What Makes TRUE Authentic Organic Sourdough So Different?
A TRUE Authentic Sourdough contains nothing more than Flour, Water and Salt to create the Perfect Loaf.
A TRUE Authentic Sourdough does not contain any amount of commercial yeast of any description. No preservatives, no added sugar in any of its forms. No dairy, no eggs, no additives. Does not contain emulsifiers or any of those chemical numbers you generally find on the back of a supermarket bread.And we prefer Organic.
The process of making a TRUE Authentic Sourdough to rise requires a long fermentation process which allows flour and water to ferment until a yoghurt like batter is created. This fermented batter often referred to as a "starter" is then added to more Flour, Water and a little salt to bulk ferment to create the final dough to be baked into loaves. The bread making process starts with 12+ hours to create the fermented batter, a further 12+ hours to bulk proof and is hand stretched and folded several times to develop body and texture in the bread. Finally several hours of care in shaping and rising the loaves naturally by hand not machine over another 5 to 8
joues until they are ready to be baked.
The TRUE Authentic Sourdough bread we bake takes a minimum of 24 hours, our Sourdough is a minimum of 24 hours in Summer and 30 hours in Winter. We find this provides the best flavour and texture, and there are numerous health benefits for a longer fermentation,. Our best example of this is our Monash University low FODMAP Certified Sourdough range of products being Organic Wheat Sourdough Bread( Only Wheat, Water, Salt bread in Australia), Organic Spelt Sourdough Bread, Organic Wheat 5 Seed Sourdough bread, Organic Wheat Sourdough Pasta( Only Low Fodmap Certified Wheat Pasta in the World), Organic Spelt Sourdough Pasta, Organic Wheat Sourdough Pizza bases, Organic Spelt Sourdough Pizza bases. Additional minerals and helpful acids are also produced with a longer fermentation. During the long Sourdough fermentation process gases are produced which naturally digest the Gluten and create healthy bacteria called Lactobacillus.
Lactobacillus is the good bacteria found in Probiotic Tablets, so why not just eat a TRUE Authentic Sourdough Bread instead? In addition Lactobacillus has been proven to improve the digestive and immune system.
In fermented dough Lactobacillus produces Lactic Acid which further breaks down Phytic Acid found in grains like Wheat and the hulls of Nuts and Seeds. Phytic Acid is a problem in your gut as it locks up healthy minerals that your body needs. Simply put Phytic Acid is considered an anti-nutrient, and TRUE Authentic Sourdough contains Lactic Acid which breaks Phytic Acid down so your body can absorb more minerals.
Help your body, switch from "normal" yeasted bread to a TRUE Authentic Sourdough.
Please don't be fooled into believing the standard supermarket Sourdough bread or other bakery bread you buy that claims to be Sourdough is in fact a True Authentic Long Fermented Sourdough bread. If the ingredients contain anything more than Flour, Water and Salt and maybe the words Sourdough starter (made from flour and water only), then the bread you are eating isn't going to have the same benefits as a True Authentic Sourdough Bread.
Gluten, Why is TRUE Authentic Sourdough Better?
In the Sourdough fermentation process, Gluten a protein in the Wheat Flour is partially broken down/digested into 18 types of Amino Acids. These Amino Acids make the TRUE Sourdough easier to digest in your gut which in turn can make TRUE Sourdough more palatable for those with Gluten Sensitivity but not coeliac disease . In addition during the fermentation process most of the Glucose is absorbed so TRUE Sourdough Bread for Diabetics won't cause the same spike in Blood Sugar like a commercially yeasted bread. TRUE Sourdough Bread is also considered Low GI with a scoring of less than 55 compared to 100 for normal commercial yeasted bread.
TRUE Authentic Sourdough contains Acetic Acid, what's this?
Ever looked at the side of a packet of so called NORMAL bread, it's usually full of added preservatives.
Acetic Acid is also produced in the natural TRUE Authentic Sourdough fermentation process, this natural preservative inhibits mould. So it's your choice, chemicals to preserve the bread you eat or another good reason to switch to a natural preservative found in a TRUE Authentic Sourdough.
What Nutrients are in a TRUE Authentic Sourdough?
The nutrients produced in a 24+ hour fermentation include, iron, zinc, magnesium, antioxidants, folic acid, as well as other B Vitamins absorbed easier into your digestive system. So ask yourself this health question. Would you rather take a vitamin tablet or eat a piece of TRUE Authentic Sourdough Bread for breakfast?
Celiac Disease ( www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-is-Tolerated-by-Celiac-Disease-Patients/Page1.html)
Search online for research conducted on the benefits of TRUE Sourdough and please make your own conclusions on results and your own health choices or consult with a medical practitioner. There was recent research conducted on people with Celiac Disease and the use of TRUE Sourdough proved to be beneficial especially for those who have been diagnosed early in regard to repairing gut lining. I will leave it up to you to decide for yourself but there has been a significant increase in Celiac Disease over the last generation and there is also an increase in the amount of commercial yeast now used in commercial bread making compared to even 30 years ago, commercial bread is quick and easy and Sourdough is not.
Is it just an increase in unexplained Gluten Sensitivity or is it because bread is not bread any more. Look on the side of a normal supermarket bread, on many breads today you will now see ADDED GLUTEN. Why would you want added Gluten when it doesn't get broken down in a normal commercial yeasted bread? The long 24+ hour fermentation process of creating a TRUE Sourdough breaks down the Gluten to a more digestible level. If you have gluten sensitivity I would ask you to consider trying our authentic TRUE Sourdough Bread and go back to the bread your Grandparents enjoyed.
DISCLAIMER/SOURCE:
The information contained above has been researched and sourced from various internet searches on www.google.com.au and refers mostly to H.G Liljeberg et al., "Sourdough Fermentation or the addition of Organic Acids or Corresponding salts to Bread improves Nutritional Properties of Starch in Healthy Humans " Journal of Nutrition 125 ( 6) 1503-11,99.
