I make sourdough bread with fresh milled ancient grains like einkorn and spelt. Delicious, nutritious, and digestible plus many beneficial probiotics. Yes it is a process but it is just part of my routine now and like with anything once you do it enough it becomes simple. And so worth it!
I would love the recipe I make sourdough with Fiber Gourmet bread to reduce the GI, but I want to get into making it without that, and move to using ancient grains. Have you check your blood sugar after eating it? I’d love to use a proven recipe!
I had terrible gastritis issues for months at a time when it flared up over the last 4 years, this last time for nearly a year, straight. I started making my own bread, rolls and pizza dough (not even sourdough). Water, yeast, salt, and bread flour. I eat my own bread once or twice a day. I was previously eating store-bought bakery bread for the previous year (nothing pre-packaged). Ever since switching to my own bread (I don't eat processed/preserved foods), I've had no flare ups, and I'm the lightest I've been in 15+ years, dropping about 15 lbs.
I went paleo/keto for the past 10 plus years. No carbs actually destroyed my health. I make my own sourdough bread, pancakes, and soaked/soured oats/grains - I NEED it! They feed my hormones. Women in particular need these carbs. I'm 48 and certainly facing menopause.
My Mom is Swiss and baked all of our bread at home growing up in the US. Her bread always tasted and seemed very different that what you could get in stores in the US at the time. Our friends loved her bread, and she used to gift loaves of bread around Christmas.
Bread is addictive to me. When I quit bagels and pizza and went to only whole foods, I felt like I had withdrawals. I also increased my exercise and only eat in a 9 hours window. No alcohol too. I lost 18 pounds in two months and feel amazingly well at 50 years old.
Your Thumbnail Pic was a crackup. Great science info indeed. This Bread Knowledge is gonna help a ton, I can already tell. Thanks for this Autumn...really. Great video.👍🏾
🥖🍞I make “farm bread” which is lazy sourdough. It’s just flour, water, salt, and a pinch of dry yeast. Mix and let it sit at room temp for 24-36 hours. Add a bit more flour the next day, shape a bit, and bake in a Dutch oven for 45-60 minutes. A touch of sour flavor and a good amount of fermentation too.
Yes!! I was gluten-free for over 10 years due to a sensitivity (I assumed was to gluten) but I recently tried organic sourdough bread made from wheat and I feel great! I did my research so I knew what to look for on ingredients lists and like you, I noticed no grocery store sold true sourdough bread! It should ideally be organic flour with no sugar or yeast! A true fermented starter is fed just water and flour and a basic dough made from just a water, flour, salt, a starter, and maybe extra virgin olive oil. For those of us who are worried about fluctuating blood sugar levels, einkorn wheat is higher in protein and fats and lower in carbohydrates. I started with organic einkorn bread and found an einkorn bakery close to home but I've also found some great books at the library and resources on RUclips to make my own einkorn sourdough. It's the only ancient grain that has never been genetically modified so it's also considered more easily digested than some of the other types of wheat which made my intro back to gluten a little less scary!
One of the bigger contributors to the issues with bread is it is one of the top crops heavily sprayed with Glyphosate and other herbicides that are carcinogens causing inflammation which causes autoimmune diseases, cancer, etc. it’s not just as simple as making sourdough but getting a clean flour source. And it’s also the fact our flour is no longer freshly milled that causes gut issues. Once it is milled, it loses a lot of nutrients and starts to oxidize which again, can cause irritation in the gut, thus causing inflammation, etc.
@@silvadoll3370 same with Coffee. There’s definitely many contributing factors to today’s “allergies “ and health issues when it comes to food. Unfortunately too many reactions/ symptoms (like bloating or fatigue after eating) have been normalized so people don’t look deeper.
European sourdough bread baker here with lots of experience: From all the carbs, bread is the one that is the most interesting in many different aspects. Other grains are not typically fermented. Fermentation being one of the most flavor and aroma enhancing processes there is. Cheese, bread, kimchi, soy sauce, beer, wine, etc. Some facts. Wheat and Rye are the true bread grains, due to their structure giving abilities. The same goes for wheats and ryes older cousins like spelt, Einkorn, etc. and other older rye species used in mid-northern Europe like the champagne rye, Waldstauden rye, etc. Wheat and rye have a lot of phytate breaking enzymes, so the longer they soak, the more breakdown happens, even more, the lower the ph of the soaking medium. The soaking medium is the dough. Sourdough fermentation works very well with whole grains, it gives the dough more time to soak and extends the breads shelf life. This increases the nutrition, digestability and the ability to repell mold and other pathogens from forming on the bread after being baked for long periods of time. Barley and oats are cooking grains. They are also highly nutritious, but not great for making bread. Interestingly these are the grains with the highest beta glucan fiber content of all grains. This fiber being so beneficial for health acording to numerous studies made. Barley having even more of this fiber than oats. Wheat and rye having much less. This fiber makes them great for thickening soups, stews, porridge, etc. Steel cut oats, rolled oats, pearl barley, hulled barley are typical ways of consuming this grains. Soaking being very useful for cooking time and texture. Also having potential for pre or post fermentation. Fermentation is not always necessary to increase the nutrition of a grain, legume, nut or seed. Sometimes roasting can do it, sometimes soaking, sometimes processing and cooking it in a concrete way. Each things needs its own thing. The beauty is our ancestors figured all this out for us. When food was scarce and they had to make the most of what they had, they left a heritage of knowledge behind for us to continue and keep exploring.
Thanks! This is a great presentation! I was gluten-free for 20 years. Got on the sourdough bandwagon just before 2020. My breads don't turn out that sour. And I keep a 100% rye starter. I got a small mill in lockdown and grind my own local grains now. My family likes my breads because they don't get digestive discomfort. 18-24 hours of fermentation. And I have found tricks to getting a whole grain flour to lift and stay soft. So glad the word is getting out about "proper" fermented bread. I don't touch the grocery store stuff. The book looks really good. . . gonna check that out. Thanks!
I was gluten free for years. I started making organic sourdough bread. Also organic focaccia with organic focaccia with olive oil, rosemary, and Maldon. I did a vitamin and mineral test. The homemade organic bread provides a nutrient my body was lacking. When I carb cycle and include it in my strength training days I have more energy.
Quitting all grains at 56 changed my life-I'm now 62 and still feel as good as I did at 30 (better in some ways, like joints and tendons) so there is no tempting me to reconsider bread. It was my understanding that the protein gliadin was the real culprit in gluten and is also present in almost all grains, so avoiding gluten isn't really enough for people whose gut suffers from permeability caused by gliadin.
I buy organic wheat and grind my own flour. This has helped to finally be able to eat bread without any discomfort or changes to my blood sugar. It is because it has all the nutrients your body needs. I will never stop eating bread! Whole milled grain bread contains many vitamins and minerals, including: B vitamins: Thiamin (B1), riboflavin (B2), niacin (B3), and folate (B9) Antioxidants: Vitamin E and selenium Minerals: Iron, magnesium, zinc, and manganese Whole Grains Fact Sheet - Food Insight Whole grain breads also contain fiber, which can help with digestion and keep you feeling full.
