Why You Can Eat Bread in Europe Without Bloating: Sourdough Science

[@deannemckee5081]

My grandmother made sourdough biscuits every day of her life on the farm 1904-1998. She also only cooked with lard, tallow, butter and her favorite - bacon grease!! You can see she lived a very long time and a lot of her young adult years were during the hardship of the Depression. Now, most of my family is back to making sourdough bread using a 3 ingredient recipe from my friend. Thank you for sharing the science!

[@Standinginhisloveandhislight]

Can you share the recipe?

[@SmashBrosBrawl]

You should make a video on how to make sourdough bread, could be a good complimentary content for your channel

[@LatimusChadimus]

Definitely a good idea for the channel because I did enjoy the one where he cooked mushrooms and I'm sure we would enjoy seeing what in the world is all of this hype around sprouts

[@justanobserver9945]

Yes please, we are carnivore and are getting somewhat bored. Please, we would be grateful 🙏🏻

[@householdone7559]

Flour - water - salt That's pretty much it. Your yeast comes from sourdough starter... made from flour and water fermented over a few days. Lots of info on other channels but apart from being time consuming.. you dont need many ingredients

[@SmashBrosBrawl]

@@householdone7559 Thanks, I love seeing simple ingredients. Bread from the store has about 30 ingredients. The weirdest part is that in other countries outside the US, you look at bread ingredients and they all have less than 5 ingredients usually

[@stevescuba1978]

Take 1/4 c. Flour and between 1/4-1/2c water and mix it in a jar with a loose lid. Let it sit 24 hrs. Pour out half, add 1/4c flour, and between 1/4-1/2c water. Let sit 25hrs. Repeat until you get the starter rising double in 8hrs. This could be 3 days or 10. Now, you can go on a weekly feeding, same procedure, except after feeding, store in the fridge. When you want bread, get your starter out and feed it, leave it to double on the counter, then use it in your bread recipe. Mine is approximately 2c water, 1/2c starter, 6c flour, and 1/2 tsp. Salt Mix, let rise to double (8hours or so), punch down and shape, let double again (1-2hrs) then bake

[@NinaSakhno-tp6ue]

Traveling in Europe I noticed that all food is much better quality than in USA. It actually tastes!

[@tkrdg7885]

Italian 🍕 🍕

[@strawberrygirl8572]

I'm in California and have made my own einkorn sourdough bread for myself and my family for many years. It's the only bread I can eat and feel well afterwards. I eat one big slice a day, otherwise I'm low carb. I feel it's very healthy for my gut.

[@jnwelsh36]

Can you share a recipe or your process? I’d love to do sourdough (I’m a total newbie), but will only do it with einkorn as it’s the only wheat that hasn’t been genetically changed.

[@ellajayleenbryan9636]

@@MichaelTheophilus906my concern is how the wheat is stored! Storing in silos produces mold/mildew/mycotoxins. I try to find out from companies, ancient grains, how their berries are stored and never get an answer.

[@soothsayersentinel7777]

My dad gave up bread some years ago because anything he ate made him feel horrible, joints would hurt, couldn't get out of bed. I started making sourdough with no added yeast, just a starter culture and would ferment the dough for 28 hours before baking it. He can eat as much as he wants without a single side effect whatsoever. Store bought sourdough hurts him, mine does not. It's amazing.

[@TOSStarTrek]

Same with sugar and seed oils. Lost 50 pounds.

[@TheRealRealOK]

A lot of store bought sourdough is made with regular yeast and lots of added crap, including seed oils. It’s not the real deal. If you don’t have a quality bakery, making it yourself is best.

[@chrisbrown2211]

I make my own but don't ferment for that long. How do you ferment is so long? Do you leave it in the fridge?

[@TOSStarTrek]

@@chrisbrown2211 To much gray hair or I would. My meds are making very hard to get past 7/8 hours for me.

[@br4653]

@@chrisbrown2211yes after your first rise then shape & put in fridge till ready to bake straight from fridge

[@Mmbbnmf2pz]

As Eastern European who moved to UK, the bread quality was biggest culture shock.😢 I feel like good quality bakeries are just everywhere in my home country and I took it for granted

[@gapat8213]

Whoch country are you from?

[@ich8159]

I found the same when I moved from Germany to Ireland. I need to bake my bread myself, because the bread here is terrible. Especially whole grain dark bread and sourdough bread is not available in the shops and there are only a few bakeries that mainly sell muffins, cakes and cookies.

[@underwaterdream2870]

My friend who went to work in Italy (we're from Poland) had the same experience.

[@underwaterdream2870]

​@@gapat8213To be honest, it doesn't matter. I'm from Poland, our breads are awesome and even low earning people expect the best quality of bread. But I know for a fact, that's the same in Czechia, Hungary, Romania, Slovakia, Lithuania and Ukraine. I bet it's the same in others from our region.

[@renatabaume3584]

@@underwaterdream2870 Hardly any bread is sourdough in Poland, the quality may be better than in US but overall the common bread is quite bad too, unfortunately

[@randyvaughn4046]

My wife’s been making sourdough. She’s very creative in the baking department. We bought it for a few months for $10-$12 dollars a pop which WAS AWSOME. She bought 4 Dutch oven type thingys. Watched a lot of videos on fermentation etc….. we eat a 1 pound ribeye and a slice of sourdough with omish butter.. a few eggs a day. That’s it. We feel AMAZING. Red man’s Salt with minerals and WATER. BINGO.

