It comes as no surprise to most of us that our Bread choices in the marketplace are pretty limited. Most breads are made with enriched flour, which means that nutrients have been taken out (while being processed) and then put back in. Some also add sugar (eg. High Fructose Corn Syrup, Splenda…), Soy, Canola Oil and other “not so good” ingredients! Most sandwich breads on the market are what we call “Colon Cloggers”..he,he – I think this term came from Kevin. Why? Because most are just not that digestible. What we need to be eating is breads with whole grains and even better, sprouted grains.
We’ve bought Ezekiel Bread for a long time…knowing that it contains some soy, but not having any other alternative really. We’ve also been dabbling in making our own bread. This all started when we learned from our good friends at Azure Standard about making your own Naturally Leavened bread. We obtained a starter from Evagene and thus began our journey of making our own bread!
It’s been a little over a year since we’ve been feeding our starter and last spring we even made our own starter! It’s been fun, but it’s also been frustrating at times when the bread doesn’t always turn out the same… Although, I made a batch of English Muffins last night that turned out beautifully!
A few weeks ago, I learned about an online eCourse that is all about Sourdough! I signed up this morning for it and am excited to get started on it! Then I thought, maybe you would want to know about it too? So, here’s the scoop >>
The GNOWFGLINS Sourdough eCourse
GNOWFGLINS stands for God’s Natural, Organic, Whole Foods, Grown Locally In Season.
Click Here for further details on this online eCourse!
I would love to know your feedback on this! Have you maintained a Sourdough starter? And have you made your own bread? Let me know about it in the comments below!
From Our Family To Yours,
Amy Jo


