Our sourdough starter, Bob, had a bit of a meltdown over the weekend. In fact, my sister came downstairs on Saturday morning to find Bob in a state of disarray in our refrigerator– he had crept up the jar, causing the top to burst at the seams. Sourdough starter had exploded onto the refrigerator, but other than this minor mishap, things have been going quite smoothly. In fact, the malfunction has not interfered at all with the results of our kneading and baking. Thus far, we’ve made four loaves of sourdough bread, one batch of sourdough rosemary crackers, and a sourdough pizza dough. They’ve all been delicious, especially the sourdough bread… its scent whiles its baking permeates the entire kitchen, and it tastes amazing, especially right out of the oven!
So, why all this sudden talk about sourdough? Well, it has gained popularity among nutritionists and consumers alike for a variety of health reasons. First off, unlike other types of bread, sourdough bread aids the body in proper digestion and absorption of much needed vitamins and minerals. In addition, sourdough bread does not have any cholesterol or trans fats in it, yet does have a rainbow of minerals: selenium, folate, thiamin and manganese. All of these minerals promote health and decrease a person’s chances of contracting cancer, heart disease, and other health complications down the road. In particular, the presence of manganese in sourdough bread makes this option most viable for diabetics. The manganese prevents rapid spikes in blood sugar and in doing so maintains stable blood sugar levels (Kerns).
How is everybody else doing with their sourdough starters? Any funny stories? Be sure to let me know!
Until Next Week… Plan Well, Pack Well, Live Well,
Kerns, Michelle. Healthy Eating SF Gate. n.d. Demand Media. n.d. Web. 16 Dec. 2014. <http://healthyeating.sfgate.com/health-benefits-sourdough-bread-7206.html>