[@rnupnorthbrrrsm6123]

No fruit or vegetables ?

[@jmh8510]

That’s actually not a lot of food. I eat sometimes 2 lbs beef, eggs, maybe a bit of veg/fruit. I’m 62 female and not overweight. Guess I’m just hungrier 😅

[@randyvaughn4046]

@@rnupnorthbrrrsm6123 occasionally we fruit. Not much because of pesticides and GMO Seeds from Montesano. So fruit isn’t the same nutritional value as it was when we grew up. I thought I was going to die from autoimmune diseases. I was in bad shape. Meat, eggs, healthy butter. Now I understand how much fake ultra processed food is bad for you.

[@randyvaughn4046]

@@jmh8510 I should eat more but I’m really not hungry for more. When I don’t eat for 18-24 hrs. I feel amazing. When I eat I eat everything on my plate. I never did that with crappy food. I should eat 2 pounds of meat. You’re right. As I get healthier I get more of an appetite. The main thing is I don’t put anything in my mouth that’s not going to make feel good. Now life is much better.

[@jmh8510]

@@randyvaughn4046 yes. Understand. It’s phases, I guess. I spent my whole life starving and undereating so I guess I’m just making up for lost time. Interesting

[@babaluto]

What you and most studies do not mention is how the production of flours has changed in the past 150 years. Eons ago, grains were ground just before baking. Now, the flours are produced and stored for who knows how long, with oxidation being the key factor. IMO an organic manufactured flour with no stabilization is probably the worst you can do. If you want to realize the true potential of how the ancients would eat baked grains, grind it fresh and use it as needed. 30+ years of experience here. Cheers

[@moiragoldsmith7052]

YES! The production and growing techniques of flour production has changed enormously over the last 50 years that I know of. For example Spelt flour 40 years past was a great substitute for those who couldn't tolerate wheat...until it became 'trendy' and was then grown in a similar fashion to wheat, barley, rye...with 'permitted' weedkillers etc. So many customers complained that the flour had changed...albeit suppliers said it hadn't. ( This was my trade for 45 years.)

[@babaluto]

@@moiragoldsmith7052 In the last 50 years, in the US, it wasn't too uncommon to have a local mill that you could stop in and pick up a pound or two. With the centralization of baked breads, these places have all but vanished. Some good news is, there is a business in Vermont that is manufacturing large mills for businesses and they are booming. As Mike mentioned, when people try real bread, they are blown away. I buy our grains from a wholesale outfit in Montana every two years and repack it for longterm. They only sell organic from their own growers. As Mike talks about healthy lifestyle, everything takes a little more effort. We co-op our food supplies with a group of friends. That's one good use for the internet!

[@homedepotindustrialfan936]

Definitely the case with whole grain. Bread flour and all-purpose flour won’t have the same problem of rancidity like whole grain does because there is almost no fat in the endosperm so the shelf life is better, but this is gained at the expense of less nutrition because the germ and bran isn’t there.

[@babaluto]

@@homedepotindustrialfan936 Exactly!

[@FoxBodyFitness]

Yeah, I know people buy the grain and grind it down from Azure Standard. I’m not sure how good it is, but better than store bought soy lecithin/vegetable oil bread.

[@designguy42]

My wife makes amazing sourdough bread! She uses only Polish or Czech flour and ferments it for 48hrs.

[@justanobserver9945]

Sometime I wish I had a wife (a straight woman here) 😢

[@karmelicanke]

Modern wheat and bromine and other additives added to flour here in Canada ruin bread making troublesome to the gut.

[@ellajayleenbryan9636]

What is Polish and Czech flour? Ancient grains?

[@mommalisa52560]

​@@justanobserver9945 LOL!

[@run4cmt]

Where does she get her flour?

[@mattstolzman]

I eat sourdough buns with butter everyday in Poland - no side effects

[@lucasglowacki4683]

@@mattstolzman Polski chleb to prawdziwy chleb 😬👌🏼

[@doddgarger6806]

Lol, might check your blood sugar after that and insulin

[@GamesonQ]

@@doddgarger6806 and cholesterol

[@UnknownUser-sc6jx]

Sourdough bread and any other bread is processed junk food it will lead to diabetes heart disease and early death just like it did to the ancient Egyptians

[@LittleRadicalThinker]

Sounds bad to Randle cycle.

[@mftmachining]

Come over to my country, Germany. We are the bread capital of the world with over 600 varieties. Our "Ausgehobenes Bauernbrot" is a bread to die for. Both parts of it, the rye and the wheat are fermented as sourdough. Baked to a dark brown. Heaven on earth.

