This week I got one of my favorite comments on the blog of all time. Mostly because it gives me a kick to hear what everyone is naming their starts, and to hear that starts are going well. I love that Sarah is so honest about her uncertainty at the beginning of starter-keeping, and named her starter accordingly. More important is her report on the overall digestive health improvements she has noted in her family since switching to Natural Yeast. It seems that every week another friend or aquaintance is diagnosed with some wheat-related digestive illness, and all unnecessarily. Here’s what Sarah had to say:
I’ll have to admit that I was skeptical at first thinking that the process of bread baking was way too long. I even named my starter “Earl” as in the Dixie Chicks song thinking that this relationship might not last. I love Earl and am so sorry to have doubted him. It took about a month for my bread and Earl’s bubble level to be successful. My chickens have eaten alot of trial and error bread because I am a perfectionist.My question, we have eaten homemade whole wheat bread using the Kitchen Kneads recipe for at least 20 years. We eat it most every day toasted with peanut butter for a quick breakfast. It always felt heavy in our tummies – like it would last way past lunch. With our Earl bread, we don’t feel the heaviness and it seems so much more digestible – I’m sure that is the result of the natural yeast and the breakdowns that occur. So Melissa, was our old method of bread making hard on our bodies and we lost alot of the food value? How was the old method metabolized differently?
Thanks so much for all that you do. I love learning new things and thanks for my new friend Earl.