Still crazy after all these years. Why oh why did I try to make sourdough bread? It certainly was not simple. For years, well since I became a nutritional foodie, especially in my raw food year, bread was the bad word. When I ask anyone what their biggest problem was with loosing unwanted weight, they usually would reply, “carbs” and bread was at the center of carbs.
Dr. Tomas Cowan, one of my favorite authors and doctors, who subscribes to a plant based diet that includes organic grass fed meats, real milk, butter and yes, sourdough bread. Fermented foods of all kinds are included in Nourishing Traditions, a cook book and dietary way of life. Now, don’t get me wrong and think that I am a milk guzzling, meat eating gal here, but I think there is merit to almost all the diets I see out there that are singing the same song, with slightly different lyrics. They all sing the praises of organic foods, from the Earth, mostly plants, and animal products from sustainably raised organic grass fed pastures. That being said, not many of these diets are talking about BREAD!
Did you know that many people who are gluten intolerant can enjoy naturally leavened sourdough bread? This is not wide spread, but the point I am making is that all breads are not created equal. Sourdough is lower in carbs, higher in protein and taste amazing. I can enjoy it without a heavy feeling while digesting it just fine. And, frankly, I don’t think my body could live without a piece a day. Life would just be too hard. I mean, really, what ever happened to the sandwich? I was raised on sandwiches. When I was a student and for many years lunch was carried in a brown paper bag that included a sandwich, an apple or orange and a couple of cookies - or something like that. I did just fine. So, did all my friends.
The problem now a days is the way wheat is grown (forced and sprayed with glyphosate before harvesting - not to mention while it is grown). It is mass produced in dead soil, is sticky and hard to digest, obviously.
My client, Connie, who you can read about HERE, has some pretty horrific digestive issues (and she is only 55). She had to take out gluten and all the products that contain gluten. But, she seems to tolerate sourdough just fine. When she eats bread or pizza or any other commercial bread when she is out, she has a reaction. Organic sourdough is not only digestible but she likes as well. This is a key point because otherwise she would bounce off her diet instantly if she was not satisfied with healthy carbs in some way. Connie is doing her best to eat only whole foods; she makes a lot of mistakes, and needs something that can satisfy her when she is in a pinch - which we all seem to be now a days.
If you are struggling with your diet in any way, or the inner game you play with yourself with regards to your diet, you might relate or gain benefit from reading The Story of Connie. I wrote it because I felt people might relate to her struggle. Connie did not know anything about diet and the quality of food when she came to me. She was shocked with what she discovered, but still, even when she knows better she does not do better. If you are struggling in any way you may relate to her story.
There is only one local brand of sourdough that I can find on Maui, and one commercial brand made from spelt flour that seems to do my body good. For years I have longed to learn to make my own bread, and finally had a chance to attend a class. I decided to dive in and learn how to make sourdough. This super bowl Sunday I surprised my neighbors with my first homemade loaves of sourdough. I can’t even begin to say how proud I was because it was a huge job that I charted through un familiar territory to say the least. When I was done, I said I would never do it again. OMG, it seemed like so much work. But, when I had lunch today, I was hooked. It was fantastic. Now, I have learned to incorporate the steps into my time in the kitchen. Like so many things that we try that are new, soon they become easy and find a way of fitting into our lifestyle.