[@Que.Miras_Bobo-d2j]

You guys also do the crust right 🤩

[@elingrome5853]

Er… nothing beats a baguette Mon ami 😊

[@thominaduncanson7596]

All right, I’ve read all 3 comments: Germany, 600 is an incredible amount of doubtless stellar bread recipes; France, your baguettes and croissants are indeed world famous, BUT-there is waaay too much drama going on world-wide currently, so PLEASE do not add “bread wars” to the mix. 😉😎

[@Que.Miras_Bobo-d2j]

@@thominaduncanson7596 it's time to add bredgan to the show 😂

[@hisheartbeatco]

Love ❤️ the German bread selections!! Lidl, ALDIs… yum!!

[@lucasglowacki4683]

My wife started making sourdough earlier this year and it’s fantastic! She got some super old starter and got into it big time! North America’s food industry ruined bread with its hurry up recipes. There’s no free lunch🤷🏻‍♂️

[@Diann6636]

I started making sourdough bread in 2023because I was having trouble with regular bread, it solved my problem with bread, I only eat sourdough bread now. I love making sourdough bread.❤

[@AnnaLorris]

Anything the FDA says to eat I just do the opposite. I recommend reading “Health and Beauty Mastery” by Julian Bannet, that book is a real eye opener about shocking stuff health industry is doing! I completely changed my habits

[@ashhhh0333]

truly a good book, unfortunately it's all about profit, nothing more, nothing less

[@dont.ripfuller6587]

Bot has some solid advice about ignoring the FDA

[@ReginaApple007]

Sicker, fatter, poorer is an older one but still great!

[@ryanlewandowsky2077]

I’m going to check that book out because I have the same distrust of FDA! Thanks❤

[@azsunburns]

Only parts of Europe do this. Western civilization cultures have completely forgotten historical reasons to grow and cook foods based on ancestral knowledge

[@gilpit581]

Glad to hear you are as excited about natural fermentation and the benefits as my wife and I are. She makes me an amazing rye bread, "Bordinsky bread". Takes around 6 days. I am very spoiled.

[@TezTezTezTezTez]

I love sourdough bread. I get it from a store in the UK where it's made over 36 hours. I have it with extra virgin olive oil ❤

[@debbieredfern2267]

I have gluten and wheat intolerance and yet I find I can eat a slice of M& s sourdough slathered with goat butter. Heaven after years of gluten free bread😅 only one slice though to stay low carb😮

[@julieellis6793]

​@debbieredfern2267 where do you get it?

[@brentwalker8596]

In my area of California there is a huge artisan baking movement that has built on European traditions and the sourdough bread recipes used in the Bay Area for a long time. I've been enjoying SF sourdough for over fifty years.

[@Beech27]

Just a heads up that, if you live in anything like a large American town these days, you probably have a local bakery that uses local grains, usually stone milled, and basically always naturally (slowly) leavened. All of the benefits discussed here are likely available nearby. Look around and support the people doing good work!

[@strawberrygirl8572]

Yes! I live in a very tiny rural town and even here I can think of at least 3 local bakers who make high quality fermented breads and sell them for a very reasonable price and it's satisfying to support them. They're a very popular staple with many of the locals.

[@Beech27]

@@MichaelTheophilus906 where? I may know of one, at least.

[@fazole]

Glyphosphate in wheat.

[@ReginaApple007]

​@@MichaelTheophilus906micro sourdough bakeries are everywhere

[@Gowiththeflow111]

I am majority animal based now when a year ago I was carnivore and I still say I’m carnivore. I watched a video on European flour vs. American and the differences. I never had problems but any extra steps in eliminating extra toxins is something I like to do. I found a company that sells organic European flour and have been incorporating it into my diet by way of tallow fried scratch silver dollar pancakes. Not only does the extra fat and lil carbs give me more energy, it has not affected my weight loss. I have less carb hangover, lol, the next day. European flour seems to be better. I wish American would stop using pesticides but that’s a deep rabbit hole of supply and demand a cooperate greed to jump into. I’ll now try fermentation to see if I benefit even more. Thanks for sharing your research!

[@Brandon-p8i9z]

Thank you sir. Learned what I've been looking for, the better part of a decade. FINALLY. You got a subscriber, you da man

[@Vanderwoman]

I just got back from a 2 1/2 months backpacking in Europe. On my first week there, I noticed that my right shoulder pain was almost non existent. I did not have to use the Salonpas patches that I brought with me. One week after I got back here, pain is back. I was blown away. It made me think what’s in our food?

[@paulcallicoat7597]

What's in my food is grass that cows eat.I then eat the cow. I stick to meat,butter and maybe some eggs. I can only eat 1 or 2 eggs a week or I get rashes on my legs that last for more than 2 days. I never get rashes from anything else on my very few ingredient carnivore way of eating.(WOE).

[@mycharmedunicorn8715]

My daughter when she was in high school had IBS super bad. If she ate a salad it would come straight out of her into the toilet looking like salad. It was so bad any kind of stressful situation she would have diarrhea for hours. When she graduated high school she was dating a Ford exchange student from Germany and he invited her to Germany for three months. When she got to Germany she could eat ice cream, drink milk eat salads. While she was gone and she gained close to 20 pounds because she was able to eat everything without it coming right out of her. About two years after She came home for Germany she was again having problems and she had a colonoscopy done and she was told she had colitis.

