So, I recently visited Alaska and had an amazing time. Fishing, hiking, visiting bakeries, learning about sourdough bread, visiting more bakeries, and basically eating my way across 2000 miles of Alaskan wilderness. I had some of the best cinnamon rolls I ever had, and they were sourdough!
Now that I’m back to reality at the bakery, I am trying new recipes with the Alaska sourdough starter that I purchased on vacation. I have baked with sourdough in the past, but I always hated to discard the starter, it seemed so wasteful! Not that I’m baking in bulk, I don’t have to discard any starter! We are making a variety of sourdough items daily including; Amish friendship bread, organic whole wheat sourdough bread, white sourdough bread, sourdough cinnamon rolls, muffins, and focaccia.
Stop in and give it a try! If you’re interested in some starter, I would be glad to give you some, just ask!
I have been looking up the benefits of eating sourdough bread, and this is what I’ve found. Feel free to learn along with me, if I post anything that you know not to be true please let me know. I am reading a lot of info, but I am no expert!!
“Sourdough is thought to be the oldest form of leavened bread. Some think it was discovered as long aso as 4000 BC when Egyptians accidentally left some dough out at room temperature and it picked up wild yeast from the air and began to rise. Until commercially produce baking yeast became widely available in the mid to late 19th century , various forms of sourdough provided the primary method of leavening.” Simply Sourdough, The Alaskan Way By Kathy Doogan
According to Cooks Interrupts (an online site I found recently)
The ancient art of sourdough has a lot of reasons to be part of your diet. A few are: Sourdough contains Lactobacillus, which enables more mineral availability. Easier digestion because of the predigestion that the sourdough is doing for you! Protein and gluten are broken down more because of the time it takes to prepare. Acetic Acid – which inhibits the growth of mold, is produced while making sourdough – so sourdough naturally preserves itself, instead of harmful chemical preservatives. Lower glycemic index than commercially produced breads. Lactic Acid Bacteria (LAB) found in sourdough produce beneficial compounds such as antioxidants, cancer preventing peptide lunation, and anti-allergenic substances. (I don’t know any of this to be true, but I am repeating what others have stated, and I’m glad to learn it! Like I said, I’m not an expert!)
There are many more reasons, look them up and post them on my Facebook page!