'The other day I went to the farmer’s market in Santa Monica and spent some time talking to Jack Bezian of Bezian’s Bakery, the home of Los Angeles Sourdough. I say “spent some time” which makes it sound like twenty minutes or so, but the truth is I must have talked to him for a couple of hours.
The man is a font of fascinating information about health, nutrition, probiotics, gluten intolerance, and fermented foods. He’s been baking traditional sourdough bread since 1966. I’m not talking about the fake stuff you find in grocery stores — this is bread made from a living sourdough starter.
Most modern bread is made with baker’s yeast. Sourdough starter is the traditional way of making bread. It’s how everyone used to make bread before they had commercial baker’s yeast. There are many advantages to eating naturally fermented bread instead of modern bread made with yeast.'
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Top 10 Reasons To Eat Real Sourdough Bread — Even If You’re Gluten Intolerant Updated at :
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Sunday, November 17, 2013
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