[@Vanderwoman]

@@mycharmedunicorn8715 I’m sorry about your daughter’s condition. We really have to know more when it comes to the food we eat here.

[@DavidWilson-vn7fm]

Great video! Thank you for taking the time to produce this

[@R27035]

Mike, are you making your own sourdough bread with American wheat? North American wheat seems to cause gut issues. My daughter doesn't do well with our wheat but when she goes to Europe and has bread, croissants (not fermented) etc over there, she has no issues. So I'm wondering if we should be eating sourdough with European wheat to eliminate problems.

[@Maggies87]

Lidl Supermarket sells freshly baked German sourdough rye. I think they import frozen loaves from Germany. It’s very good.

[@getter_done]

It will be great when our food supplies, soil, air and water get fixed up and restored! I won’t eat bread in Canada until it is all fixed up. Go Bobby Kennedy jr !!!

[@tillandsiausneoides]

Don't hold your breath. Kennedy is controlled opposition.

[@JoeMoore0617]

I am glad that you do all the research and talk about it so logically. From a practical point of view, it would be awesome if you would do a "how to" video on how to make sour dough bread.

[@Linda-we6en]

Im glad your highlighting this. Its so important the type of processes in which we make our food. Your right about the benefits,

[@conniebratt1109]

I just started the sourdough baking process and I’m loving it!

[@Rob_430]

I’m a follower of you and a home bread baker. I do make sourdough bread and have my own starter for 10 years. I would have liked to see a loaf of sourdough bread you made. Crust and crumb shot.

[@quentins8165]

Its almost like bleach, canola oil, preservatives and chemicals in wonderbread is harmful

[@Highintensityhealth]

Who knew!?!?

[@igorjuricek5683]

I am Czech. I lost 9 kilos this year. I eat quality sourdough bread almost every day, usually with butter and "Olomoucké tvarůžky", our Czech miracle - a ripening type of cheese with low fat content (0,8 g/100 g) and high protein content (32 g/100 g).

[@2ndstreetmarvel]

We’ve been buying sourdough (off the shelf, I know) for the kids to eat instead of regular bread. My mother has started to make it home. With time, I’m sure she’ll get much better.

[@HappyGoLucky70]

Excellent episode! I’m new to sourdough and found this informative. Thanks!

[@Peter-55]

Hi, from the UK. I only eat sourdough bread. I get mine from a small local bakery that makes it properly, which is great.

[@kims3431]

Recipes or how to would be great. A client profile describing before and after adding sourdough to their diet. This is a timely video. Have been considering buying flour from Italy or France to try my hand at sourdough with unadulterated flour.

[@PondersomeIndeed]

You introduced me to something quite interesting. Thank you very much 👍

[@laurendamasoruiz]

Super easy to make your own bread 👌🏻👍🏻 and eat it with LOTS of butter! You’ll love it!

[@Paxicara]

I learned that eating homemade sourdough didn't cause me to feel bloated and full like normal bread did. I didn't know the science at the time but my body could tell the difference! My sourdough starter is going on 7 months old now, super proud of it!

[@LatimusChadimus]

"Normal bread" lmao modern bread* manufactured bread* bread product* 😂😂😂

[@Paxicara]

@@LatimusChadimus so true, hard to call what we find in the stores bread at all haha

[@reniefuwa]

@@Paxicara in Europe, Subway bread is legally classified as cake

[@dragonflyfarm9154]

I’m so glad this came across my feed. I and my Husband have been carb heavy (my love for artisan breads, his because he is Italian and Hispanic) for years. after cutting out starch carbs for several months, the weight is falling off but more importantly my husbands joint inflammation in his lower body has decreased dramatically. I’ve tried adding in a little bread or wheat products here and there and I suffer greatly 36-48 hours after. We have a local organic baker who only does sourdough breads, but she also has a sour dough rye, which my body loves and doesn’t spike inflammation in my husband. I have read that you can make the starter with rye flour, it is said that rye has more natural wild yeast and it ferments quicker. Have you experimented with rye flour? I’m hoping to create a starter with rye and continue the healing process of my gut so I can bring back in organic wheat, if I can’t, I’d be just as happy with rye and what other grains I can bake with besides wheat. I’ve cut tortillas out of my husband diet (being part Hispanic, this was HARD!) with my sour dough starter I can make him high quality tortillas and hope to mix flour and corn (all organic of course) together with the starter. I know bread won’t be an all the time thing, but like you said, having it for a special occasion is something I’m really looking forward to now.

[@arizonamom8773]

Definitely use Rye flour Organic. I have been making sourdough bread for 6 years and i use a rye starter. It is very strong so your starter will be active within a short amount of time. You can mix rye with white or whole wheat flours in your starter as i do this frequently. Also, the same applies to making sourdough bread with different types of flours makes a very good bread.

[@mas2988]

I have learnt to make sourdough bread fermented for 24to 36 hrs no bloating no weight gain and so so delicious

[@ParvatiHumhara]

I’ve been making my family sourdough bread for the last three years and it’s been great. Anything that’s made with regular yeast. I just make it with my sourdough starter instead. recently I’ve taken a break from all the carbs but soon bring it back out. Thanks for this awesome video.❤

[@MirandaClark-v3r]

I’m always blown away by how well you explain things!