I choose organic, often sprouted, wheat berries and prefer to use ancient grains like Einkorn, spelt, and Kamut. I mill these berries myself immediately prior to baking. I rarely sift out the bran and prefer to use the whole grain. Although sourdough, long cold fermented bread is my go to, I do make some quick breads also. Once these breads cool, I slice, double bag and freeze them, further lowering the glycemic index. I can’t imagine ever eating store bought cardboard, oops, bread…again. Whole wheat flour purchased in a store has had the nutritious parts removed and then replenished. Within minutes of milling, oxidation occurs and whole grain flours in particular spoil quickly. Making sourdough bread can easily be worked into the busiest of schedules. It’s very forgiving.
I make my own flour from organic wheat berries. I make my own bread using my freshly milled flour. Wheat is a nutrient dense food. And it is delicious!
Same! We bought a glucose monitor and compared our regular, store bought bread (a whole grain, seeded bread) to my fresh milled bread at 15 min, 30 and 60 min after eating. Far better results, not nearly the spike we saw in the "healthy" store bread. We've seen our cholesterol improve (both my husband and I..our primary care remarked on it to both of us), blood sugar improve and blood pressure improve. Far fewer gastro issues too. And sourdough made with fresh milled organic wheat is even better!
We mill our own grains too! We have seen positive health benefits! Just started making sourdough from fresh milled flour! It is amazing! Sue Becker is a wonderful resource for learning all this fresh milled!
I never took bread off the table. Like many other people, I started making bread during COVID. Moved from yeast bread to sourdough and never went back. I've been making sourdough bread ever since, tried lots of new recipes. It's fun, it's tasty, and it's healthy. FYI, Trader Joes carries a sourdough bread that uses sourdoug starter.
Fantastic video! I have found all this to be true in my own journey. I make my own einkorn sourdough now and I can eat it without an issue, and know that I’m actually getting nutritious bread because I freshly mill my flour! Thanks for addressing the topics of fermentation and sprouting
Even though I am quite active now, the carb load of any sort of bread for me makes it something I avoid due to past issues with blood sugar. I am thankful for your more nuanced presentation. On the positive side for me, I was never really a bread person, so no loss for me.
This week I’m planning to learn how to make sourdough with einkorn wheat flour. It’s not hybridized, has WAY less gluten and weaker gluten and is organic. It also has more nutrients as well!
Funny story. I live in FL which is basically an ant hill 🐜 I bought some Eikhorn flour and stored it as usual. I swear, the ants chewed through steel to get at it, and they never touched any other types of my flour. Ants don’t lie, must be great!
Good luck! Einkorn is one of the trickiest ancient grains to use as it has very weak gluten and absorbs water very slowly. Try to use recipe sources that are knowledgeable about Einkorn in particular. Jovial founder Carla Bartolucci has some excellent books and RUclips videos.
@@wfroedgern Love this! I recently bought ebooks on making sourdough bread with einkorn flour, the author is in FL so you have an amazing resource! I'm international so happy to have her guidance through social media outlets - @einkornbakehouse is her channel. Have you already started baking with einkorn?
Yesterday I made sourdough with 1/2 fresh milled flour & 1/2 with organic unbleached all purpose flour. My husband really enjoyed it. I have been milling wheat berries for a few months now. Wow, the taste is great.
I’ve been into sourdough making for over a year and we’ve been loving a lot of recipes (not just the bread). Our kids are not fans of the sourdough bread but sourdough garlic knots, pancakes or other baked good they LOVE.
Love this take on bread. As a vegetarian, who loves to bake, this is great news to hear. I’ve found it quite challenging and I eliminate bread altogether. Thanks!
I soak and sprout organic wheat berries and then grind my own flour. It takes a little time but makes a great tasting loaf and I hope a little healthier. I also make my own sourdough. I have about 1 piece of bread per day. I’m 54, metabolically healthy so I enjoy a little bread every now and then.
Hey thanks for the video and I stop eating bread when I started eating healthier and also when I found out most of our wheat in America sprayed with glyphosate to help rapidly dry out the green for earlier harvesting. The EPA maintains that glossophate has a "low toxicity for people". Anyway great video I always try to buy organic when I can.
In Europe they ban so much like seed oil. Here there is no regulation on these poisons. Sad what a total disaster the food supply here is. What a shame!
Bread in the US also has more additives especially sugar than many other countries, I have never experienced such a sweet taste with bread as I do when in the US, bread there is really unpleasant.
We only eat homemade sourdough on our family and we eat ALOT, never felt better in my stomach and we all love it! Dont think its the best to buy bread anymore because they put so much shit inside, bake your own whatever bread you make❤❤
Did I miss the part where she speaks about glyphosate? How wheat and other crops are sprayed right before harvesting to save on cost and time in the processing of the grains? This is as recent a change in the processing of grains as is all the intolerances and auto-immunities that have been on the rise. Not saying that this is the only factor.
I have a gluten sensitivity. Ezequiel bread works for me. I’m trying to find a local bakery in my city that makes real sourdough bread. Thanks for the video!
I am a HUGE sourdough lover. We only eat sourdough bread. I make hotdog rolls, hamburger rolls, regular bread, pizza and so much more and I always use my sourdough. If I bake something, you bet your bottom that I'm putting sourdough in it. I cannot eat regular bread. Open it up and I gag because it smells awful. Conventional yeast bread, store bought bread, knowing exactly how it breaks down the grains and people would see how and why it's not good for them. I know people that can't eat regular bread but they can eat sourdough. If a recipe calls for flour, I'm definitely putting sourdough in it too.❤
Sourdough is NOT hard to make. Granted it may take some time to get to know your sourdough but once you understand, it's not hard to make. I can make enough sourdough bread in a day to last our family a month because it freezes so good. I hate it that people make other's think it's a hard bread to make and it's not.
I make my own 100% long fermented sourdough bread every single week. It's so important to me. I usually make it with at least 50% stone ground whole wheat. I also try to make other grain products homeade and long fermented as much as I possibly can.
@KarenDGobsmacked usually at least a total of 24 hours. Sometimes it is longer because I will leave it in the fridge during the second rise until I want to bake. I sometimes leave it in the fridge for a few days like that before baking.
You mentioned no big box grocery carrying real sourdough... Can you look at Aldi sourdough bread? Per the label, this bread consists of just three main ingredients, which are salt, water, and flour which I thought would make a solid choice as it doesn't have this laundry list of ingredients I can't pronounce. I also keep it frozen and toast it which I've read also helps glucose control.
Beating the Food Giants by Paul A. Stitt is a classic book that tells about one biochemist/baker's efforts to create a nutritionally complete bread. Not easy to do!
