It has always amazed me as to how our ancestors knew what herbs to use for specific ailments. They also learned, most likely due to trial and error, how to soak, sprout, and ferment different foods to enhance their nutritional qualities and to eliminate their anti-nutrients. They obtained this ancestral wisdom all without microscopes, labs and scientific theories. Much of this naturally obtained knowledge has been proven effective by modern science. However, we still need more understanding of the old ways and how folks used to live more in harmony with nature.
The fermentation of plant and animal foods particularly fascinates me so a few years ago I was excited to learn of The Bread Girl in town who creates many different sourdough products. I absolutely love her chocolate chip cookies! I'm sure many of you are already aware of her wonderful breads so here I will focus on another Killingworth enterprise that specializes in all kinds of sourdough products.
I first became aware of Brot Workshop and Bakery at Down The Lane Farm during the fall farm tour two years ago where they offered a wonderful variety of their sourdough breads. After buying several different loaves and tasting them, I knew I'd be back for more!
The lactic acid bacteria in sourdough bread has more antioxidants than other types of bread. The bacteria also affects the starch in sourdough bread in such a way as to help your blood sugar remain more stable.
The lactic acid in sourdough bread degrades the gluten to some degree so it may be better tolerated by those sensitive to gluten.
Brot Workshop gives classes in sourdough breadmaking. For more information check out their website at brotworkshop.com and their facebook page. For any questions email them at information@brotworkshop.com
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