[@h.o.j2375]

Proper fermented sourdough is fermented 36 hours not just 24.

[@Mike80528]

@@MichaelTheophilus906 "Bread does not have to be fermented." Reading comprehension issues? OP specifically said, "Proper fermented sourdough..." Please tell me how to make *sourdough bread* without fermenting smart ass.

[@Cas3620]

This was the push I needed to start making my own bread instead of paying nearly nine dollars a loaf for sour dough at my local bakery. I made it years ago but this will be a great winter project, for me!! Thanks! 😊

[@theancientsancients1769]

Bread in Germany makes me not sick! Nor bloated and bread is widely consumed. Over 300 bread varieties exist in Germany more than any country.

[@mdupar]

I’d like to see what you’re doing. It’s always good to get new ideas

[@johnnyk4551]

I love making sourdough and I also like making no knead breads with yeast. You just bummed me out! :) thanks for the info!

[@markstoll9636]

good content. learned a lot. explains a lot too regarding the digestability. the same holds true for italian wine vs american wine. do a deep dive into that topic and it will change your rotation and consumption of wine. thanks

[@mhpjii]

Excellent. Subscribed. Now what I need is practical instruction on how to make sourdough bread at home (that doesn't take three days)!

[@barrons9647]

Great info. Thanks!

[@heidisamuel3524]

glad to find your video on the benefits of sourdough even for the keto carnivore eaters. I'm mostly carnivore with a few lowcarb items like olives and roasted peppers as flavorings...but I am a professional baker, have a sourdough bread business in my local area. I eat small quantities as a celebration once in a while, without the gastrointestinal stress that I use to have.

[@cowsal77]

Thank you for this video. Recently keto/nearly carnivore. Finally losing weight. Love sourdough. Store sourdough makes my joints hurt but don't seem to have same side effects from homemade.

[@Maggies87]

Swedish hard rye bread is made with a sourdough process. Leksands brand can be found at IKEA and larger Giant, Stop N Shops on the East Coast. Lidl sells it in original large rounds under their Södergarden name. I think World Market sells it too. The Swedish name is Knäckebröd.

[@swamphawk6227]

Throwback to Hardee’s Frisco Burger. That’s my first experience with sourdough

[@jahmd8377]

Ditto. I still think about the burger.

[@abejaamarilla4961]

I notice immediately the difference when I wento to Spain..😊 rico pan!! They told me also because different gain..thanks for the extra information.

[@pinkybm9932]

Yes, a how-to (and time lapse?) Video of sourdough bread and pizza would be great! Does organic flour make a difference? I've notice less bloating, cramping and gas but wonder if others do, too.

[@slim_FATSO]

our hybridized wheat supply is a MAJOR problem there are heirloom form of wheat flour we can still buy that is a lot better for you Einkorn flour being one of them

[@robertleugemors338]

Thank you!!!

[@Toddis]

Yo i love sourdough My bread consumption hasnt fucked with my stomach one bit since i moved to scratchmade sourdough with no oil, sugar, or BS added to it Easy Tiger here in austin has some great loaves

[@Sonny_Pinto]

I have Celiac issues so me and my wife are Keto...but she does make a homemade sourdough once in a while with organic ingredients, not sure how she does it, but I can enjoy some toast with butter without the harmful side effects and it's an excellent treat every so often.

[@Terri_2.0]

It´s important for those of us who no longer tolerate much in the way of carbs to remember that we do not need sourdough bread. There is no such thing as an essential carb. That said, if someone is an athlete or trying to gain weight, this may be a way to go. Hard pass for me. I make my own protein bread from egg whites/egg white protein powder and I´m very grateful to be able to have toast or sandwiches again, so believe me, I get it. 💞

[@debbieredfern2267]

True that we don't need carbs. I have a severe intolerance to egg white and eggs in general. They are the food I miss the most and made a carnivore diet very boring for me, although I did stick to it for 6 months to give it a good go. Overall though i wasn't losing weight. I've done low carb but recently found out very low carb is bad for Hashimotos which I have as it activates Reverse t3 hormone , and that is what happened to me and this causes weight gain, which also explains the no weight generally on carivore. So now I do low carb around 40g a day an I find a slice of sourdough with goat butter does not affect me despite also having wheat and gluten intolerance . Only very small slice though😊with loads of creamy goat butter😊

[@Terri_2.0]

@@debbieredfern2267 I´m glad to know you found a better diet for yourself. I thought I could never have any dairy again, but A2 goat dairy is tolerable in very moderate servings now and then. All the best :)

[@dannamosher9461]

I started buying flour from Italy this year and also got an authentic sourdough starter. I researched flours and settled on Antimo Caputo chefs flour because it has so many reviews by people with gluten issues and IBD. I don't eat it every day, but do have a piece or four a week most weeks. No congestion or bloating. The starter is robust and lives in my fridge in a canning jar. I named it Charlie. You're encouraged to name them because a starter can truly live forever.

[@nofearnow8190]

Agreed! I only buy Italian flour as it's much more digestible for me.

[@cski9148]

I buy organic heritage wheat flour from a grower in Minnesota. I love making sourdough with this flour. Chemical free and no hybrid wheat. Delicious!

