“A little leaven leavens the whole lump.” Galatians 5:9
Sure, the Apostle Paul was using leaven to represent the unsavory in his letter to the Galatians, but the literal point still stands: just a tablespoon my sourdough starter gets me two thoroughly risen loaves of delectable sourdough bread.
That crunchy-crusted, flavor-bursting, chewy comfort of a bread belongs to the amazing family of fermented foods. A starter culture made of flour and water which ferments over several days of feeding the wild yeasts and lactobacilli that are naturally present in ground grain is responsible for its unique flavor, springy texture and all of those beautiful holes. In sourdough bread, so many of the nutrients are more easily absorbed by the body. Not to mention, the gluten in the flour gets broken down to the point where many people, who are normally adversely affected by gluten, experience none of their usual symptoms.
I know most of the world is on a bacteria-killing kick right now, but remember, fermented foods feed the good bacteria in your gut which actually keep your immune system happy and keep you healthy.
Want to try your hand at making some of your own sourdough this quarantine season? I’ve got a jar of starter with your name on it! Just comment below. Tried it before with no success? I’m here to help you troubleshoot. Let me know about your experience in the comment section. More questions about the process? Shoot.
Allow me to close with an inspiring quote from Julia Child, “How can a nation be called great if its bread tastes like Kleenex?” Join me in the anti-Kleenex breadvolution!