Sourdough - continued

So, today . . . let's continue to better understand "sourdough" and the "bread" we eat.

Now . . . there are 3 levels of "bread" . . .

The kind you buy "commercially" from the store (whether it be white, wheat, whole grain, artisan, sourdough, etc.) . . .

The kind you bake at "home" with "commercial yeasts" . . .

And the bread you bake with "WILD YEAST" . . .

So, what's the difference . . . and why does it matter???

Well . . . "commercial" bread . . . like the kind you buy at the grocery store . . . is made with "highly" PROCESSED flour and filled with ADDITIVES . . . which can lead to obesity, heart disease and diabetes.

Even the breads that say "whole" on the label . . . can have devastating effects on the body

Then there's the bread you bake at home with "commercial dried instant or active yeast" you buy at the store.

The problem with this bread is that the "commercial yeast" . . .

You see . . . in order for this yeast to start its "fermenting" process . . . it NEEDS SUGAR.

And when this "sugar" is added to the water and yeast . . .

The "dried yeast" uses the sugar to eat . . . INSTEAD . . . of the GLUTENS in the flour.

Therefore . . . NONE of this bread is Gluten-Free or reduced in Glutens . . . leaving many of us with digestion issues.

And finally . . . the third level being . . . bread baked with "WILD YEAST" . . . the "TRUE" sourdough bread.

So, why is this important???

Well . . . tomorrow we'll talk about that.

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