[@melissasmess2773]

I buy sprouted bread in the freezer section. Thanks for sharing.

[@Marthastewart209.]

Never heard of that thanks

[@julieellis6793]

I believe that has regular wheat in it??

[@EmeraldsFire]

The leavening talked about in scripture was sour dough. Some of the dough was set aside and reused. During passover every year the old leavening was thrown out, everything scrubbed clean, and a new start made after the holiday.

[@run4cmt]

Good information. Sometimes I like bread. I have made my own in the past. I stopped doing that when I found out it is not the healthest option. So sour dough may be an option for me.

[@mitsim]

Would like you sour dough bread recipe. Thank you!

[@uffda]

Check out the bakeries in the USA. There’s many good healthy non-GMO breads out there. Many sourdough varieties are available.

[@sukeyfrugalfrau]

I lived in Germany from 1996-end of 1999: I ate tons of sourdough rye in Germany and it was fantastic. When I came back to the UsI gradually became gluten intolerant . Not to be too graphic… but after a few years it got so bad I my guts when nuts. I started doing no.2 up to 25 times per day and started losing weight which as an already thin person was problematic. I gave up gluten and had immediate improvement… stopped the constant diarrhea, the embarrassing gas etc. I attributed it to the glyphosate used as a dessicant on the US wheat crop. Other people are Tibet Ed to my long distance running,. Part of my gut healing also included bone broth, making my own kombucha, eating fermented vegetables. I continued to do 25-50 k trail runs and I stopped having pre-race diarrhea too. Now I do make bread with mostly grains I grow myself ( corn, rye, no wheat ) and I always ferment and soak this for 3-5 days. I still practice a lower carb diet, never eat seed oils, and eat two meals away. I include moar of my protein ( home grown eggs and pork ) at breakfast. I eat a an almost exclusively vegetarian 2nd meal which will often be just a salad or cooked vegetables but with cheese and or yogurt and or sourcream. This works for me. My weight is stabilized. Yes I agree 8:31 bread is a celebratory food. Yup make my own pizza dough too. Oooo I like your idea of sourdough pizza dough. My pizza usually consists of home grown and dried tomatoes, home grown carrots, cabbage or brussel sprouts, home grown garlic and onions, home grown herbs, and home grown hazelberts. Yup top it with cheese. ( feta and cheddar )…. Yup no yeast in my breads either. And when I set m6 bread to rise it is at least an overnight rising once I form it into loaves. So glad to hear this. I would do wheat again but it just does not grow well in my NE VT short season colder climate,

[@rawbacon]

I can tell you beyond all doubt that when using yeast you have to let it ferment longer. The 2 hours before baking in a bread machine isn't long enough. Mix it on the dough cycle the night before and let it sit in there all night then the next day add about a 1/2 teaspoon more yeast and let it run thru the regular cycle of mixing then baking about 2 hour later, you'll get a totally different bread that way......I've experimented with this and there's no substitute for time, it has to have enough time.........Chorleywood or Bromate (Banned in UK & Canada in the 90s) won't do, it needs time.

[@seanstreck3226]

This is amazing for someone who has historically loved a good sourdough patty melt!

[@OpinionPiece901]

I love sourdough bread.

[@ianorigbo7617]

Ive been eating sourdough for the longest and dont have any problems. I take twice a week.

[@m.j.s.3838]

Started sourdoughing this fall. So great. Sad I didn’t do it sooner.

[@iggypopdrop3509]

Sourdough bread would just make it more addictive because it tastes great.

[@solitairecat1]

We have sourdough pizza every week and I wouldn't want to live without it.

[@miked5487]

oh good to know.. weve been making it for the last few months as our new bread replacement. Its so easy and cost effective.

[@MrsSheffield]

I get bread from a local bakery in Canada that makes traditional German style breads including sourdough, they get their flour from Germany and other European countries to make sure they’re using non-GMO wheat germ flour. I don’t eat it every day but I’d rather have that a couple times a week than any store bought “healthy” bread.

[@jeffwilliams707]

I’ve begun making SD for my home n friends. Many in my group have reported substantial digestive health improvement, more energy and way less bloating. One, a cancer recovery patient hadn’t eaten in days, had my bread and immediately felt well enough to eat a full deli sandwich.

[@brokenpixels263]

Unfortunately sourdough isn't any better for me, my body just doesn't like gluten. My body can tolerate Einkorn wheat much better than anything else, but I still have some issue with it.

[@davidmiller6010]

Pardon me if my understanding is messed up, I'm just a casual observer here. Isn't commercial bread leavened with Bromine? And Bromine is a halogen of which there are only 4, and the other significant one is Iodine. And with Bromine present, it absorbs easier than, and therefore in place of Iodine? Yeast leavened bread is used very little in the commercial realm, and more or less relegated the bakeries and homemade bread. Of course I could be totally wrong, unless I am mistaken.

