Many of us are starting to cotton on to the benefits of fermented food, with sourdough being one. Although it contains only two ingredients (water and flour), a sourdough starter is a fermented food, rich in probiotics. Yes, the probiotics are killed by the heat of baking, but studies suggest that even cooked probiotics contain anti-inflammatory properties. Sourdough bread is sometimes tolerated by people with gluten sensitivities because the bacteria in the starter predigest the flour. But even if you aren’t sensitive to gluten (I’m not), sourdough bread is much gentler on your digestive system than commercially baked bread. Aside from the health benefits, baking with a sourdough starter has been such a cost-saver for us. We can now afford to eat organic bread!
If you’re new to fermenting, this might be the thing to start with. Once established, sourdough starter is incredibly forgiving and almost always revivable from near-death. 😉 All you need to get started is organic flour and filtered water.