We fresh mill organic grain and use it to make the best bread! It's not hard to do and it's wonderful. Michale Grappe has lots of information on the health benefits freshly milled whole grain bread.
People have been eating even the modern version of bread for decades and there wasn’t the levels of “gluten sensitivity” or “food allergies” that we’re seeing today. I think the bigger culprit than gluten and anti-nutrients may be the glyphosate used to grow the grain used to make the bread. People in Europe don’t have problems with the wheat to the degree we in the states do and they don’t use glyphosate or the other agrochemicals used here. I agree it’s best to stay with traditionally fermented bread as much as possible and to still use it as a complement to meals occasionally. But I’d like to see how people would be faring with their gluten intolerances if ALL the chemicals were eliminated. And it stands to reason a large % of food sensitivities in general would be eliminated across the board with the elimination of these chemicals as well. Perhaps we’ll get to find out with RFK in charge. We’ll see!
I'm 56, healthy, bake and eat bread all the time. My wife loves it. I do not add any sugar, it rises just fine. Sourdough is overrated, any bread recipe is good compared to the crap in the store that never molds.
It’s often the preservatives that are the problem- think how long it takes to break down Note how the French eat bread every day- BUT it’s freshly baked every day with no preservative
The past couple years I really cut back on store bought bread because of the additives. I started making sourdough in August and we love it. (I do limit myself to 1/2 slice of a round loaf). I disagree with your follower who believes sourdough bread is overrated! My husband loves it and only has it at breakfast, BUT, he continues to buy store bread as well as he has a sandwich for lunch almost everyday. So much crappy processed bread. I am working on him to completely switch. I think I might have to try my hand at sandwich bread but at this point I’m intimidated by the process. Thanks for the great info!!
Hi. I enjoyed this as my personal e perience after years of gluten free due to bloating after eating bread I discovered through a friend that she can eat bread now if it is organic wheat. Regular US wheat is sprayed by a Mansanto chemical prior to harvesting that closes up the wheat and just like my friend I too was fine when I use organic. Even Walmart has a good stone ground flour family owned in Italy where all flour is good. I still only have bread occasionally made from an organic sourdough bakery in Traverse City MI. Maybe this will help others.
Fascinating! Love your videos, as always! I make my own sourdough with whole wheat that I grind. I still only have 3-4 pieces per week (post-menopausal woman). I would love to know what you think of the ancient grains like einkorn. If you think the body processes those any better. I'd also love a more deep dive on sourdough vs non-sourdough and how the body digests it.
I think it is important to realize that there are benefits to traditional brewers yeast like increased b vitamins which are essential for health and have been shown to reduce birth defects. B vitamins are substantially lower in sourdough. I think it is most important not to hop on any trend, but to balance the diet so you can reap the benefits of diversity.
Another nice part of sourdough especially in the US is it don't usually have sugar added. US is terrible about using sugar in bread, or cake as people over the pond would call it.
Maple syrup is what i use as my sugar substitute in just about everything. We boil our own so we get a supply that lasts a year. Now we have bees, so honey will be another option.
@@minnamae25 Nice! I just spend the extra money on real syrup and honey. Maybe one of these days it will be considered false advertisement to sell high fructose corn syrup as maple syrup and honey, but until then I investigate everything I buy.
@quor2243 I live where maple syrup and honey is sold everywhere by local businesses and people still buy that fake crap. Makes me wanna gag. Our land is rented by one of our local sugar farmers, also long time friends. They tell us to just draw off their tanks and we boil that. Although tapping tree's is fun, the convenience of drawing out of a giant tank is easier. 🤗 There are businesses around here that actually ship their products and you know that it's 100% real. Careful with some grocery store products. They may say pure maple syrup, but they too have been known to add fillers like corn syrup.
I hit $113k today. Thank you for all the knowledge and nuggets you had thrown my way over the last months. Started last month 2024. Financial education is indeed required for more than 70% of the society in the country as very few are literate on the subject.
It's essential for you to have a mentor to keep you accountable. Myself, I'm guided by Evelyn Vera. for years and highly recommend her I focus on her. To be honest, I almost didn't buy the idea of letting someone handle growing my finance, but so glad I did.
Step up your game. Get a grain mill and make your own flour from organic grains. Mills are easy to use. Grains are easy to get especially from online. And freshly ground flour is healthier. Not stripped and fortified.
When we visit the US from Australia we notice such a difference in the taste of grocery store bought bread. One day my son who lived in SF at the time made us toast with Vegemite which is very savoury in taste. The taste was so off as the bread had so much sugar in it. I eat bread in the US now when I visit but a lot less and am very pricky about where I buy it.
EZEKIEAL BREAD ------BEST OPTION! ALSO the MOST IMPORTANT DAILY BREAD EVERYONE IS REALLY HUNGRY FOR IS THE HOLY BIBLE! Concerned about your health and food options and making the right decision? GO TO THE WORD! Concerned you are not eating right and treating the temple the best? GO TO THE WORD! Fasting for God is way more beneficial than simply for losing weight! YOU'RE WELCOME!
Yikes! I knew the regular grocery store sourdough is not good, but what about Whole Foods? I recently started buying their sourdough bread that is made fresh every day. Thoughts? Thanks, Autumn!
Watching this after a meal of cured meats, cheese, tomatoes and cucumber all on top of bread (Doh). The family discussed not liking sourdough 😢. Would love more info wraps
Im on Keto and because of gut issues incorporate a ton of Greek Whole Milk Yogurt (Trader Joes is outstanding btw). Ive tried a ton of mainstream Greek yogurts and never cared for. This yogurt makes a great ranch salad dressing. Toss the seed oil mayo. Now switched to adding yogurt instead of sour cream on bean burritos. They have egg tortillas at TJs as well. Love me an occasional Kombucha with marine greens, also love occasional sourdough bread with a couple of poached organic eggs on top salt and pepper. (Great price at TJs for organic eggs $4.45 usually). Looking to incorporate Kimchi and also make organic Tofu and veggies. Marinate the tofu whip up a stir fry with broccoli in the wok. High protein in the Tofu. I lost 60 pounds at age 64 on Keto, IF and sometimes OMAD. Ive got a lot to go but already was able to eliminate blood pressure meds and my A1C is literally a point from normal. No more heartburn after suffering for a decade because gut health improved. Pass the hot sauce lol!
Im going to be learning to make my own sourdough soon but until then I recommend San Luis Sourdough. Its is really good. I have had no bad reactions to it and Im sensitive to gluten.
In the 50’s, wheat was genetically modified to increase yield but the result has less nutrients and harder to digest. This is the reason that bread is such a problem. Look up how wheat changed in the 50’s and it’ll explain it more properly. It’s not about yeast or sugar, it’s about the fact that ALL our wheat is this genetically modified strain that makes a better profit but harms so many. Profit over People paradigm reigns.