[@paulcallicoat7597]

You really don't bake,do you? Casual observer would be the hick that had never seen an elevator and thought is was changing people who would walk in an come out completely different. Potassium Bromate is used as a dough conditioner. This allows a better texture and more oven spring. It also does the bad things like block the iodine recepters present in all our major organs which can't use bromate or fluoride to to make them function as designed by God. The attention is just the thyroid which when blocked from regulating our metabolism results in obesity and a lot of other disorders. who would think that our government would allow us to be poisoned by bread? Bwhhahahahahhhahha. After VaxxxGate who would think they wouldn't if it makes them money? You know what was the major dough conditioner before bromate? It was iodine which was really needed because seafood wasn't available as many in the interior of the country were too poor to afford it just a few miles from the ocean in the far past and could be used even now but hey,sick people are needy people and easily controlled if they have weak minds.They might have taken it a bit too far with a large number of the youth now confused about what gender they are and exhibiting mental breakdown. 80% are now unable to be fit enough to qualify for military service. Even with reducing the physical requirements for women the boys are failing. So here is my take on those who write on shit house walls,never mind.

[@matthewjimenez3556]

I have a mill at home so we can grind out own flour. We have a household of six people, including 4 kids. We make homemade breads all the time. I have found that complex carbohydrates are good, while the simple carbohydrates are the ones you want to avoid. Mike has slowly been realizing this fact, glad he came out with a positive carbohydrate video.

[@res2590]

Time to start baking again :)

[@user-cu3xn4xj3i]

I found a flour Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

[@toddwmac]

As someone who suffered for years with debilitating but undiagnosed lower back and groin pain, I can't agree more with this video. As hyperbolic as it sounds, I changed my life after I went cold turkey on gluten 5-6 years ago when someone told me about non-celiac, gluten sensitivity. It was the best thing I ever did for quality of life and I sounded like a bad infomercial when talking about it to anyone who would listen. After several years of research, and after finding and then beginning to make pinsa (Pinsa Romagna style pizza is all the rage in Italy) several years ago, the sourdough connection became obvious. A long fermentation (48-72) hours, and a sourdough base consistently does the trick. If you do look for Pinsa here in the US (which you should) , be sure to look for a wheat/soy/rice flour using a sourdough leavening with a long rise. You will be glad you did.

[@scrout]

I've seen a KZbin influencer test regular bread versus sourdough with his glucose monitor and there was no difference. Same blood sugar Spike. Just one data point.

[@criSOME1]

If it’s the one I’m thinking he says that there are lower levels but it’s not significant. If I remember he didn’t show his stats but stated a percentage similar to the chart shown in this video. He seemed bias and dismissive especially since we now know that carbs need to retain their nutrients in order to counter act the effects of glucosamine. That’s what the bacteria helps with

[@doddgarger6806]

Seen it, same blood sugar spike

[@quattr03]

I eat eggs omelet a few bites first then eat the sourdough w egg, my sugar spike is acceptable to me, around 20ish+ increase. No difference when I had bread+ham+cheese in Spain, same increase level.

[@criSOME1]

@@doddgarger6806 we will all be laughing years into the future when we finally unstained that its ok to have carbs so longs as the nutrients and minerals are retained. Sourdough is a healthy alternative whether you like it or not

[@missyleonis]

I live in Texas. I for almost 2 years did a ketogenic diet behind health complications from my hashimotos. I left keto end of last year behind developing random glucose drops again (I have hashimotos induced reactive hypoglycemia) that made me very sick. I am currently weaning down carbs again and long term intend to do more of a carb cycle approach. Certain foods that may not trigger a glucose issue can cause other issues for me. Some can cause a glucose issue and other health issues. Beans if not fermented flare my ibsd. Unfermented rice and wheat trigger my eczema and possibly my hereditary asthma as well. I make my own sourdough starter with things like acv, komboocha, or water keifer I make myself. I haven't quite gotten loaf bread right since even if it rises well it's still a bit doughy. But making bread with a mix of day potato's and beans mashed up a) creates a complete protein like tempeh which often is made with a mix of legumes and rice, b) gives a very low carb option for several foods, and c) helps heal the health issues I listed above, and d) helps with nutrient absorbtion as do other fermented foods I eat daily which with how my hashimotos affects my stomach acid, plus not having a gaul bladder, plus my ibsd can and often does cause deficiencies. The most recent I tested positive for was folate late last year while doing a month stint of carnivore. I have a history of anemia that since age 6 borders on life threatening occasionally so being low in things like folate, B12, K2, and heme iron are of major concern. Fermented foods often have a lot of B12 and it K2. If I cook and ferment red meat or organ meats I get folate and heme iron. If I cook them ferment eggs I get a lot of folate. If I ferment leafy greens or spinach into sauerkraut or kimchi I get plant based iron coupled with vitamin c to maximize absorbtion of a not as bioavailable form of iron but also have it partially broken down making it more bioavailable and also easier to convert into heme iron since it's already partially digested and briken down. I am no Dr or nutritionist. In fact I barely graduated high school and dropped out of both college and a technical school..I do have plenty of family in medicine and can read my own medical charts or test results (not the summary meant for the patient, but the full report with medical terminology,) and comprehend it as well if not better than the Dr most of the time. The most recent instance of this was earlier this year with my gastroenterologist and my colonoscopy results. One term I was pretty sure I knew the definition in English but did need clarification and as a result did need to clarify what thought the results and report were saying was correct and my theory of the implications was correct. Which it was.. The reason I do all of that is with my hashimotos at the start I followed the Dr with the "here take this pill" approach and almost died from it. Here tahe this pill does jack squat if you a) have a condition thst you soent decades undiagnosed and untreated for that is degenerative and b) have a abnormally high toleracd to medications that can cause immunity to mefication issues. I no longer blindly follow Dr advice. I research, I read my labs and results in detail, abd with with my Dr and at times tell them based on my research what labs, meds, or other things I need and need a prescription to get. Most recent was a cgm which I'm still trying to sort that one and right now am trying to get a new Dr behind the current ones extreme negliyabd incompetance that is liable to kill a patient at their clinic that specializes in internal medicine especially if their conditions are hard to manage or poorly managed which for the most part mine are not. I like the info stated in this video and agree with a lot of it. I'm finding that fermentation solves a lot of issues from a variety of health issues and complications.

