A True Health Bread

Bread was first leavened by the Egyptians around 2300 BC.  They discovered that a mixture of flour and water left uncovered for several days bubbled and expanded. If mixed into unleavened dough and allowed to stand for a few hours before baking, it yields light sweet bread. This kind of natural leavening remained the basis of Western bread baking until the 20th century when bread made from commercially prepared yeast was introduced.

            Naturally leavened breads rise over time (6 to 8 hours) by the action of wild yeast spores drawn into the sourdough starter from the air. Mixing the starter with more flour and water and a little salt forms bread dough. In addition to being naturally leavened, home-baked naturally leavened breads offer other nutritional benefits because it contains only the highest quality ingredients. 

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Of all forms of leavening, Naturally Leavened Bread (sourdough) is the healthiest, most natural, and best tasting. Commercial yeast has been chosen and bred for speed and force of rising, at the expense of everything else, just like purebred dogs that have lost intelligence and health to gain fashionable appearance, or cows that produce more and more milk of lower quality and greater toxicity.

            Commercial yeast is a single kind of organism that belches a lot of gas really fast and transforms grain into something that's even less good for you. Sourdough is two organisms, wild yeast and bacteria, in symbiosis. Together they transform the grain to make it more healthful, more digestible, and also resistant to getting moldy or stale. Many people with wheat allergies or "yeast" allergies have no problem eating real sourdough.