I was strict paleo for about 5 years due to SIBO and then I got pregnant with my son and all of sudden my body is like "eat carbs!" 4 years later, I'm not losing the weight because I work from home, and now I'm wanting more carbs in my diet. I can't digest a lot of bread but I have been making my own GF sourdough bread at home and now I don't want to give it up.
Never thought I could quit bread from my diet. It's quite simple really - don't buy it and then you can't insert it into your head. 2 years grain free - yay!
I also changed my mind about bread after discovering sourdough and reading about it a few years ago. But, unfortunately it didn't do the trick for me. We make home-made sourdough bread at home, and everyone eats it but me. I'm highly sensitive to gluten, and frankly other types of grains. So, while I tend to agree with what's said in this video I recommend that you approach this matter cautiously, especially if you're sensitive to gluten or suspect you are. By the way, the diet I found works for me is the ketogenic diet. Doesn't need to be strict keto, but I do need 1.5-2 mmol ketones to feel good. I don't work well on carbs as my main source of fuel. I found out I need ketones for fuel, and I've never felt better as of starting this way of eating about 2 years ago.
It's still wheat or flour. Causes inflammation. I mill own flour and make for husband . Daughter makes the sourdough , but bc of it being flour it bloats me ...there fore I can't.
All bread is not the same. Homemade sourdough bread actually helps to reduce blood sugar because of the fermented cultures in there. :-) However, all gut are not the same. Some ppl can have some bread, others can't and/or shouldn't due to gut issues.
Dave’s Good Seed bread, sold in Walmart and elsewhere, does add sugar but not canola oil. The sprouted bread at Costco does contain “expeller-pressed canola oil”.
@@GottaSayIt, Aldi’s Knock Your Sprouts Off Sprouted 7 Grain Bread does not contain any oil at all, all sprouted grains, and a tiny amount of molasses- 1 gram per slice.
Hey autumn! I’m interested in the topic of trying to boost my iron intake with my meals instead of depending on supplements for my whole life indefinitely! I’d love and appreciate if you gave some practical advice to boost iron intake while not neglecting our calcium- because as you might know they don’t absorb well together- and without having to constantly “count calories” to make sure we’re getting enough iron. Is spinach actually a good source of iron? What are tannins and does it affect iron absorption? Is animal sourced iron better than vegan? My mom and I have had anemia issues so we would both benefit from your help!:) thx
Fresh milled grain is not the same as commercial milled flour . It’s not the same as commercial milled “whole grain “ flour. Here is what happened to bread : The grains were stripped of its healthy oil and germ so that it won’t go rancid. Fresh milled whole grain doesn’t last - so it must be baked and consumed within days. Fresh milled flour has over 40 identifiable nutrients. It is VERY nutritious. White flour isn’t a complete food. So therefore the anti nutrients will be a problem.
Thanks for this post! I've been making sourdough for about 3 years now (like the rest of the world!) and we no longer even buy store bread any more. My starter has a very long history - great story for another time. Anyway, there is nothing in this world like warm sourdough from the oven. 🫶
The diet evangelists that inhabit RUclips land all contradict one another. From meat eaters to fruit eaters confusing us with biased bs. It’s simple a clean diet not too much of anything and balanced. Keep weight in check walk more and go to bed without electronics. Eat a slice of sour dough bread not the whole loaf in one sitting and keep a low in take of the processed foods big business wants you to eat.
All of these influencers are so confusing (they’re not even certified in anything). Carnivore, low carb, no fruits or veggies. We need a balanced diet, you need nutrients and fiber from fruits and veggies, you need some carbs, more protein, healthy fats. Eating whole foods and eliminating processed foods. It’s as simple as that.
Bread is not the problem. I went gluten free for 8 years and didn't have any change whatsoever in my weight or health concerns. Just like everything else these days, it's the ingredient list that goes into the food. The less processed added crap the better. I now buy my bread from bakers who only use the basics needed. Also let's be real if you're on the go or short in time then having a sandwich every now and then isn't going to kill you (unless you're celiac).
Interesting, Following and Ever Hopeful. My Lyme's disease drs tell me never to have flour of any kind.. that has been a problem. Bread is very addicting to me and I crave it like crazy. Thoughts on l-reuteri?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I make sourdough bread with fresh milled ancient grains like einkorn and spelt. Delicious, nutritious, and digestible plus many beneficial probiotics. Yes it is a process but it is just part of my routine now and like with anything once you do it enough it becomes simple. And so worth it!
This !
Recipe?
I would love the recipe
I make sourdough with Fiber Gourmet bread to reduce the GI, but I want to get into making it without that, and move to using ancient grains.
Have you check your blood sugar after eating it?
I’d love to use a proven recipe!
I had terrible gastritis issues for months at a time when it flared up over the last 4 years, this last time for nearly a year, straight. I started making my own bread, rolls and pizza dough (not even sourdough). Water, yeast, salt, and bread flour. I eat my own bread once or twice a day. I was previously eating store-bought bakery bread for the previous year (nothing pre-packaged). Ever since switching to my own bread (I don't eat processed/preserved foods), I've had no flare ups, and I'm the lightest I've been in 15+ years, dropping about 15 lbs.
Brilliant but google it and don’t add the yeast let it ferment itself leave it to rest and it will be even better although it’s a bit harder to make
I went paleo/keto for the past 10 plus years. No carbs actually destroyed my health. I make my own sourdough bread, pancakes, and soaked/soured oats/grains - I NEED it! They feed my hormones. Women in particular need these carbs. I'm 48 and certainly facing menopause.
GMO Bread is wose then sugar. There is early research that backs it up. stop eating all bread.
My Mom is Swiss and baked all of our bread at home growing up in the US. Her bread always tasted and seemed very different that what you could get in stores in the US at the time. Our friends loved her bread, and she used to gift loaves of bread around Christmas.
OMG, I can't wait until you start posting sourdough bread recipes!!!🎉😍
Yes please do!!!!
Bread is addictive to me. When I quit bagels and pizza and went to only whole foods, I felt like I had withdrawals. I also increased my exercise and only eat in a 9 hours window. No alcohol too. I lost 18 pounds in two months and feel amazingly well at 50 years old.
You do actually go into withdrawal! It’s like an opioid withdrawal!!! Look up Dr Davis!
I make my own sourdough, and it is awesome. No comparison to the junk food they sell in the grocery stores.
Could you share the recipe?
Grains are also heavy dosed with pesticides when grown in the United States, which are no longer legal to use in other countries.
Not entirely true because the US exports a lot of wheat for human consumption.
Your Thumbnail Pic was a crackup. Great science info indeed. This Bread Knowledge is gonna help a ton, I can already tell. Thanks for this Autumn...really. Great video.👍🏾
🥖🍞I make “farm bread” which is lazy sourdough. It’s just flour, water, salt, and a pinch of dry yeast. Mix and let it sit at room temp for 24-36 hours. Add a bit more flour the next day, shape a bit, and bake in a Dutch oven for 45-60 minutes. A touch of sour flavor and a good amount of fermentation too.
