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After all, sourdough contains natural probiotics (aka good gut bacteria) due to fermentation.
Plus, a gastro-approved sourdough starter recipe to get baking ASAP.
Thats because its made up of living organisms that support a healthy gut.
South Carolina-based gastroenterologist and author ofFiber Fueled
My favorite bread for digestion and gut health is sourdough bread.
Sourdough is incredible because these microbes [yeasts and lactic acid bacteria] are transforming the flour.
But how is this possible?
Time for a bit of science.
Meanwhile, the lactic acid bacteria produce lactic acid, which is what gives sourdough its signature sour-ish flavor.
The interaction between these elements gives sourdough bread itsgut-friendly properties.
Theres less gluten and fructans in sourdough.
Time to get baking, am I right?
Thankfully, Dr. Bulsiewicz also shared his go-to sourdough starter recipe.
South Carolina-based gastroenterologist and author ofFiber Fueled
Stirring helps to disrupt microbial activity and aerate the mixture, contributing to rapid yeast growth.
The consistency should be thick and pasty.
you’ve got the option to add a bit more water if needed to thin out the texture.
Day 2: Leave your starter alone and let it rest.
You may see bubbles, which are signs of microbial activity.
Day 3: Using a wooden spoon, remove and discard about half of your starter from your jar.
The texture should resemble thick pancake batter.
Cover the jar and leave it until the next feed the following day.
Day 4 and onward: Repeat the same process as outlined on day three.
As the yeast develops, your starter will rise, and bubbles will form throughout the culture.
When the starter falls, its time to feed it again.
you’ve got the option to experiment with feeding once or twice per day; either can work.
When is your starter ready?
It will smell yeasty and appear stringlike or weblike.
You will also hear bubbles popping when you stir.
At this point, its ready to be used.
Transfer it to a clean jar and give it a name.
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