.
Your company that joins you for a meal will always be satisfied.
Sold yet? I hope so!
Click here for directions on how to get your sourdough started.
Like all my posts, please do your research! Don’t trust everything you read on the internet. Find what works naturally and best for your family – I encourage you.