Hey, thanks for this. I’m gonna try it!
Have you ever tried this recipe with einkorn flour?
@ no. Just white and sometimes with 1/3 whole wheat and the rest white.
@@missinglink_eth do you ever use all purpose flour?
@@elhimmelstein1913 yep. That’s the easiest. AP or bread flour. It’s just not the healthiest but white flour works the best in terms of results.
Yes!! I was gluten-free for over 10 years due to a sensitivity (I assumed was to gluten) but I recently tried organic sourdough bread made from wheat and I feel great! I did my research so I knew what to look for on ingredients lists and like you, I noticed no grocery store sold true sourdough bread! It should ideally be organic flour with no sugar or yeast! A true fermented starter is fed just water and flour and a basic dough made from just a water, flour, salt, a starter, and maybe extra virgin olive oil. For those of us who are worried about fluctuating blood sugar levels, einkorn wheat is higher in protein and fats and lower in carbohydrates. I started with organic einkorn bread and found an einkorn bakery close to home but I've also found some great books at the library and resources on RUclips to make my own einkorn sourdough. It's the only ancient grain that has never been genetically modified so it's also considered more easily digested than some of the other types of wheat which made my intro back to gluten a little less scary!
One of the bigger contributors to the issues with bread is it is one of the top crops heavily sprayed with Glyphosate and other herbicides that are carcinogens causing inflammation which causes autoimmune diseases, cancer, etc. it’s not just as simple as making sourdough but getting a clean flour source. And it’s also the fact our flour is no longer freshly milled that causes gut issues. Once it is milled, it loses a lot of nutrients and starts to oxidize which again, can cause irritation in the gut, thus causing inflammation, etc.
This!!!
So many people including myself have problems with wheat in the U.S. but not in the EU...it's the glyphosate
Grains can also have mold that contributes to inflammation
@@silvadoll3370 same with Coffee. There’s definitely many contributing factors to today’s “allergies “ and health issues when it comes to food. Unfortunately too many reactions/ symptoms (like bloating or fatigue after eating) have been normalized so people don’t look deeper.
European sourdough bread baker here with lots of experience:
From all the carbs, bread is the one that is the most interesting in many different aspects. Other grains are not typically fermented. Fermentation being one of the most flavor and aroma enhancing processes there is. Cheese, bread, kimchi, soy sauce, beer, wine, etc.
Some facts. Wheat and Rye are the true bread grains, due to their structure giving abilities. The same goes for wheats and ryes older cousins like spelt, Einkorn, etc. and other older rye species used in mid-northern Europe like the champagne rye, Waldstauden rye, etc.
Wheat and rye have a lot of phytate breaking enzymes, so the longer they soak, the more breakdown happens, even more, the lower the ph of the soaking medium. The soaking medium is the dough.
Sourdough fermentation works very well with whole grains, it gives the dough more time to soak and extends the breads shelf life. This increases the nutrition, digestability and the ability to repell mold and other pathogens from forming on the bread after being baked for long periods of time.
Barley and oats are cooking grains. They are also highly nutritious, but not great for making bread. Interestingly these are the grains with the highest beta glucan fiber content of all grains. This fiber being so beneficial for health acording to numerous studies made. Barley having even more of this fiber than oats. Wheat and rye having much less.
This fiber makes them great for thickening soups, stews, porridge, etc. Steel cut oats, rolled oats, pearl barley, hulled barley are typical ways of consuming this grains.
Soaking being very useful for cooking time and texture. Also having potential for pre or post fermentation.
Fermentation is not always necessary to increase the nutrition of a grain, legume, nut or seed. Sometimes roasting can do it, sometimes soaking, sometimes processing and cooking it in a concrete way. Each things needs its own thing.
The beauty is our ancestors figured all this out for us. When food was scarce and they had to make the most of what they had, they left a heritage of knowledge behind for us to continue and keep exploring.
I never followed the concept of gluten-free. I love sourdough and French bread.
Thanks! This is a great presentation! I was gluten-free for 20 years. Got on the sourdough bandwagon just before 2020. My breads don't turn out that sour. And I keep a 100% rye starter. I got a small mill in lockdown and grind my own local grains now. My family likes my breads because they don't get digestive discomfort. 18-24 hours of fermentation. And I have found tricks to getting a whole grain flour to lift and stay soft. So glad the word is getting out about "proper" fermented bread. I don't touch the grocery store stuff. The book looks really good. . . gonna check that out. Thanks!
😍tell us the tricks plzz
I was gluten free for years. I started making organic sourdough bread. Also organic focaccia with organic focaccia with olive oil, rosemary, and Maldon. I did a vitamin and mineral test. The homemade organic bread provides a nutrient my body was lacking. When I carb cycle and include it in my strength training days I have more energy.
Quitting all grains at 56 changed my life-I'm now 62 and still feel as good as I did at 30 (better in some ways, like joints and tendons) so there is no tempting me to reconsider bread. It was my understanding that the protein gliadin was the real culprit in gluten and is also present in almost all grains, so avoiding gluten isn't really enough for people whose gut suffers from permeability caused by gliadin.
I thought gut permeability was due to GMO foods that do just that kill gut of insect that eats it
I buy organic wheat and grind my own flour. This has helped to finally be able to eat bread without any discomfort or changes to my blood sugar. It is because it has all the nutrients your body needs. I will never stop eating bread! Whole milled grain bread contains many vitamins and minerals, including:
B vitamins: Thiamin (B1), riboflavin (B2), niacin (B3), and folate (B9)
Antioxidants: Vitamin E and selenium
Minerals: Iron, magnesium, zinc, and manganese
Whole Grains Fact Sheet - Food Insight
Whole grain breads also contain fiber, which can help with digestion and keep you feeling full.
I choose organic, often sprouted, wheat berries and prefer to use ancient grains like Einkorn, spelt, and Kamut. I mill these berries myself immediately prior to baking. I rarely sift out the bran and prefer to use the whole grain. Although sourdough, long cold fermented bread is my go to, I do make some quick breads also. Once these breads cool, I slice, double bag and freeze them, further lowering the glycemic index. I can’t imagine ever eating store bought cardboard, oops, bread…again. Whole wheat flour purchased in a store has had the nutritious parts removed and then replenished. Within minutes of milling, oxidation occurs and whole grain flours in particular spoil quickly. Making sourdough bread can easily be worked into the busiest of schedules. It’s very forgiving.
Sprouted even better. Store bread is nasty!
I make my own flour from organic wheat berries. I make my own bread using my freshly milled flour. Wheat is a nutrient dense food. And it is delicious!
Same! We bought a glucose monitor and compared our regular, store bought bread (a whole grain, seeded bread) to my fresh milled bread at 15 min, 30 and 60 min after eating. Far better results, not nearly the spike we saw in the "healthy" store bread. We've seen our cholesterol improve (both my husband and I..our primary care remarked on it to both of us), blood sugar improve and blood pressure improve. Far fewer gastro issues too. And sourdough made with fresh milled organic wheat is even better!
