Wednesday, July 06, 2011

Sour dough bread

I made my own sourdough over 7 days. Then used it to bake bread. We are converted. Each time I make a loaf it is better than the last. This one is a rye and spelt, fruit and nut sourdough. Absolutely delicious.

Jacques DeLangre writes...
Baking with natural leaven is in harmony with nature and maintains the integrity and nutrition of the cereal grains used... The process helps to increase and reinforce our bodys absorption of the cereals nutrients. Unlike yeasted bread that diminishes, even destroys, much of the grains nutritional value, naturally leavened bread does not stale and, as it ages, maintains it's original moisture longer.

1 comment:

majikfaerie said...

oooh yum! I've been making lots of fermented bread lately. so good!