One of the main focuses on the article was sourdough. Many people who were interviewed said that they were able to tolerate sourdough without problems(barring those with Celiac). Interestingly enough, it is the refined flour sourdough bread that is getting the thumbs up. Commercial whole wheat flour is not the same as flour you would grind from whole grain at home, since it is ground/smashed, then the parts are separated, and divvied out to various sources, and then they are remixed when a whole grain order comes in. Manyy find that this is too hard on their digestive systems. Before you reach for Organic refined flours, the article said that these do not have the fortifications added, and apparently to make a good sourdough with refined flour, you need to have those fortifications to feed the yeasts, otherwise they do not grow well.
Ancient (non-tinkered-with/non-GMO) grains were also given the nod and stronger approval than commercial refined flour.
I have been doing well with a once-a-week or so whole grain spelt pizza crust made at home.
So...I am thinking about branching out and trying to make sourdough from spelt and any other ancient grains I can find, and seeing how I do with it. I would like to do it with whole grains, even if I have to finely grind them at home.
Hmmm...this is much like our ancestors made bread, isn't it? Getting back to basics...
Keepin' it Real!
Take a look at the article. I bet you will find it just as interesting as I did!
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