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Real Sourdough versus Wheat Bread

Updated on April 23, 2013

Has Wheat/Yeast Bread Put Us in Jeopardy?

For Thousands of years naturally leavened, wholesome grain Sourdough, was considered to be an unquestioned staple in our diet.

More and more we are hearing reports about wheat bread and other wheat products being in jeopardy of losing that status.

Millions of people have discovered that some or all of their suffering and illness may be related to wheat and wheat products. Gluten, which is wheat's primary binding ingredient, is at the core of the issue. There are other concerns as well.

Bloating, indigestion, weight gain, lethargy, autoimmune issues and serious diseases such as Celiac are suspect. Celiac attacks the small intestine and creates difficulty in digesting food.

Celiac disease has increased over 50% since 1960.

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Has Wheat Bread Baking Been Compromised?

I for one, believe that our food sources have been compromised in three key aspects.

Number One: The way most of our food is grown is suspect, due to all the pesticide and herbicide usage, toxicity levels, and the concentration on volume. Now we also have to be concerned about GMO's - Genetically Modified Organisms!

It is well know in scientific circles, that higher uses of fertilizer equals correspondingly lower nutritional values and higher starch and gluten content.

Secondly: Most of our foods are over-processed. It is my contention that a lot of nutritional value is lost in this step. When wheat is processed to make white flour, they remove much of the germ and the bran fiber.

Thirdly: We must be concerned how flour is turned into bread dough. Yeast plays a key role.

If our food supply had the nutrition levels of even a 100 years ago, I dare say, there would be a great deal less need for antacids products and the like. Maybe even chemo therapy, etc..

If our country was really concerned about Health Care, this would be a great place to start.

The chance of this happening is slim to zero.

I'm afraid the green "dough" has ruled in this whole process and we consumers are the losers.

Nutrition is at the bottom of the list.

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How can a nation be great if its bread tastes like Kleenex

Julia Child

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Great River Organic Milling on Amazon

These are Non-GMO Grains

Great River Organic Milling, Organic Whole Grain Hot Cereal Multi-Grain, 25-Pound Package
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Pack of four, 5-pound bags (total of 20 pounds)

Certified organic; non-GMO grains

Milled from hard red spring wheat grown in the northern plains

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Works well in bread machines that have a whole grain cycle

 
Great River Organic Milling Organic Bread Flour Seven Grain, Pack of 4
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Pack of four, 5-pound bags (total of 20 pounds)

Certified organic; non-GMO grains

Contains a hearty blend of organic stone-ground grains, wheat, brown rice, corn, rye, oats, millet, barley

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Great River Organic Milling Baker's Gift Set - 4 Pack
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Variety pack of four, 5-pound bags (total of 20 pounds)

Certified organic; non-GMO grains; kosher

All Natural and Organic

Provides convenience for bread machine owners who want to add variety grains to their breads

 

Bob's Red Mill on Amazon

100% Stone Ground Whole Wheat Flour, 5lbs
100% Stone Ground Whole Wheat Flour, 5lbs

100% stone ground from hard red U.S. Grain

Nutritious bran and germ still intact

Freshly ground on cool slow turning stone

 

Sourdough Starter on Amazon

Healthy Sourdough Bread is My Choice

I made a decision recently to reduce and minimize my intake of wheat products. I did this because I have had severe stomach issues in the past and while my supplement regime (which includes daily probiotics and enzymes), has helped a great deal, I felt it might be time to add another element to my approach.

I can't imagine how anyone can give up wheat entirely - it's in so many foods. Breads, Cereals, Pasta, Pastries, Crackers, Pizza, Meatless Entrees. You get the idea.

I think bread would be the hardest to give up. For me and my diet, it is a staple.

So, I have turned my attention to Sourdough Bread and 100% Whole Wheat Organic Flour - non GMO preferably.

Photo by Author

Turning Flour Into Healthy Bread

The process of turning quality whole wheat flour into wholesome Sourdough bread is entirely different than the typical bread on most grocery store shelves.

Yeast was introduced just in the last 100 years or so. Before that, all bread was made by using only the natural starter that exists in flour and water. Sourdough's fermentation secret is inherent in Mother Nature's bacteria and yeasts, which is in the flour itself, as well as the water and the air.

Somehow this process makes the gluten and starch in sourdough more digestible and the sugar content easier for the body to absorb

Commercial breads cannot begin to match this process.

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Mixers on Amazon

Many Bread Making Pros Prefer to Mix by Hand, but Power Mixers Have Their Place

Does Healthy Sourdough Bread Work for Us?

Absolutely.

I saw a clear difference in a matter of days. I simply felt better. When I eat less than stellar wheat products, feeling better suffers.

Once you train your pallet for the healthy benefits of sourdough, no matter what healthy grain you chose - white, whole wheat, rye, spelt, multi-grain, etc., all other breads can no longer compare.

My wife was diagnosed with lupus back in 2006. She has been on a special diet ever since. Sourdough is the only bread that she can eat without side effects.

My next goal is to start making my own Sourdough products. I have my starter and I'm in the middle of getting ready to make my first loaf!

Bread Makers & Sourdough Bread Baking ?

If you have a bread maker or think you may need one, be sure to go

here and read Mike's advice before you decide to make Sourdough with a bread maker.

The bread maker must be "programable" and have a "bake now option" at minimum.

On Sourdough Taste

Sourdough does have a slightly sour taste. It's only a matter of a short time before your pallet comes to the place where it will thoroughly enjoy the flavor.

If you are at all serious about the quality of the flour you want to use, look for stone milled, organic, non-GMO, 100% whole wheat, that is ground (not smashed) on slow turning cool stone.

Those that know bread, know that there is no better bread than Real Sourdough.

