Bread Making

Bread making is at least 30000 years old and became a  dominant food that can be found all over the world. It is, therefore, is one of the oldest human-made artificial foods.  Grains are important sources of vitamins and minerals.  Bread made out of grains is a ready eatable product that can be transported easily and has a reasonable shelf life.

Before Louis Pasteur discovered yeast in 1780, preferment and starter were used in bread making. The fermentation process using wild yeast allowed to make a less dense and better chewable bead.

When you look through my recipes, you will notice that I prefer using them over commercial yeast. I noticed that the bread not only tasted better, but it was easier to digest and had an enhanced shelf life.  So why should wild yeast bread be better for my digestion? Let’s have a closer look at the science:

It is known that certain parts of the wheat grains such as barn contain phytic acid. It is this acid that inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach. As a result, we might feel some discomfort with bloating. Sourdough’s wild yeast and lactobacillus in the leaven neutralize the phytic acid as the bread proves through the acidification of the dough. Sourdough fermentation is much more efficient than yeast fermentation in reducing the phytic acid in whole wheat bread.

If you search the internet, you will many types of preferment. This blog will focus on these starters for bread making. Because the techniques often vary I will continuously update this site.

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Read more:

• Vegan Challah Corn Raisin Bread

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