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, sourdough bread is much gentler on your digestive system than commercially baked bread. For those of us who can’t/don’t eat wheat, you can also make gluten-free sourdough at home. My gluten-free flour of choice is brown rice flour. It does ‘grow’ more quickly than wheat flour so I keep my GF sourdough starter in the fridge with the glass lid on it, just to slow it down a bit. Whether you prefer traditional or gluten-free sourdough bread, baking your own at home is a serious cost-saver and as we all know, nothing beats fresh baked 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.