Activating Your Starter

Feeding Your Activated Starter

How to Make Sourdough Bread

Grain Grinders on Amazon

Be sure to read the product description

NutriMill Classic 760200 High Speed Grain Mill, 1200 Watt, 5 Cups Per Minute
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20 Cup capacity grain mill that keeps all the vitamins and nutrition in every batch of flour

The world's first variable texture control mill for creating fine or course flour

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KitchenAid KGM All Metal Grain Mill Attachment
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Grain-mill attachment for home-grinding low-moisture and low-oil grains

All-metal construction; attaches easily to KitchenAid stand mixers (sold separately)

Choose from barely cracked to extra-fine consistencies

Grinds oats, wheat, corn, rice, and other grains; cleaning brush included

Measures approximately 8 by 4-2/5 by 8-1/5 inches

 

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How do you feel about Wheat versus Sourdough?

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    • Floman LM profile image
      Author

      Floman LM 3 years ago

      @Rusty Quill: Thank you - glad you enjoyed it.

      I've tried making my own SD bread, but living at 9000 feet altitude made it very difficult, so I had to abandon that idea - bummer. Fortunately we have access to great SD bread locally.

    • Rusty Quill profile image

      Rusty Quill 3 years ago

      Wonderful lens, I love a good sourdough I haven't taken the plunge into maintaining my own starter but it is definitely something I am interested in trying sometime.

    • mirrie profile image

      Mirrie 4 years ago from France

      I bake everyday. It is great to read about sourdough, I love it - I made my own starter with water I had boiled potatoes in and local honey, it is well over a year old and going strong. You can make amazing sourdough pizza bases aswell.

    • profile image

      themastermind 4 years ago

      great lens.enjoyed it and learned something

    • hovirag profile image

      hovirag 4 years ago

      I like both :) and I enjoyed reading your lense!

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @ghebert: Thank you for the kind remarks! I would be bummed big time without bread.

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @mtg724: Thank you! I enjoyed making the lens :-)

    • ghebert profile image

      ghebert 4 years ago

      I love bread and I love your lens! Thank you.

    • mtg724 profile image

      mtg724 4 years ago

      Great lens you did an awesome job.

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @SteenBiilmann LM: Thank you - glad you like it!

    • SteenBiilmann LM profile image

      SteenBiilmann LM 4 years ago

      Great lens - thanks!!

    • UniversalCats profile image

      UniversalCats 4 years ago

      Nice! Will try sour dough!

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @crstnblue: Thank you. Nothing quite like the aroma of fresh baked bread....

    • profile image

      crstnblue 4 years ago

      Very nice lens! Makes me recall childhood moments and the warmness from my grandma's home while preparing homemade wheat bread....

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @Bairbrae: You're way ahead of the game making your own bread. Sourdough bread can be made from whole wheat flower. If your family is doing well with regular yeast risen bread - that's great. Just be aware that sourdough is the bread to turn to if wheat bread becomes a problem.

      Thanks for the like....

    • Bairbrae profile image

      Bairbrae 4 years ago

      Nice lens! I enjoy making bread and like both wheat and sourdough. My husband prefers wheat bread, though, and since he's the bread eater in the family wheat bread is normally the type I make.

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @PinkCattleya: It used to be that way, but not any more - Bummer.

      Thanks for checking out the lens.

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      @anonymous: Sourdough can be made with whole wheat, rye or multi-grain. A key factor to keep in mind is that true sourdough does not use yeast. Yeast and compromised grains have put our "daily bread" in jeopardy.

      Thanks for stopping by.

    • PinkCattleya profile image

      Camile 4 years ago from Doha Qatar

      Great information! I thought as long as it is a Wheat Bread it's good, never thought of other factors.

    • profile image

      anonymous 4 years ago

      My Mom used to make bread, it was usually whole wheat and very good.

      Sourdough bread is good, but I like my grains. :)

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      That's neat that your Mother used her own starter. That's what sourdough is all about.

      Real Sourdough should have no yeast. It is yeast and poor quality grains that have compromised our"daily bread".

      You are indeed fortunate to have a bakery nearby that makes organic bread with locally grown wheat. That's cool.

      We don't have access to organic sourdough bread. That's why I'm seriously considering making my own.

      My wife does okay with regular sourdough made without yeast, so I believe organic would be really great.

      Thanks for stopping by!

    • Dressage Husband profile image

      Stephen J Parkin 4 years ago from Pine Grove, Nova Scotia, Canada

      My mother used to keep a bread culture like this on the go all the time. I did not know before that this is the difference between sourdough and other yeast based breads and have made my own using yeast. It has never tasted the same as hers did now I know!

      We are extremely lucky living in Nova Scotia as there is a local bakery (La Have Bakery) that uses all organic flour and which bakes the traditional way, their bread is very popular and they are keeping the local organic grain farmers alive. The only problem is that they do not use preservative so it is only available within 100 kms or so from the bakery. I also had nor realised before that this bread does not aggravate people with celiac disease, or rather it does not aggravate their disease! LOL

    • sockii profile image

      Nicole Pellegrini 4 years ago from New Jersey

      Lots of useful information on this page. I too try to eat as many whole and ancient grains as possible, vs. the over-manipulated grains that flood our markets today. I mostly cook with specialty flour from Italy.

    • Floman LM profile image
      Author

      Floman LM 4 years ago

      Companies like Monsanto have really messed up our grain supply - all over the world. You have to do what you can to purchase the best flour available, but keep in mind yeast is also a part of the wheat bread problem. Sourdough deals with that.

    • Elsie Hagley profile image

      Elsie Hagley 4 years ago from New Zealand

      You have covered it well, real sourdough versus wheat bread. I make my own bread, but flour has changed so much over the last year or so, especially in New Zealand that I don't really know, right from wrong, see what other viewers think.