'Most breads labeled as “sourdough” on the market today are anything but.
These breads typically contain yeast which is the giveaway clue that the bread is a fake sourdough and should be avoided if one seeks a traditionally baked loaf.
True sourdough bread does not contain yeast and instead utilizes a lactobacilli based starter culture. True sourdough bread is also baked at a lower temperature for a longer period of time which protects the integrity of the cereal grains and preserves the nutritional value. Not only is the nutritional value maintained, but antinutrients such as phytic acid are eliminated and gluten, that very difficult to digest plant protein, is broken down.'
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Bread Dread: Are you Really Gluten Intolerant?
This article was originally published here and is part of the January 2009 round up.
The following story is, unfortunately, true.
Before the 1950’s, most bakeries in Australia, indeed the world, ran 2 shifts of workers because the dough was fermented throughout the night, long and slow. That bread was made from plain, unbleached wheat flour, and now, seen in retrospect, was superior to most breads of today
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