Daily Bread Provision

Bread is not the enemy. In fact, it is a wonderful addition to meals found in blue zone regions where higher populations of centenarians live (those who live past 100 years of age).

When they do eat bread it is predominantly sourdough, or a 100% wholegrain bread. Bread should be slowly fermented over a long period to reduce gluten, and eaten in moderation. When you do these things bread will impact your life in a positive way just as the Lord intended bread to do!

I read an article at https://www.bluezones.com/recipes/food-guidelines/ that stated “Traditional sourdough breads actually lower the glycemic load of meals, making your entire meal healthier, slower burning, easier on your pancreas, and more likely to make calories available as energy than stored as fat”. It’s no coincidence that the original ancient farro grains found in the Fertile Crescent during early civilization are all low in gluten, and full of fiber. God didn’t make bread bad, our culture did that.

Now go bake a loaf of some good whole grain sourdough!

This is day 7 and the final feeding of our sourdough starter. I went ahead and fed it earlier. From here I’ll let it rise and stick it in the fridge until I decide to bake. Sourdough starter is very resilient and can last a long time in the fridge.
Another trick I have is to make a little extra and put it in the freezer which will stay alive for months in my own experience. I pray this was helpful, and something we can all look back on in the future. You never know what kind of skills you are going to need to have in the future. The bible explains in Ecclesiastes 3:1-8 that “there is a season, and a time to every purpose under the heaven”. I want to thank our Father in heaven who knows all, and prepares us in advance for any and every season. In Jesus name, amen.

Thanks for taking the time to tune in.

What is sourdough starter?
A sourdough starter is a natural leavening agent. By simply putting flour and water in a jar you capture microorganisms in the form of wild yeast who feed on the sugars found in the flour and water mixture in your jar. This activity causes carbon dioxide and is what makes that beautiful rise in bread when you make it. This process is slower than using store bought yeast but the benefits to your body are undeniable. These microbes have a major role in our digestion when it comes to digesting bread. Some of the best things come to those who wait. The bible tells us that those who WAIT on the Lord shall renew their strength. Isaiah 40:31

For starters, if you want great sourdough starter it can be as easy as asking for some from a bakery, or even a neighbor. From there you can pop it in your fridge and feed it more flour and water once a week. I'll show you step by step in this 10 part series on how to make it and maintain your starter.

If you want to make your own sourdough starter it's pretty simple. Before we begin, I took some pictures of some things you will need. By the way, if you don't want to use a scale you don't have too. I like to be precise but if you don't mind you can certainly do it in parts.

The tools I use to make sourdough starter:
-mason jar
-scale
-spoon
-flour & water

Next week I will begin with a fresh jar and walk with you step by step in creating your own sourdough. Stay tuned and happy baking.