[@lbelsick2689]

Good bread is wonderful. I’m surprised how apologetic you are discussing good nutritious food. Thank you for the great information.

[@justforthehackofit]

I eat 100 % oat bread using an old non-hybridized oat - avena nuda. No yeat or sourdough (no rising) but it's fantastic to be able to eat bread without many of the drawbacks.

[@scp240]

Couldn't agree more. I spent a couple of months in Europe this past year and ate bread every day. I came back weighing less than my weight at home! I also felt great and had lots of energy. I've starting incorporating sourdough into my home diet, with a couple of slices every day. The only difficulty is in finding a source of organic sourdough. Even Whole Foods, Trader Joe's, and my local organic market don't carry it. I've found an unlikely source at Wegman's, but it boggles my mind that these other stores don't have it.

[@StripedCheeseBread]

I have bread every day in every way. I also use yeast as sourdough has a higher histamine content where my family cannot eat histamines due to sickness. They also hate the sour taste. Since eating bread I’ve lost a wart. Nails started to grow. No more constipation. I don’t get sick as often and when I do, it is quite light. Because of bread, I am not afraid of being around people who are sick. It’s been amazing. I mill all my own grains and use 100% freshly milled wheat milled in my own kitchen. I buy no flour as I consider purchased flour, even organic ancient grain flour, to be poisonous. I’ve been able to lose weight so much easier without the hypoglycemic episodes that I get if I eat white rice or flour made bread. I’m crashing 5 hours later if I don’t eat. I can eat 1 roll from my bread and I will not crash 7-8 or ever 10 hours later despite being hungry.

[@teresawhite791]

U need to be in sue beckers testimony podcast 😊 I love our freshly milled whole wheat bread with flaxseeds. It’s amazing! No constipation here either! 💜💙💚❤️

[@youtubeyoutube8028]

Please do a detailed baking video👍

[@Tomt13241]

That Kelloggs story about chemicals being more addictive in America is nuuts too!

[@rld1278]

In a sourdough group ive noticed a couple things. With no diet changes ppl have been losing weight, and at first they started out gassy then it subsided. Seems as if its fixing a gut issue (probiotics) and allowing the body to process the SD without piling on weight from it, in fact losing.

[@AJAesthetics]

I only eat Jason’s sourdough bread, based in the U.K. and easily available. Amazing on my digestive system

[@moiragoldsmith7052]

I'm in UK. Master Baker and Confectioner here of 45 years, now retired. I have tried over many years to find a way to make and eat 'decent' bread etc. without having a dreadful reaction. I am fully aware of all the technicalities, science , grain types, fermentation lengths and history etc. I still can not eat grains without massive inflammation, even though Medical Dr's tell me I am NOT allergic or even sensitive to grains. Even 27 hour fermentation where all proteins should be denatured still upset me. ....jeezzz the irony🫣🙈😂.

[@solitairecat1]

It is important that we all listen to what our body is telling us!

[@ellajayleenbryan9636]

Your reaction could be from the mold/mildew in the grains from storing in silos.

[@kirkklepfer867]

I never get tired of ribeyes. I've been low carb since 2016.

[@Terri_2.0]

There´s a saying that if you´re not hungry for a steak, you´re not really hungry. To each their own, though. 💞

[@doddgarger6806]

Awesome nope never or eggs

[@KenWang2]

@@kirkklepfer867 What about McDonalds biscuits

[@debbieredfern2267]

​@@MichaelTheophilus906waste, what waste? Eat every bit of it. There's never anything left on my plate 😮

[@anjelaye18]

Beside being good type of bread to eat, sourdough bread is also so much FUN to make, I enjoyed all the making process, started since June this year and been baking it nonstop since, we didn’t buy bread from the store since day 1 I started making sourdough ❤

[@Storm_Lily]

100% sprouted bread also works well for me. I'm still low carb most of the time though to keep my blood pressure down.✌🌸

[@picodegallo1959]

I've heard this for a while. I think it's intriguing enough to look at. Also, if it can help, it might help people. Anything to make people think differently- food as fuel rather than an emotional outlet.

[@Liam-ql7tr]

We been eating sour dough pancakes using feom discard ( excess sour dough used for loaves)