..sounds rather dramatic doesn't it? Do you know what you're eating when you buy "fresh sourdough" from Aussie supermarkets? (pics are of the good stuff)
In my quest to make purist sourdough (no additives and only the s.dough starter as a raising agent) and eat a low GI diet, I've been buying the odd loaf at the supermarket aka stupidmarket.
Fresh "Sourdough" bread has a big section in every (local to me) supermarket bakery area. So why is it that when I eat the organic sliced loaf, it FEELS completely different to eat than the in store baked stuff??
Taking a quick peak at the ingredients (OK! OK! So it's my favourite past time to read labels, ingredients, who grew, packed and produced the product. Sorry if you're nodding off to sleep, I'll get to the point.) and found a whole bunch of additives, preservatives and yeast in the bread. Most of which did have some sort of sourdough ingredient - I'm guessing to introduce the taste to the faux sourdough - but some had NONE! Using vinegar or lactic acid for the sour effect.
* pic is of the good stuff. Bills
Now here's a case here of misleading advertising:
*Yes, the bread has a sourdough element in it (most of the time)
*Yes, it's freshly baked
*It wouldn't have the same Low GI rating as a true sourdough and..
*It would negatively impact those on diets requiring this low GI fermented product.
*It contains yeast which is a fast acting raising agent - fast production = more money but not the fermentation
*It has the sourdough starter for a flavour addition (not the point!)
Can I just EXPLAIN!? The whole point to having a sourdough bread is that it's a HEALTHfood. Not a fad food.
When grains, seeds, nuts and flours have been soaked, sprouted and/fermented the inhibitors are released (the chemical that helps preserve itself until ready to grow in the right conditions). This enables the high level of nutrients to be readily available.
Fermentation partially digests and introduces *friendly bacteria so those with IBS or other digestive and gut issues find this friendlier to their bodies.
I'm just a passionate person OK!? With one too many causes to fight for, I have to curb it all to focus on home, kids and figuring out what the heck's for dinner! So I chat, vent and blab to you. On here. Thanks. x
P.s. The big seller for me, was Bill's stone ground flour. We order this flour through the Co-op Stop and it stores exceptionally well in our foil pouches long term.
Any bread you see with a multitude of added vitamins and minerals is from a super duper refined and quickly processed flour - having to add a little back for all the goodness it lost in the fast money making process.
LOVE SLOW FOOD!
*with friendly bacteria there's always bad bacteria present. Though not in sourdough as it's cooked, but (lactobaccilus is what makes it taste sour) if you're concerned ask your doctor before eating the good stuff if you're on chemo or something! Home made Kim chi, sauerkraut, any yoghurt, unpasteurized milk/cheese, keffir etc etc