I took the kids up to the local farmers market yesterday, just to poke around. I usually get all my vegetables and fruit when I do my weekly grocery store visit, but I wanted to check a few things out. I recently read an article about sourdough bread. It struck me, because I have recently tried to cut out gluten from my diet and really
was missing bread. By definition:
"Sourdough bread is made by the fermentation of dough using naturally-occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli."
So.... what does that mean? the best way this can be explained is from mindbodygreen.com
"Before the advent of commercial yeast, most bread was made in the “sourdough style,” with its signature cavernous holes. Those holes develop during the process of fermentation, which traditionally happened, at the very least, overnight. During the fermentation process, good bacteria breaks down the gluten proteins, thereby reducing or even eliminating the gluten content all together."
So.... the more "hole-y" the bread, the more time it has been fermented
, the more it has been fermented, the more the bacteria breaks down
the gluten proteins! This is GREAT
news!!! I decided to go out and try an experiment. At the farmers market, I picked up a tiny loaf of fresh sourdough bread (very hole-y), and made a tuna sandwich for lunch.
It was DIVINE. And by divine, i mean, rocked my world! (btw, i used canned tuna in water (minimally processed), avocado mayo, chopped pickle and a squirt of yellow mustard. +an amazingly awesome red tomato). I was waiting for the stomach cramps, and the discomfort.... and it never came! I felt full, and content.
I was jumping for joy.... then my kids asked me what the heck I was doing and could they have some? After quickly dismissing their request for my indulgence, I finished my new experiment and chocked it up to a success. Now, keeping in mind, I am not going too have sourdough for breakfast, lunch and dinner (although I have to admit that i have done this, but it was a very small loaf that was going to go bad.....so naturally had to be consumed ASAP.).
Also ****I must say that the sourdough you get in the supermarket (pre packaged, processed "sourdough") may have started as a sourdough bread, usually has not fermented for a long time and was quickly processed into "bread", therefore not having enough "time" to break down the gluten. So I will strive to only eat quality sourdough, and based on the visuals, shouldn't be too difficult to see the difference.
Next topic ----> O.M.G. I went to the tomato stand, and when my eyes fell upon this Russian Green Tomato, I knew it was love at first sight. Look and this baby:
She was a beaut! Even as I sliced into her, I could smell the sweet fragrance wafting up. I added a fried (organic) egg (and yes, I shared with my little chef and foodie 6 year old), and of course a piece of SD toast!!! This was beyond delicious.
Trust me!! You need to go to your local market and keep your eyes open for opportunities like this! I will forever be on the lookout, from now on!
Eat clean, eat delicious. Treat your body well and it will be the vehicle you need it to be.
Happy Sunday morning.