'Super Sourdough' credits
Text: 'In Egypt around 3,500 years ago sourdough started'
History of sourdough
"Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form of leavening available to bakers. Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and then later purpose-cultured yeast."
Text: 'Sourdough microbes improve the quality of bread' and 'Making the proteins more digestible'
and 'Neutralizing the mineral binding phytates in whole grains'
Be Kind to Your Grains...And Your Grains Will Be Kind To You
"Most of these antinutrients are part of the seed's system of preservation—they prevent sprouting until the conditions are right. Plants need moisture, warmth, time and slight acidity in order to sprout. Proper preparation of grains is a kind and gentle process that imitates the process that occurs in nature. It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption."
Text: 'Making the magnesium accessible, the whole body benefits'
Chris Masterjohn PhD interview
at 1:21:11 "I don't mean to suggest that you need to eat whole grains to get magnesium but if you compare whole wheat to enriched white flour the magnesium content of the whole wheat is off the top of my head I'm not sure but I think it's at least a good, it close to ten times higher. Because basically the refining process is taking out all the magnesium. And just no one has considered magnesium important enough to put back into the food."
at 1:22:11 "Magnesium is sort of a mineral partner to the fat soluble vitamins. In terms of helping distribute calcium to where it belongs in the bones and teeth and not elsewhere. And in fact magnesium is pretty much beneficial for everything it's basically involved in making every single protein in our body. It's involved in all our energy metabolism and so on... When your even marginally deficient in magnesium it really poorly impacts everything you can possibly imagine in the body. I think the best thing is to just eat a diverse diet of and actually I should say the other thing is meat is not very rich in magnesium..."
Text: 'Get the B vitamins and keep the energy up'
Top 10 Reasons To Eat Real Sourdough Bread
4. Provide vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast.
B vitamin deficiency
B1 Thiamine plays a central role in the generation of energy from carbohydrates.
B2 Riboflavin is involved in the energy production for the electron transport chain, the citric acid cycle, as well as the catabolism of fatty acids
B3 Niacin is composed of two structures: nicotinic acid and nicotinamide. There are two co-enzyme forms of niacin: nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP). Both play an important role in energy transfer reactions in the metabolism of glucose, fat and alcohol.
Vitamin B12 is involved in the cellular metabolism of carbohydrates, proteins and lipids.
Text: 'Feed the carbs to the microbes not your body'
When wheat flour comes into contact with water, naturally occurring amylase enzymes break down the starch into maltose; the enzyme maltase converts the maltose sugar into glucose, which yeast can metabolize. Flour naturally contains a variety of yeasts and bacterial spores. With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a balanced, symbiotic or stable culture. This culture will cause a dough to rise if the gluten has been developed sufficiently. The bacteria ferment sugars that the yeast cannot metabolise and their by-products are metabolised by yeast, which produces carbon dioxide gas, which leavens the dough.[note 1] Obtaining a satisfactory rise from sourdough takes longer than in a dough leavened with packaged yeast because the yeast in a sourdough is less vigorous. In the presence of lactic acid bacteria, however, some sourdough yeasts have been observed to produce twice the gas of baker's or packaged yeast.
The acidic conditions in sourdough, along with the bacteria also producing enzymes that break down proteins, result in weaker gluten and may produce a denser finished product.
And Easy Sour Dough Bread - The benefits
at 7:50 "Sourdough breads have a low glycemic index. And that means that the glucose or the sugar in sourdough bread is release slowly into the bloodstream keeping you fuller for longer and
that is good idea if your a diet because you don't want to be feeling hungry all the time."
Shana Copland BSc. Maj. Human Nutrition, Post Grad. Dip. Diet
Text: 'The rise of Human Civilization'
Handbook on Sourdough Biotechnology
1.1 Sourdough: The Ferment of LIfe
The history of sourdough and related baked goods follow the entire arc of the development of human civilization, from the beginning of agriculture to the present.
2 ...the eating of bread, and especially of sourdough bread, was often a choice of civilization.
Text: '...And this is a theme that you find all over the world among traditional cultures they
fermented, one or another they fermented their grains. Because we now know that grains have
many irritants and even toxins in them and this fermentation process turn the grains in something
that was truly healthy and life sustaining.'
at 4:19 from Introduction to the Work of Weston A Price
by BOCrew music
1st image: Hypostyle Hall - Ramesseum
2nd image: Sourdough starter
3rd image: First Slice
4th image: New Komo Grain Mill
5th image: My real self against my burning
6th image: An acrobat!
7th image: Hips don't lie
8th image: The V loaf
9th image: Sourdough Loavs From Muddy Fork Farm & Bakery
smilFile by Jose Ramirez 2013