As awareness of the benefits of sourdough bread increases, so does the potential for food manufacturers – both large and small – to exploit the term.
And exploit it they most certainly do!
I recently examined every single loaf of bread at a local healthfood store. I found only one out of over half a dozen that claimed to be “sourdough”
Greek yogurt is the latest “it” food, and for once, the positive reputation is well deserved! When properly made, it is a good source of protein and probiotics, although Greek yogurt compared to regular yogurt is a lower source of minerals. This is the nutritional effect of removing most of the mineral-rich whey,
Yeast was first introduced as a substitute for sourdough starter in breadmaking at the court of Louis XIV of France in March 1668. Scientists at the time already knew that this substitution would harm public health by reducing the digestibility and nutritional value of bread. Their counsel resulted in an initial and vehement rejection of the idea.
Imagine it is five hundred years ago and you find yourself traveling across the northern plains during the winter. Temperatures are well below freezing. Wind is strong. Water is scarce, food even scarcer. What would you eat? Where would you find it? Would it be nourishing enough to sustain you? Native Americans understood and had an answer to this problem,
Help! There’s mold on my ferment!
This is the most frequent question I receive from people learning to culture probiotic and enzyme-rich foods and beverages in their home for the very first time.
Frequently, the email is tinged with concern and for good reason. Fermenting food takes time and costs money.
People are going totally nuts over Greek yogurt these days. It’s so popular, in fact, that folks who aren’t even that interested in Real Food are choosing it over regular processed yogurt at the supermarket. What’s up with the Greek yogurt trend anyway, and is it healthier than regular yogurt or kefir,
If you prepare a lot of home cooked meals, you have probably already figured out that it’s fairly easy to end up with burnt rice. It doesn’t matter if you use white or brown rice. They both seem to burn fast if you get distracted and leave the pot untended.