Sourdough
Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
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Special Precautions of Sourdough
Benefits and uses of Sourdough are
Up until the development of commercial baking yeast in the 1850s, all bread was fermented with naturally occurring yeasts found in the air and on the surface of grains. With modern bread making, we have sacrificed well-being for convenience - leading to a sharp rise in gluten intolerance and digestive disorders, while tooth and bone issues are becoming far too common. A classically prepared sourdough can help alleviate these problems and more. Through a long fermentation process, lactic acid builds, which helps mitigate phytates - troublesome elements found in grains, nuts and seeds that block nutrient absorption. And research in Applied and Environmental Microbiology found that, when wheat bread is thoroughly fermented, gluten content drops to 12 ppm - a level which is deemed gluten-free. To learn more about the art of traditional bread baking, Nourished Kitchen offers an in-depth
