After our pepperleaf explorations Jo gave us a little talk on her sour dough making experiences and also got a little bit into the science of grain nutrition.
One of her main inspirations has been this book...
"Nourishing Traditions" by Sally Fallon
We love a good book review at the group and Jo told us that the book is based on many ancient cultures and their nutrition and food treatments. It seems digesting grains is certainly one thing we don't do well now and in the book we discover that pre-industrialised people did not use whole grains as our cook books present. They did not have quick rising breads or granolas. By soaking in water we neutralise the enzyme inhibitors present in all seeds.
"Scientists have learned that the proteins in grains, particularly high gluten grains like wheat, puts an enormous strain on the whole digestive mechanism.....the results take the form of allergies, celiac disease, mental illness (this includes depression), chronic indigestion and candida albicans overgrowth...."
Both Jo and I highly recommend this book.
Happily it has taken Jo on sour dough adventures while she ensures her family is getting the best nutritional needs met and you can best read about her talk
here in her blog post
and
here
Jo's Bread!
Next month she is bringing some starter, Yay!
I love this group!
What gorgeous looking bread!!! Thanks for the great book review - I can't wait to check it out for myself... :)
ReplyDeleteI love Sourdough bread - the crust is heavenly.
ReplyDeleteI also love this book. Reading it at night in bed is a bad idea though according to by husband. I would wake him up with my exclamations of amazement or horror and then insist he listened whlst I read it to him. Seriously though, this book is a huge eye-opener to just how twisted our approach to food has become. It's also a great read and full of inspiring recipes.
ReplyDeleteTanya, I still haven't made my second loaf. Bit scared it was beginner's luck. Will have another go tonight! Jessie, I have been reading bits out to everyone who will listen, especially the study where the rats died sooner eating cornflakes than the ones eating the cardboard box! Read that one out at breakfast.....
ReplyDeleteWe are loving our sourdough! Had the 130 year start for years but seldom used until lately. I will rarely ever cook whole wheat without it again as it unlocks the phytic acid releasing the vitamins and mellows out the whole wheat flavor. With white flour it is also divine. Add home-made buttermilk and heaven just came to earth. It is my goal this fall and winter to make a little cookbook for our family of the best sourdough recipes I can find.
ReplyDelete