Sourdough Journey part 2 - Dominique Ludwig Nutrition

Yes, I am starting to make sourdough again. Yes it’s a faff, yes, the starter is quite needy, and yes the stretch and fold eats into your evening…BUT…
ELVIS the sourdough starter (I always name them for fun and then kill them like a crazy cereal killer!). Elvis is the GREATEST today. (Note to self, don’t forget to feed Elvis over the weekend). I’m going to have to treat Elvis like a Tamagotchi pet.
I’m not going to share the recipe or give you tips, because I am a complete novice again. What I will say is that I followed very few of the rules ( I am terrible at following a recipe) and still ended up with this, rather incredible loaf!
I am going to move on making my next loaves with ancient grains, such as spelt, kamut and emmer with rye.
Also this was my first loaf in awhile, I made this one using wheat flour with just small amounts of spelt to get the feel for the loaf against you can make an 100% spelt loaf, but it is slightly trickier and does not rise in the same way.
The reason it’s worth the bother is because bread is more digestible when cooked in a traditional way. It allows the start to culture to break down, some of the fructans in the wheat that can otherwise ferment in our guts and cause bloating. It also starts to break down the gluten.
Supermarket bread is leaven with active yeast and vitamin C, which almost eliminates the need for proving at all.
Hybridisation of wheat leading to wheat with a higher gluten content has also affected its digest ability for many people.
Making food traditionally, using artisan methods, is often better for our health. There are not many occasions where fast food has improved the quality.
When it comes to bread, slower is definitely better. You only need four ingredients to make bread. (this is not the case if you purchase supermarket bread!). You need flour, starter, culture, or sourdough, salt and water. That’s it.
Bread does not require preservatives, emulsifiers or other additives that turn it into an ultra processed foods.
Dominique Ludwig is an accomplished Nutritionist with over 30 years’ experience as a qualified nutritionist and almost 20 years as a nutritional therapist. The secret weapon of many high-profile clients and A-list celebrities, Dominique has been voted one of the top 15 nutritionists in the UK. Dominique has won 3 Nutrition Awards and is the founder of the Nutrition and Lifestyle Programme Renew Reset Recharge®. This is a pioneering nutrition, weight management and lifestyle programme all rolled into one.
Working out of her busy practice, Dominique Ludwig Nutrition and Meyer Clinic, she has helped well over a thousand clients, globally, live healthier lives. She is a regular contributor to The Times, The Sunday Times and Times 2.
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DISCLAIMER: Videos published by Dominique Ludwig are not intended to treat, diagnose, cure or prevent any disease. Always seek the advice of your GP or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health-related programme.