Sourdough is the oldest form of bread making. Naturally fermented breads, either leavened or unleavened, are easier for the body to digest than a bread made with store bought yeast. During the fermentation process (the time it takes the bread to rise) large compounds found in grains are broken down, such as gluten proteins. According to this Healhline Article, “Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.” Sourdough fermentation may also produce prebiotics, a type of indigestible fiber that feeds the beneficial bacteria in your gut, in turn easing digestion and improving your gut health.

People who often have a reaction to gluten, may find that they are able to eat naturally fermented sourdough bread without a negative response. Instead, their gut may thank them.

I found this article on the history of bread making, by the Chicago Tribune to be very interesting. Check it out: The Rise and Fall of Ancient Bread.

It wasn’t until WWII that the United States began mass producing bread. Bakers yeast and “commercial” yeasts had been around for a hundred years or so, but the need to quickly make bread on the battlefield made dry yeast even more important. After the war, dry yeast was introduced to the retail market and became the most popular way to bake at home.

While it’s understandable that we need to mass produce bread in order to feed more people, more quickly, and keep the bread from going bad, it’s unfortunate that these store bought breads are full of so many additives that wreak havoc on our bodies. (Just read their ingredients!)

One of the most interesting things I’ve found about baking and eating sourdough bread is that I fill up so much faster and have no negative side effects –like wheat belly– afterwards. One slice of a sourdough boule is extremely filling and nutritious.

A lightbulb went off in my head one day –This is how people are able to survive off of bread and bread alone!

While the ingredients may be few, the hours are not. Making sourdough bread is time consuming. Time is everything and most people just don’t want to carve out time in their busy schedules to mix up bread and wait 10 hours for it to rise.

Fortunately for you, it’s a passion of mine and I find it to be extremely rewarding. I’ll carve out the time, just let me know what you’d like to order. 😊