Sourdough & Freshly Milled Baked Goods

Why Sourdough?

Culture isn’t just for theater-goers…

There are two paths of decomposition in nature: putrescence, and fermentation. Putrescence, of course is something we all want to avoid in our food stuffs, as this is the path to illness or even death upon consumption.

But fermentation… Well. Fermentation is a form of controlled decomposition and when done properly it is UTTERLY DELICIOUS. But more than that, proper fermentation enhances and adds to the nutrition value of a food. In the case of grains, wheat in particular, the breaking down of proteins like gluten renders a product that is highly digestible in an era where the Staff of Life has become inedible for millions.

Milling whole grains at home, and then culturing them through the sourdough process preserves the nutritional value that is lost in modern milling practices, in which the bran and germ are removed and then vitamins and minerals are added back in artificially. Factor in the use of chemical pesticides and herbicides in modern agriculture, and now we are dealing with foods that have become far removed from what our ancestors lived and thrived on. Many people today find that even with a gluten intolerance (not to be confused with Celiac disease) freshly milled grains and sourdough foods are tolerated without mishap.

So why sourdough? Because it’s delicious, of course! But more than that, my body can digest it, and I feel good about feeding it to my family, and if you are anything like me, you will too.