Stuart was baking on Friday afternoon for the retreat, since the dinner menu was soup and bread before yoga, and fruit in agar agar for dessert afterwards. He makes his own sourdough, working from two ‘mothers’ which are fed regularly. Sourdough bread has many benefits; for example it is less likely than yeasted bread to produce a blood-sugar spike, is more readily digestible because the bacteria and yeast in the sourdough culture work to predigest the starches in the grains, gluten is more broken down and digestible, and sourdough bread has a natural preservative in acetic acid produced by the process. Not only all that but it smells and tastes delicious! Our favourite is a 100% rye bread that lasts for ages, remaining moist and fragrant for a week if we don’t demolish it before then.
Our weekly bread is not always baked in the wood-fired pizza oven, but the retreat bread was! Toast is even more delicious with the aroma of wood smoke exciting the edge of your palate. Why don’t you try a sourdough loaf next time you get the chance, and then it is only a few easy steps to making your own.
Thanks to Frizz for his SSS challenge …. hop on over and join in the fun, you will LOVE Simon’s Cat, and don’t miss surfers, or stillettos, or shoes. I would love to see what you come up with for the letter S!