We mill our own grains too! We have seen positive health benefits! Just started making sourdough from fresh milled flour! It is amazing! Sue Becker is a wonderful resource for learning all this fresh milled!
I never took bread off the table. Like many other people, I started making bread during COVID. Moved from yeast bread to sourdough and never went back. I've been making sourdough bread ever since, tried lots of new recipes. It's fun, it's tasty, and it's healthy. FYI, Trader Joes carries a sourdough bread that uses sourdoug starter.
How is bread "healthy"? Lol, keep telling yourself that...
@@Texasgirlinacrazyworld from what I've read, the ferment in sourdough improves your gut biome.
All fermented foods improve the gut biome.
Can you post the name of that bread? Thank you.
Fantastic video! I have found all this to be true in my own journey. I make my own einkorn sourdough now and I can eat it without an issue, and know that I’m actually getting nutritious bread because I freshly mill my flour! Thanks for addressing the topics of fermentation and sprouting
🌞 Thanks, Autumn! ⚘️
My interest in bread is rising!
Happy Thanksgiving!
Cheers! ☕️🦃🕊💙✨️🍂🍁
In Homers Odyssey ‘ do they eat bread ? ‘ was the question always inquired by the crew meeting new peoples. Bread equated civilization.
Even though I am quite active now, the carb load of any sort of bread for me makes it something I avoid due to past issues with blood sugar. I am thankful for your more nuanced presentation. On the positive side for me, I was never really a bread person, so no loss for me.
This week I’m planning to learn how to make sourdough with einkorn wheat flour. It’s not hybridized, has WAY less gluten and weaker gluten and is organic. It also has more nutrients as well!
Funny story. I live in FL which is basically an ant hill 🐜 I bought some Eikhorn flour and stored it as usual. I swear, the ants chewed through steel to get at it, and they never touched any other types of my flour. Ants don’t lie, must be great!
Good luck! Einkorn is one of the trickiest ancient grains to use as it has very weak gluten and absorbs water very slowly. Try to use recipe sources that are knowledgeable about Einkorn in particular. Jovial founder Carla Bartolucci has some excellent books and RUclips videos.
@@wfroedgern Love this! I recently bought ebooks on making sourdough bread with einkorn flour, the author is in FL so you have an amazing resource! I'm international so happy to have her guidance through social media outlets - @einkornbakehouse is her channel. Have you already started baking with einkorn?
Yesterday I made sourdough with 1/2 fresh milled flour & 1/2 with organic unbleached all purpose flour. My husband really enjoyed it. I have been milling wheat berries for a few months now. Wow, the taste is great.
Since I was low carb for a while, I haven't payed much attention to bread. Just realized there is a sourdough bakery in my neighborhood! 🎉
I’ve been into sourdough making for over a year and we’ve been loving a lot of recipes (not just the bread). Our kids are not fans of the sourdough bread but sourdough garlic knots, pancakes or other baked good they LOVE.
Love this take on bread. As a vegetarian, who loves to bake, this is great news to hear. I’ve found it quite challenging and I eliminate bread altogether. Thanks!
Wow, deep dive into bread, so much info. Thank you Autumn. Have a great a Thanksgiving. 🦃❤️🇨🇦
Love my Komo Mill from Austria. Was a challenge to make 100% whole grain sourdough bread but it can be done!
This just reminded me of something! This book called “The 23 Former Doctor Truths by Lauren Clark”. My health shifted in a whole new way.
I soak and sprout organic wheat berries and then grind my own flour. It takes a little time but makes a great tasting loaf and I hope a little healthier. I also make my own sourdough. I have about 1 piece of bread per day. I’m 54, metabolically healthy so I enjoy a little bread every now and then.
Hey thanks for the video and I stop eating bread when I started eating healthier and also when I found out most of our wheat in America sprayed with glyphosate to help rapidly dry out the green for earlier harvesting. The EPA maintains that glossophate has a "low toxicity for people". Anyway great video I always try to buy organic when I can.
In Europe they ban so much like seed oil. Here there is no regulation on these poisons. Sad what a total disaster the food supply here is. What a shame!
Bread in the US also has more additives especially sugar than many other countries, I have never experienced such a sweet taste with bread as I do when in the US, bread there is really unpleasant.
We only eat homemade sourdough on our family and we eat ALOT, never felt better in my stomach and we all love it! Dont think its the best to buy bread anymore because they put so much shit inside, bake your own whatever bread you make❤❤
Did I miss the part where she speaks about glyphosate? How wheat and other crops are sprayed right before harvesting to save on cost and time in the processing of the grains? This is as recent a change in the processing of grains as is all the intolerances and auto-immunities that have been on the rise. Not saying that this is the only factor.
I have a gluten sensitivity. Ezequiel bread works for me. I’m trying to find a local bakery in my city that makes real sourdough bread. Thanks for the video!
Winco foods in the bakery on the west coast, has a true sourdough. It has aged starter and it’s only a couple ingredients. A loaf is under $3.50
This builds trust with your brand. I eat Ezekiel bread everyday and have a hard time believing its not a health food.
I am a HUGE sourdough lover. We only eat sourdough bread. I make hotdog rolls, hamburger rolls, regular bread, pizza and so much more and I always use my sourdough. If I bake something, you bet your bottom that I'm putting sourdough in it.
I cannot eat regular bread. Open it up and I gag because it smells awful. Conventional yeast bread, store bought bread, knowing exactly how it breaks down the grains and people would see how and why it's not good for them.
I know people that can't eat regular bread but they can eat sourdough.
If a recipe calls for flour, I'm definitely putting sourdough in it too.❤
Sourdough is NOT hard to make. Granted it may take some time to get to know your sourdough but once you understand, it's not hard to make. I can make enough sourdough bread in a day to last our family a month because it freezes so good. I hate it that people make other's think it's a hard bread to make and it's not.
I make my own sourdough for years. My favorite is a spelt-sourdough-potato bread.
Sounds yum!
I make my own 100% long fermented sourdough bread every single week. It's so important to me. I usually make it with at least 50% stone ground whole wheat.
I also try to make other grain products homeade and long fermented as much as I possibly can.
how long do you ferment?
@KarenDGobsmacked usually at least a total of 24 hours. Sometimes it is longer because I will leave it in the fridge during the second rise until I want to bake. I sometimes leave it in the fridge for a few days like that before baking.
You mentioned no big box grocery carrying real sourdough... Can you look at Aldi sourdough bread? Per the label, this bread consists of just three main ingredients, which are salt, water, and flour which I thought would make a solid choice as it doesn't have this laundry list of ingredients I can't pronounce. I also keep it frozen and toast it which I've read also helps glucose control.
I do the same with Aldi sourdough… great question.
Yes, I would love answer to this question.
