(pic: jalapeño cheese sourdough, sour cream, and cherry tomatoes from the garden)
FOOD FRIDAY: SOURDOUGH
I love the process of making sourdough. My starter began sitting on my windowsill, just flour and water and the yeast that naturally occurs in the air. It took me six or seven attempts over many weeks, but I knew I wanted a starter that I helped grow.
But even if you don’t need a new hobby, authentic sourdough has many benefits over processed breads you find in the store. Sourdough may be the best thing since way before sliced bread.
The benefits:
1.Wild bacteria and yeast pre-digest starches and break down gluten.
2. Fermentation produces prebiotics which support a good gut biome.
3. No added sugars!
4. Improves absorption of iron, zinc, and magnesium.
5. No chemical preservatives!
6. Lower glycemic index prevents sharp glucose spikes.
Warning: Not all sourdough is made with a starter and fermented to produce these benefits. Look out for imposters.