Sprouted-grain sourdough bread

The day before Yom Kippur we eat 2 meals with bread to feast in preparation for the fast. Sprouted Grain Sourdough Bread Recipe:

The Gourmet Alkaline Lifestyle

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5 Benefits to Sourdough Preparation

(taken from Real Food Forager)

Click here for the full article.

1- Increases beneficial lactic acid

The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates more effectively than in yeast breads. Sourdough rye has the least amount of phytates making it a healthier bread.

2- Predigestion of starches

The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.

3- Breakdown of gluten

Here again, the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.

4- Preservative

The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.

5- Better blood glucose regulation

There…

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