
Hidden behind Zoey’s ”curse you” finger is a bubbling container full of bacteria and natural yeast or a levain, as the French call it. Last week I started fermenting a sourdough starter: It’s been relatively easy, but a slow process. Once I ordered my culture I’ve tended to it with filtered water, organic whole wheat flour, and a nice warm spot in my kitchen.
How does sourdough bread fit within the real foods movement you ask? Lets break it down as painless as possible: one reason we steer clear of bread is because it has nutrient blockers, phytic acid. When consumed in large quantities our bodies can suffer from the lack of calcium and phosphorus with poor bone growth, short stature, rickets, narrow jaws and tooth decay. Remember the startling Weston A Price videos?
But what about sourdough breads? Phytates in wheat are greatly reduced during sourdough preparation, as wheat is also high in phytase. Where commercial yeast rising bread does not fully reduce phytic acid levels. If you’re using flour, it needs to be soaked in an acid medium (yogurt, kefir) to reduce the phytic acid that is so detrimental to our bodies.
Why am I blogging about sourdough the night before the Real Foods Challenge 2012? You may (or may not) see grains tomorrow at the Stein family table, and I don’t want people to for a second think they’re at LA Fitness’ RFC. Yes, they’re grains, and yes they’re properly prepared. Oh yes I did, Vale girls! What, what?
Leave me some RFC comments. I kinda want hints to what people are making! And don’t forget to come Sunday @3, even if you’re not bringing food, still come it’s the most delicious day at CFS you’ll ever have!
We will eat well, Friends,
AnnieS
Filed under: Nutrition | 10 Comments »