Sourdough Bread - Sat. March 23
Tuesday, March 12, 2013 at 4:34PM Making old-time skills new again…
Sourdough bread is more healthy for your body than bread made with store-bought yeast because the natural yeasts and acids in the sourdough starter do a number of beneficial things:
1. Some of the gluten is broken down during the longer rising time so that the bread is easier to digest.
2. Good bacteria in the starter breaks down some of the carbohydrates lowering the carbohydrate content of the bread.
3. The acids developed by the starter acts as a natural preservative making the bread stay fresh longer.
4. Bacteria in the sourdough help activate phytase, an enzyme that breaks down phytic acid, allowing your body to better absorb many necessary minerals.
Angelle also introduced us to the idea of sprouting grains. Sprouting grains such as wheat, nuts or other seeds results in an increase in the amount of nutrients available when eaten. Sprouts can be eaten raw in a salad or as a snack or dehydrated and ground into flour as in the Ezekiel bread. We all had a taste of sprouted wheat and it was yummy! Fresh tasting and sweet!
Thanks Angelle for a very informative workshop!
Our next workshop is on April 6th at 10am-12pm at Sunshine Nursery in Steinbach. Janet Blatz will teach us about starting some veggies from seed and how to care for them. You'll will plant some tomato and pepper seeds and take them home to care for them until harvest time. Cost: $5.
Interested in fermentation? Andrea Wheeldon will be leading a workshop on Pro-biotic drinks such as Kefir and Kombucha on April 27th, 10am-12pm at the Marth P. Rempel Centre, 429 Main St. in Steinbach. Cost: $5.
Please register for workshops ahead of time by emailing rebecca_hiebert@yahoo.com or calling 326-3919.
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Angelle Arinobu will teach us how to bake with and manage
a sour-dough starter. Taste-test some samples and bring a quart jar (1L) with a lid so you can take your very own starter home!
Sour-dough bread is beneficial because the enzymes and good bacteria in the sour-dough starter....
-break down hard-to-digest grains
-reduce the carbohydrate content of the bread helping to regulate blood sugar levels
-create lactic acid that helps to preserve the bread
-add more vitamins and minerals to the bread
Date: Saturday March 23 10am - 12:00 noon
Location: Martha P. Rempel Centre, 429 Main Street, Steinbach (You can park in the back, look for the wheelchair ramp.)
Workshop price: $5.00 - Please register in advance.
For more information and to register contact:
Rebecca Hiebert 204-326-3919
rebecca_hiebert@yahoo.com
Administrator
We had an excellent turnout at the Sourdough bread and Sprouting Grains workshop on March 23rd. Angelle Arinobu gave a wonderful presentation with samples of Whole Wheat sourdough bread, San Fransisco Style sourdough bread and even some sprouted Ezekiel bread. We all got to take some precious sourdough starter home so that we could continue on the tradition of baking with sourdough.
Sourdough bread is more healthy for your body than bread made with store-bought yeast because the natural yeasts and acids in the sourdough starter do a number of beneficial things:
1. Some of the gluten is broken down during the longer rising time so that the bread is easier to digest.
2. Good bacteria in the starter breaks down some of the carbohydrates lowering the carbohydrate content of the bread.
3. The acids developed by the starter acts as a natural preservative making the bread stay fresh longer.
4. Bacteria in the sourdough help activate phytase, an enzyme that breaks down phytic acid, allowing your body to better absorb many necessary minerals.
Angelle also introduced us to the idea of sprouting grains. Sprouting grains such as wheat, nuts or other seeds results in an increase in the amount of nutrients available when eaten. Sprouts can be eaten raw in a salad or as a snack or dehydrated and ground into flour as in the Ezekiel bread. We all had a taste of sprouted wheat and it was yummy! Fresh tasting and sweet!
Thanks Angelle for a very informative workshop!
Our next workshop is on April 6th at 10am-12pm at Sunshine Nursery in Steinbach. Janet Blatz will teach us about starting some veggies from seed and how to care for them. You'll will plant some tomato and pepper seeds and take them home to care for them until harvest time. Cost: $5.
Interested in fermentation? Andrea Wheeldon will be leading a workshop on Pro-biotic drinks such as Kefir and Kombucha on April 27th, 10am-12pm at the Marth P. Rempel Centre, 429 Main St. in Steinbach. Cost: $5.
Please register for workshops ahead of time by emailing rebecca_hiebert@yahoo.com or calling 326-3919.