Could someone point me to some info about sourdough?

[Dillpicklechip]

Well I'm still very new to the whole TF thing...and one thing that I am confused about is the idea that yeast bread is bad for you and sourdough is okay.

I've been poking around on the WAP website and have read many articles, but somehow I've missed the explanation on this. Could someone please point me in the direction of some info explaining why sourdough bread is better?

Also, are there any websites that offer recipes and advice? I'd love to give sourdough bread a try anyhow because I like it, but I have no idea where to start and my library seems to have NOTHING on the subject or traditional foods in general.

Thank you!

[Rhiannon Feimorgan]

Well there is a nice long conversation here about sourdough http://www.mothering.com/discussions...d.php?t=438763

My understanding is that grains contain phytic acid which is not healthy. Soaking or sprouting grains helps break down the phytic acid. (I'm not sure if I'm spelling that right) Sourdough takes such a long time to rise that in effect, the flour gets soaked. Also the long rising time allowes the yeast time to break down the gluten and make it more digestable.

Someone correct me if I'm wrong, I'm still learning!

[Dillpicklechip]

Thanks Rhiannon, that thread has tons of advice for me to read.

I guess what I was really curious about the most though, is--Is there something unhealthy about commercial yeast itself? Isn't a sourdough starter just a kind of yeast? Or is it just the long rising time that makes sourdough better (breaking down gluten)?

[kallyn]

Commercial yeast gives you a really short rising time, which isn't long enough to ferment the grains and break down the antinutrients and the gluten.

[MaryCeleste]

If you use a tiny amount of commercial yeast -- a fraction of what's recommended in most recipes -- the bread will have a much longer rising time. However, the pH of the yeast dough will probably be higher, depending on the ingredients (less sour = less acidic), and phytates are broken down more effectively in an acidic medium.

Another difference is that sourdough usually contains many different strains of yeast, while commercial yeast only has certain selected ones. Sort of like homemade kefir vs. store-bought yogurt.

I've also heard that commercial yeast sometimes has lots of "nasty" ingredients. Red Star brand just contains yeast and sorbitan monostearate (whatever that is!). But it looks like most of the chemicals are used during manufacturing:

http://www.rapunzel.com/company/comp...ews_cont1.html

Rapunzel's organic yeast would seem like the better choice, as commercial yeasts go. (But it doesn't say whether or not it's gluten-free, for those of us who have to eat that way. Given that it's "grown on grains," I'd be inclined to think it's not.)

[memory maker]

Originally Posted by Dillpicklechip

Also, are there any websites that offer recipes and advice? I'd love to give sourdough bread a try anyhow because I like it, but I have no idea where to start and my library seems to have NOTHING on the subject or traditional foods in general.

Thank you!

http://cookingnt.com/default.asp

[Dillpicklechip]

Okay, I understand now! Thanks everyone.

Carey, that website is great, thanks!