Comments on: Slow Ferment Sourdough Bread

By: cr215

cr215 — Sun, 19 Jun 2011 10:20:49 +0000

Just bought your book on kindle and wanted to join the group as well

By: Grace

Grace — Mon, 14 Feb 2011 02:15:23 +0000

I am amazed to discover that these findings are based on such a simple solution. We love bread. It’s just been such a problem all my life. I’ve had brain fog and weight gain and yeast for years, keeping me from having a good social life and doing well in school. Now with the damage done, this simple solution is becoming evident. For all the years of thinking allergies were not the problem, and then finding out that milk, wheat, and eggs were the problem, my hopes and health improved with diet modification. I will be ordering this bread to try it and make my own fermented yogart too. First I have to totally fix the leaky gut syndrome with the probiotic pills and abstaining from all the allergens, then I will give these fermented foods a real try, because, milk and eggs will cause congestion in my ears and swelling results in loss of hearing, worse than a headcold. The wheat causes yeast overgrowth resulting in tiredness, inattention, brain fog, bloat and weight gain. It also may have been responsible for causing hashimoto’s hypothyroid condition. Soon, someday, I’ll give this all a try. In the meantime, I can give these foods to my family. It truly sounds wonderful. Keep up the good work. This brings hope and healing for our thoughts and feelings. Thank you all for sharing.
Perhaps you can come up with sprouted/fermented brownie mix and spaghetti, someday.

By: Make Me A Cake As Fast As You Can. | UnRuley Articles

Make Me A Cake As Fast As You Can. | UnRuley Articles — Mon, 17 Jan 2011 11:49:07 +0000

[...] I stopped buying bread from the shops and instead make our own soaked (also called fermented) bread. The soaking process helps to break down phytic acids in the flour which can be hard to digest [...]

By: Homemade for the Holidays | UnRuley Articles

Homemade for the Holidays | UnRuley Articles — Sat, 01 Jan 2011 01:07:41 +0000

[...] mentioned before how very much we like cooking, baking and eating. Our food frenzy included slow ferment sour dough bread, cranberry orange courgette bread, candied ginger, candied grapefruit, cranberry ginger [...]

By: ChinChin

ChinChin — Wed, 08 Dec 2010 21:59:05 +0000

Hi there,

I’ve been experimenting with making long-fermented breads. I first became so inspired when I was reading “Bread Alone” that I even built my own traditional bread oven in the front patio of the house. The book was written by a French baker who has several bakeries throughout New York. I highly recommend Bread Alone to everyone seriously thinking about being engaged in bread making. You’re going to have a different perspective of what bread is when you read it.

Really like Meredith’s idea that she doesn’t use additional yeast for the sourdough starter. All the “good” traditional types of flour, grounded in a mill, naturally contain yeast. So all you need is spring water, time, and continuously assured ideal temperature for the starter to be perfect to ferment your final dough.

On the other hand, if you prefer slow fermentation to the faster process, your dough doesn’t need either sugar or other molasses. Although yeast feeds on sugar,the fungus won’t die, because you’re going to add more flour to the first dough which feeds your yeast with more sugar. Moreover, your yeast is going to vigorously spread and make your dough come up big time. Salt is needed to retard the hungry yeast, so when it will come to “oven spring” during baking, your bread will surely “reach it’s peak”.

Great site, good topic.Thanks.

By: Yuri

Yuri — Tue, 05 Oct 2010 15:01:54 +0000

The entry by Clive Lawler dated Feb 25th, 2008 at 11:19 am
The reference to “Bull in a China Shop” can now be found at:
http://www.fibermenace.com/gutsense/chinashop.html

By: Diana Fessler

Diana Fessler — Wed, 07 Jul 2010 19:15:41 +0000

Please elaborate on the following sweetners and the measure of a dessert spoon.

Jaggary, Rapadura or molasses 1 dessertspoon.

Thank you,

Diana

By: Beverly Allison

Beverly Allison — Mon, 04 Jan 2010 01:57:21 +0000

I would like to order the book Whole Don’t Mean Wholesome, but the am unable to “shop” on this website, says there is an error. How do I order the book (I am in the U.S.) what does it cost and what would shipping cost to 87114?

By: Marian

Marian — Fri, 27 Mar 2009 23:43:18 +0000

A comment for those who are lactose intolerant and don’t think you can use yogurt in a recipe, or just to eat. You can make your own 24-hour (i.e., long-fermenting) yogurt using the same principle that Clive uses for bread.
I’m lactose intolerant and I do this every week. The resulting yogurt is superb — especially when made with 1/2 and 1/2 instead of milk (definitely do not use low-fat or skim milk); it’s thick, creamy and just nicely tart. (It’s also very good with raw milk with the cream still in it, if you have access to that.) Heat a quart of 1/2 and 1/2 but don’t boil it. Cool it to 100-110 F. Add plain yogurt as starter (1/2 cup will do). I use Fage thick Greek style yogurt as the starter. I incubate my yogurt in the oven with just the light on. Any method of keeping it at about 105-110 F will work. Leave it for a full 24-hours. In that time all discernible lactose (milk sugar) will have been eaten up by the fermenting process. (If you actually own a yogurt maker, just keep it on for 24 hours.) Twenty-four hour yogurt is a staple of the Specific Carbohydrate Diet, which I’m on for Crohn’s disease. Part of that is not eating bread/grains of any kind (no sugars/starches except those in honey and most fruit, because they’re very hard to digest for people with inflammatory bowel diseases). So I’m very eager to try your bread method, Clive. I’ve always loved sourdough.

By: Carlene

Carlene — Thu, 12 Feb 2009 08:00:17 +0000

Hi Clive,
I would also like to know if there is an alternative to the yoghurt in your recipe for those with dairy allergies. I understand raw milk may not provoke allergies but I do not have access to raw milk to make my own yoghurt. I would love to try the bread but need a yoghurt replacement.
Please reply so I can try,
Thanks
Carlene