Store-bought bread is destroying your body. Your morning toast has more sinister effects than you know. If you want to include bread in your diet, the way to go is make sourdough bread yourself.
This article is part of a series about ancient recipes to prepare yourself. The others are about ghee, bone broth, kefir and ice cream.
Humans have been making bread for at least 10.000 years. It’s a part of who we are, and humans treated it as an art until big companies began warping it in the name of profit.
The easiest way to tell a bread’s quality is by the number of ingredients. At its core, real bread has flour, water and salt.
As someone who suffered diabetes onset about 2 years ago & had to start monitoring diet more closely, I can attest that the carbs in grains (breads, pasta, cereals, rice, crackers, etc.) play greater havoc on blood sugar levels than sugar alone, yet Americans live on this stuff.
— Emil Leakage (@EmilLeakage) July 6, 2020
What sits on the store shelves is a whole different beast. Since being commercialized in the 1920s, Big Bread has resorted to ever-increasing ways to shorten the baking process while extending shelf-life.
The result has created a Frankenstein-like food: The Almighty White Bread. Aka ‘Dead Bread’ The toxins pumped into this bad boy make seed oils look like mineral water.
If you want to eat quality bread, sourdough bread is the way to go. You have two options here, the first being to visit your local bakery.
Be careful. Not all bakeries make their bread in-house, if you can believe it. Ask the baker if & how they bake their goods. If they refuse to share that info, take your business elsewhere.
Your second option is to bake your own bread. It’s an involved but highly rewarding experience. I recommend everyone try it at least once. In this article you’ll find the directions of how I did it myself.
Why sourdough?
Sourdough uses an ancient form of bread leavening. It relies on a mix of wild yeast and lactic acid bacteria that are naturally present in flour, rather than baker’s yeast, to leaven the dough.
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of toxins and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
It contains lower amounts of gluten, lower levels of antinutrients, and more prebiotics, all of which improves digestion.
Sourdough fermentation produces changes in the bread that may help control blood sugar better than bread made using traditional baker’s yeast.
https://www.ah.nl/allerhande/recept/R-R1193987/zuurdesemstarter
Directions
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First of all you need a very active and good starter. Get a nice big bowl and your hands on some good quality flour. The higher the protein content of the flour, the better.
https://www.odin.nl/recepten/-26123-zuurdesembrood-bakken/
https://www.healthline.com/nutrition/sourdough-bread
Fruits and vegetables and whole grains might be marginally good for you if they keep you from eating ultra-processed junk.
Otherwise, they're mostly worthless.
— P. D. Mangan Health & Freedom Maximalist 🇺🇸 (@Mangan150) June 19, 2020