Beating the Food Giants by Paul A. Stitt is a classic book that tells about one biochemist/baker's efforts to create a nutritionally complete bread. Not easy to do!
We fresh mill organic grain and use it to make the best bread! It's not hard to do and it's wonderful. Michale Grappe has lots of information on the health benefits freshly milled whole grain bread.
People have been eating even the modern version of bread for decades and there wasn’t the levels of “gluten sensitivity” or “food allergies” that we’re seeing today. I think the bigger culprit than gluten and anti-nutrients may be the glyphosate used to grow the grain used to make the bread. People in Europe don’t have problems with the wheat to the degree we in the states do and they don’t use glyphosate or the other agrochemicals used here. I agree it’s best to stay with traditionally fermented bread as much as possible and to still use it as a complement to meals occasionally. But I’d like to see how people would be faring with their gluten intolerances if ALL the chemicals were eliminated. And it stands to reason a large % of food sensitivities in general would be eliminated across the board with the elimination of these chemicals as well. Perhaps we’ll get to find out with RFK in charge. We’ll see!
I'm 56, healthy, bake and eat bread all the time. My wife loves it. I do not add any sugar, it rises just fine. Sourdough is overrated, any bread recipe is good compared to the crap in the store that never molds.
Ugh. So wrong. 😂
Sourdough is not only fermented with yeast it also includes Lactobacillus.
actually all probiotic bacteria gets killed of during the baking Process
sourdough benefits are ...lower gluten and
@@happynessadict I am talking about fermentation not baking.
It’s often the preservatives that are the problem- think how long it takes to break down
Note how the French eat bread every day- BUT it’s freshly baked every day with no preservative
The past couple years I really cut back on store bought bread because of the additives. I started making sourdough in August and we love it. (I do limit myself to 1/2 slice of a round loaf).
I disagree with your follower who believes sourdough bread is overrated!
My husband loves it and only has it at breakfast, BUT, he continues to buy store bread as well as he has a sandwich for lunch almost everyday. So much crappy processed bread. I am working on him to completely switch. I think I might have to try my hand at sandwich bread but at this point I’m intimidated by the process.
Thanks for the great info!!
All the grains in the US are GMO, people 50 years ago didn't have all these problems with gluten, cereal is the worst. You have to find non GMO flour.
Hi. I enjoyed this as my personal e perience after years of gluten free due to bloating after eating bread I discovered through a friend that she can eat bread now if it is organic wheat. Regular US wheat is sprayed by a Mansanto chemical prior to harvesting that closes up the wheat and just like my friend I too was fine when I use organic. Even Walmart has a good stone ground flour family owned in Italy where all flour is good. I still only have bread occasionally made from an organic sourdough bakery in Traverse City MI. Maybe this will help others.
Fascinating! Love your videos, as always! I make my own sourdough with whole wheat that I grind. I still only have 3-4 pieces per week (post-menopausal woman). I would love to know what you think of the ancient grains like einkorn. If you think the body processes those any better. I'd also love a more deep dive on sourdough vs non-sourdough and how the body digests it.
Great info as always. Now I know what changed.
Yes yes yes!! Bread is the main base of my diet 🎉
I think it is important to realize that there are benefits to traditional brewers yeast like increased b vitamins which are essential for health and have been shown to reduce birth defects. B vitamins are substantially lower in sourdough. I think it is most important not to hop on any trend, but to balance the diet so you can reap the benefits of diversity.
Well said.
Overfermented whole wheat bread it's a thing to consider.
Thanks for the video!
Buy your sourdough bread from local microbakers.
Fermented breads, like simple sourdough, made with einkorn whole wheat - my bread fast is over!!!
Another nice part of sourdough especially in the US is it don't usually have sugar added. US is terrible about using sugar in bread, or cake as people over the pond would call it.
Maple syrup is what i use as my sugar substitute in just about everything. We boil our own so we get a supply that lasts a year. Now we have bees, so honey will be another option.
@@minnamae25 Nice! I just spend the extra money on real syrup and honey. Maybe one of these days it will be considered false advertisement to sell high fructose corn syrup as maple syrup and honey, but until then I investigate everything I buy.
@quor2243 I live where maple syrup and honey is sold everywhere by local businesses and people still buy that fake crap. Makes me wanna gag. Our land is rented by one of our local sugar farmers, also long time friends. They tell us to just draw off their tanks and we boil that. Although tapping tree's is fun, the convenience of drawing out of a giant tank is easier. 🤗 There are businesses around here that actually ship their products and you know that it's 100% real. Careful with some grocery store products. They may say pure maple syrup, but they too have been known to add fillers like corn syrup.
I hit $113k today. Thank you for all the knowledge and nuggets you had thrown my way over the last months. Started last month 2024. Financial education is indeed required for more than 70% of the society in the country as very few are literate on the subject.
It's essential for you to have a mentor to keep you accountable. Myself, I'm guided by Evelyn Vera. for years and highly recommend her I focus on her. To be honest, I almost didn't buy the idea of letting someone handle growing my finance, but so glad I did.
Wow! wow! please is there any way to reach her services?
I will leave her info below this comment.
+147
5260
Step up your game. Get a grain mill and make your own flour from organic grains. Mills are easy to use. Grains are easy to get especially from online. And freshly ground flour is healthier. Not stripped and fortified.
When we visit the US from Australia we notice such a difference in the taste of grocery store bought bread. One day my son who lived in SF at the time made us toast with Vegemite which is very savoury in taste. The taste was so off as the bread had so much sugar in it. I eat bread in the US now when I visit but a lot less and am very pricky about where I buy it.
Only one month to go before Christmas!🎄🎄
My hubby started making fresh sourdough a couple months ago. Absolutely love it and so does our son.
I am very gluten sensitive and I’m able to eat Royo bread with no issues! So exciting to have a slice of toast with my eggs in the morning again!
Right on point. But then there is also the quality of the seed! Not all seeds are created equal.
All bread is not the same! My 100% whole wheat sourdough bread is an important part of my diet.
Do you make it yourself?
@ yes I do! I only started a six months ago, but I love making my own bread now. The only ingredients are whole wheat, flour, water, and salt.
@@lisapons-labelle2602sounds wonderful
I dont eat a lot of bread. I do make my own bread and freeze. I use einkorn flour
What about sprouted grain bread like Ezekiel bread?
I was wondering the same thing about Ezekiel bread!!
EZEKIEAL BREAD ------BEST OPTION! ALSO the MOST IMPORTANT DAILY BREAD EVERYONE IS REALLY HUNGRY FOR IS THE HOLY BIBLE! Concerned about your health and food options and making the right decision? GO TO THE WORD! Concerned you are not eating right and treating the temple the best? GO TO THE WORD! Fasting for God is way more beneficial than simply for losing weight! YOU'RE WELCOME!
Happy Thanksgiving
I eat it SO infrequently that I now buy a loaf!!! I like nature’s way artisan 12 grain
Yikes! I knew the regular grocery store sourdough is not good, but what about Whole Foods? I recently started buying their sourdough bread that is made fresh every day. Thoughts? Thanks, Autumn!
