I am a baker, for 45 years I’ve baked everything under the sun. Multitudes of breads,have led me to one. Twelve hour cool fermented sourdough bread. I know where bread comes from,and I catch it from there,and grow it here. I bake only sourdough,it regulates my days with our growth. Been feeding the masses ,that get hooked on it,when they find their way to eat it.
I started my sourdough journey about 8 years ago. I started it because I found out from some one in Turkey who said that sourdough bread is easily digestible. I have a severe gluten intolerance all my life, I may have celiac but I’ve never had the biopsy, a blood test reveled that I have the markers for celiac I had that done in the late 1990’s. I chose to change to a “flour free” diet many decades prior before I knew what gluten was, and before “ gluten intolerance” was a name. So, I started making sourdough bread, to be my own lab guinea pig. I went through so many physical illness during my own testing due to the gluten. I started with a 6hr proofing, all the way to 18hrs cold proof and 24 hour cold proof. At more than 24 hour cold proof I could finally digest it without many issues. But, I could not eat it everyday. One slice every 4 days worked out just ok. My conclusion, I understand that no 2 of us are alike. While sourdough maybe more digestible for the average person, it’s not for all. But, I do make sourdough for family members and friends for yearly events.
Sourdough is the best. Lived in SF Bay area for years - ate a lot of different sourdough breads. Although I love brioche, sourdough makes the best french toast imo.
Wow! finally information that is bennificial... This gentleman is a scientific Rockstar ! There is way too much false info on supposedly "good foods" out there!! This video has helped me sort through things better!!
Hi Think you can take distilled water 100 ml which would be zero TDS Add 40 gm sourdough active starter Gently stir it to make uniform liquid Then use a good quality ph Meter used for testing water/ hydroponics Think that will do the trick. I suspect it will be close to 5 ph! I will try it soon! Greetings from Mumbai !
