Bread is getting a bad rap these days due to its gluten content which can contribute to inflammation in the body particularly the gut. Even the supposedly healthier ‘whole grain’ versions of bread can increase blood sugar levels drastically. Some blood sugar tests have shown that two  slices of “whole wheat” bread can spike blood sugar as high as an equivalent number of calories of pure table sugar.

As I have mentioned before, I am gluten sensitive. I am aware of the gluten free breads available, but they can often be just as bad or worse, with their high refined grains, starches and seed oils.

I have heard it said that sourdough is easier to digest. However, keep in mind that not all sourdough bread is made the same way, and depending on how long it ferments, and how long it is kneaded, can change how one tolerates it. I did find this myself until I tried Terra Bread which I picked up at the store in Port McNeill. I recall over 20 years ago buying it on the mainland so they have lots of experience. 

Sourdough bread is made in an entirely different way than commercially prepared breads and gluten free breads. Sourdough is a fermented bread, and the fermentation process makes it (and the gluten) easier to digest and less likely to spike blood sugar levels. 

Fermented bread is one of the original techniques used and is thought to have been baked in ancient Egypt around 1500 BC.  Sourdough bread is still hugely popular in the Mediterranean and Middle East and is gaining ground in the west as well.

Most breads use baker’s yeast to help the dough rise, but traditional sourdough recipes use ‘wild yeast’ and lactic acid bacteria. Lactic acid bacteria are the same type of beneficial bacteria found in fermented foods such as yogurt/kefir, fermented pickles, kombucha, sauerkraut and kimchi.

You can also easily make your own sourdough at home, but remember it takes time to produce a high quality sourdough starter. 

Once you have your starter, you ‘feed’ it daily and let it grow for 5-7 days. It does take time but once you have the process down, you will be able to create your own loaves, pancakes, pizza crust and more. 

I’m really excited to try the pizza crust because I do miss having the occasional pizza and the gluten free version just isn’t the same.

I now have a starter going and have made one loaf so far. Next time I will do the kneading which takes around 10 minutes in my bread machine. It’s quite sticky so I think this will help me get the right consistency. 

I did pick up a book to have a guide on hand. Sourdough Cookbook for Beginners by Sirena Simonds. It’s got the basics, variations, tips and much more. I also bought a sourdough proofing basket set which came with a few tools to help. Have fun with the process!

Please visit my website for more information. www.co-creativehealthsolutions.com.