I just realized that I'd commented on your lovely, lovely loaf on facebook, but failed to say anything here.
The other day I told my local baker about your adventures with masa madre, aka sourdough, the success with your son being able to eat it, etc. He was thrilled, as he said he'd been trying to convince people that so often what they think are problems with gluten are actually problems with fast-risen bread. He says his sourdough loaves have a total rising/resting time of four hours. He said that more often it is the relatively unaltered wheat in fast-risen breads that cause problems.
Intrigued by that, I looked it up & found this: ... a long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread, making it easier to digest and releasing the nutrients within it, allowing our bodies to more easily absorb them. [The hypothesis is] that the speeding up of the bread-making process for mass consumption has so radically altered what we know as bread in the last century that it’s no longer as easily digested. source: www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-disease
Yes, that is so important. Bread should be the "staff of life" - or at least one of them, along with rice, maize and other staples in different cultures, but the fluffy white stuff can be very nasty at both ends of the digestive tract.
And that loaf is so damned beautiful! For sandwiches or for sopping up.
Post by cheerypeabrain on May 23, 2018 17:58:14 GMT
Ooh...I'll show that article to my boy (boy! He's 37) thank you Bixa dear.
I was disproportionately proud of that loaf lagatta we had some with spicy lentil soup but son scoffed most of it. I'm just making a couple of loaves per week...OH insists on buying his seeded wholemeal but I'm going to get some different flours to try...see if I tempt him away from the supermarket stuff.