I make a simple to make bread once a week. No more store bought bread for my family.
@Autumn, what are your thoughts of Ezekiel brand? Its products use sprouted grains. Curious if you think Ezekiel products are truly healthful
Same question
Love a bit of rye sourdough with butter delicious 😊
Watching this after a meal of cured meats, cheese, tomatoes and cucumber all on top of bread (Doh). The family discussed not liking sourdough 😢. Would love more info wraps
Im on Keto and because of gut issues incorporate a ton of Greek Whole Milk Yogurt (Trader Joes is outstanding btw). Ive tried a ton of mainstream Greek yogurts and never cared for. This yogurt makes a great ranch salad dressing. Toss the seed oil mayo. Now switched to adding yogurt instead of sour cream on bean burritos. They have egg tortillas at TJs as well. Love me an occasional Kombucha with marine greens, also love occasional sourdough bread with a couple of poached organic eggs on top salt and pepper. (Great price at TJs for organic eggs $4.45 usually). Looking to incorporate Kimchi and also make organic Tofu and veggies. Marinate the tofu whip up a stir fry with broccoli in the wok. High protein in the Tofu.
I lost 60 pounds at age 64 on Keto, IF and sometimes OMAD. Ive got a lot to go but already was able to eliminate blood pressure meds and my A1C is literally a point from normal. No more heartburn after suffering for a decade because gut health improved. Pass the hot sauce lol!
Im going to be learning to make my own sourdough soon but until then I recommend San Luis Sourdough. Its is really good. I have had no bad reactions to it and Im sensitive to gluten.
In the 50’s, wheat was genetically modified to increase yield but the result has less nutrients and harder to digest. This is the reason that bread is such a problem. Look up how wheat changed in the 50’s and it’ll explain it more properly. It’s not about yeast or sugar, it’s about the fact that ALL our wheat is this genetically modified strain that makes a better profit but harms so many. Profit over People paradigm reigns.
I was strict paleo for about 5 years due to SIBO and then I got pregnant with my son and all of sudden my body is like "eat carbs!" 4 years later, I'm not losing the weight because I work from home, and now I'm wanting more carbs in my diet. I can't digest a lot of bread but I have been making my own GF sourdough bread at home and now I don't want to give it up.
How does eating it make you feel physically? You only mentioned your food guilt over eating bread
Never thought I could quit bread from my diet. It's quite simple really - don't buy it and then you can't insert it into your head.
2 years grain free - yay!
I also changed my mind about bread after discovering sourdough and reading about it a few years ago. But, unfortunately it didn't do the trick for me. We make home-made sourdough bread at home, and everyone eats it but me. I'm highly sensitive to gluten, and frankly other types of grains. So, while I tend to agree with what's said in this video I recommend that you approach this matter cautiously, especially if you're sensitive to gluten or suspect you are. By the way, the diet I found works for me is the ketogenic diet. Doesn't need to be strict keto, but I do need 1.5-2 mmol ketones to feel good. I don't work well on carbs as my main source of fuel. I found out I need ketones for fuel, and I've never felt better as of starting this way of eating about 2 years ago.
I am carb-sensitive. Went to Portugal and ate tons of bread. No issues. I think US over-processes
It's still wheat or flour. Causes inflammation. I mill own flour and make for husband . Daughter makes the sourdough , but bc of it being flour it bloats me ...there fore I can't.
I get the peasant sourdough by bread alone. It’s good!
All bread is not the same. Homemade sourdough bread actually helps to reduce blood sugar because of the fermented cultures in there. :-)
However, all gut are not the same. Some ppl can have some bread, others can't and/or shouldn't due to gut issues.
Are you familiar with Dave’s Bread specifically the thin sliced sprouted ? I wonder how you would compare it to Ezechial bread
Dave's uses canola oil and sugar.
Dave’s Good Seed bread, sold in Walmart and elsewhere, does add sugar but not canola oil. The sprouted bread at Costco does contain “expeller-pressed canola oil”.
@@GottaSayIt wow, that is interesting. I wonder why the difference?
@@GottaSayIt, Aldi’s Knock Your Sprouts Off Sprouted 7 Grain Bread does not contain any oil at all, all sprouted grains, and a tiny amount of molasses- 1 gram per slice.
Hey autumn! I’m interested in the topic of trying to boost my iron intake with my meals instead of depending on supplements for my whole life indefinitely! I’d love and appreciate if you gave some practical advice to boost iron intake while not neglecting our calcium- because as you might know they don’t absorb well together- and without having to constantly “count calories” to make sure we’re getting enough iron. Is spinach actually a good source of iron? What are tannins and does it affect iron absorption? Is animal sourced iron better than vegan? My mom and I have had anemia issues so we would both benefit from your help!:) thx
Fresh milled grain is not the same as commercial milled flour . It’s not the same as commercial milled “whole grain “ flour. Here is what happened to bread : The grains were stripped of its healthy oil and germ so that it won’t go rancid. Fresh milled whole grain doesn’t last - so it must be baked and consumed within days. Fresh milled flour has over 40 identifiable nutrients. It is VERY nutritious. White flour isn’t a complete food. So therefore the anti nutrients will be a problem.
Autumn, check out Dr Mindy Pelz and 2 of her books called "Fast Like A Girl" & "Eat Like A Girl" for the ladies!
Thanks for this post! I've been making sourdough for about 3 years now (like the rest of the world!) and we no longer even buy store bread any more. My starter has a very long history - great story for another time. Anyway, there is nothing in this world like warm sourdough from the oven. 🫶
The diet evangelists that inhabit RUclips land all contradict one another. From meat eaters to fruit eaters confusing us with biased bs. It’s simple a clean diet not too much of anything and balanced. Keep weight in check walk more and go to bed without electronics. Eat a slice of sour dough bread not the whole loaf in one sitting and keep a low in take of the processed foods big business wants you to eat.
All of these influencers are so confusing (they’re not even certified in anything). Carnivore, low carb, no fruits or veggies. We need a balanced diet, you need nutrients and fiber from fruits and veggies, you need some carbs, more protein, healthy fats. Eating whole foods and eliminating processed foods. It’s as simple as that.
Did you change your mind about LMNT?
Bread is not the problem. I went gluten free for 8 years and didn't have any change whatsoever in my weight or health concerns. Just like everything else these days, it's the ingredient list that goes into the food. The less processed added crap the better. I now buy my bread from bakers who only use the basics needed. Also let's be real if you're on the go or short in time then having a sandwich every now and then isn't going to kill you (unless you're celiac).
Interesting, Following and Ever Hopeful. My Lyme's disease drs tell me never to have flour of any kind.. that has been a problem. Bread is very addicting to me and I crave it like crazy. Thoughts on l-reuteri?
You can do sourdough in 1 day with mature starter