Podcast Episode 27: The Only Bread I Eat. The Bread Made with Culture.
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- čas přidán 2. 04. 2018
- Our bread is made so differently than in years gone by, and it’s wreaking havoc on our bodies. Understand the science of why this is, and how bacteria can change your bread into something healthy. Walk in the footsteps of those who made bread for thousands of years and called it the staff of life.
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Warmly,
❤Donna❤
I bought a sourdough bowl kit and I’m really wanting to make some .. I don’t eat carbs so I’m a bit scared that my autoimmune won’t accept it, but I’m hoping if I make gluten free and because it’s fermented that I might be able to eat it ❤ 🤞
I bought Donna's Sourdough starter and made the Overnight Sourdough Bread. It is the most DELICIOUS bread we have EVER eaten!!! Thank you Donna!
Very glad to find this. I have been so ill for YEARS! Really hoping this will work for my family. I am 67 and my daughter is about to turn 44; her son is17. We all are fat with digestive and emotional issues that were not there before. I am also diabetic and a canver survivor. We are tired, unhappy and - as you said - just struggling to survive each day. This is the third video of yours that I have watched and I am hooked! Will be ordering the Cutting Edge Cultures and Sourdough Starter and some Kefir grains if they are also on your site this Friday with my next check. Thank you for the first ray of hope I have had in a long time! God bless you and your family.
there is this restaurant in Downtown San Antonio, Tx. It's called La Panaderia. They culture their pan dulce for 48 hours. And I can't go back to chemically produced bread. Please show your listeners how to remake this cultured bread. This would be greatly appreciated. Thanks for talking about this topic most people have no clue about. Thanks again.
Have ever used kefir instead of water to do the first ferment of your flour? I added the sour dough starter and flour to the kefir, mixed just enough to combine and hydrate the flour, and let stand for 8 hours. Then did my kneading and 2nd rise. It was the best sourdough I ever made. The flavor was awesome.
I too felt like I was just existing. Then, I started the keto diet and realized that I must have been seriously vitamin and mineral deficient if simply changing what I eat makes me feel alive and energized. However, I still feel that I'm not up to where I should be in terms of energy and stamina. I haven't eaten grains in 2 years, but I still haven't reached my fullest potential. I am now learning about the wonderful benefits of fermented and sprouted foods and am eager to try this next step in my health journey. It just makes sense.
Had my gallbladder removed and developed severe constipation issues...tried everything...started making my own sour dough culture and bread and realized my “issues” went away...It took me a while to understand why. Worked for me...I’ll never eat anything other than Sourdough.
Starter isn't necessary for sourdough, there is a process of mixing flour and water which collects wild yeast from the air, and adding some flour everyday for a certain time to make your own starter, that starter can be spread on a sheet of parchment and frozen if you don't want to baby your starter on the counter.
I am so happy I found you and your website/youtube channel! I feel so much better-drinking kefir and kombucha and have a sourdough starter on the counter right now. THANK YOU, DONNA! My Kefir milk grains I bought off your website and they are doing wonderful, I have yogurt kefir, reg kefir, kefir cheese so many things from one culture :)
I agree with you, slow fermentation is very important for a good digestion process in the body. I make my sourdough bread and feel the difference in my health.
I enjoyed the movie Cooked as well. Quite an eye-opener. Enjoyed the part about the ladies who make the cheese in the barrels. Another excellent documentary is called "The Magic Pill". You would enjoy it.
Hi Donna I watched your Kombucha and Cultured videos but could not find any more video from you for a long while until a few days ago when I stumbled upon your Podcast. You have inspired me to not be afraid to do my own cultured foods and explore more into fermentation. Thank you for your channels and that helps us to change what we put into our mouth and the effects to our gut.
Nevermind. I see on your website for sourdough bread that is cultured. Thanks you for changing lives for the better.
So grateful that I found you Donna you are such a wonderful supportive person , I really thank Allah for this 😊
Thanks for answering me so quickly, Donna! Well, say no more! ... I Promise you I will become a Biotic Pro member! I can hardly wait! :)
Thank you. I shared this. Many of my friends and family are having issues with cereals and dairy.
Oh Donnnnnna! You are AMAZING!!! Thank you for all the Life Changing Advice! Isn't God SO Good to have these things here on earth to help us, ... His Children!!! Your sourdough bread looks delicious! Do you have any recipes for cultured butter to go with that lovely sourdough bread? :)
Thank you so much for the sourdough recipe...I made it the day it came out on your site. I had already been making sourdough bread but I love your recipe the best hands down! It's good for me, yummy and beautiful. What more could anyone ask for?!
Love this bread....only kind I buy straight from bakery. Will begin making my own soon...ty for your vids.
I would love to make cultured bread that was cultured for 48 hours, and made with organic flour. I am going to ask KingArthurFlour for some advice to culruring bread for 2 days. I am not going back to regular bread from my grocery store bakery. It will be painful going back. This cultured bread is awesome.