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Easy Sourdough Bread Recipe
You know what makes me feel all comfy-cozy? The smell of homemade bread baking the oven. There are few things I bake that are more satisfying to prepare and eat than my easy sourdough bread recipe.
Sourdough bread is special to me because it’s one of the few wheat-containing foods I can eat without . . . well, digestive consequences. Things have gotten better for me since I moved from a standard American diet to a real food diet, but I still have to monitor how much wheat I eat. But that’s another post, so let’s get back to this sourdough bread, y’all.
Homemade Sourdough Bread is Real Food
When I began my real food diet and researched what was real food and what actually wasn’t, I discovered that traditional peoples ate grains that were sprouted, soaked or soured (fermented). I have found that fermented grains are the easiest to digest and most nutritious. Why is this?
Well, it all goes back to phytic acid and the lack of the digestive enzyme phytase in the human body.
- We can’t digest phytates.
- Phytates bind to essential nutritients and take them from our body.
- Because we lack phytase, we must have the phytic acid neutralized before the grain reaches our digestive system.
- Fermentation neutralizes phytic acid, making wheat and other grains easily digestible and even improving their nutrition content by making the nutrients more available.
(It is important to note that lectins are said to be especially high in wheat. Here is a good post about grains that I’ll refer you to because I’m suppose to providing you with a recipe and not a science lesson–although the latter fascinates me to no end.)