Could natural leavening be “THE LATEST THING?”
Our good friend wheat has been in the spotlight a lot lately. Some have made claims that wheat in all its forms should be avoided by everyone. But others are choosing to think twice before abandoning a food that has nourished us for centuries and are taking a look at how wheat and bread have changed since the Industrial Revolution. For thousands of years wheat, as with so many other foods, was most often fermented before being eaten. More recently, we have learned that this ancient method not only makes for great bread, it also neutralizes the nutrient-robbing phytic acid found in wheat bran and breaks down the proteins in gluten to make it more gut-friendly. The evidence is mounting that, as it does for the proteins in dairy products, the fermentation process renders wheat proteins digestible for individuals that are otherwise sensitive to it.
If you’ve been questioning wheat lately, perhaps you should be questioning unfermented wheat and seeking out a good, naturally leavened bread? If you choose to do that, you can seek no further, because that describes most of our breads. Take a look at our ingredients list. If you don’t see yeast listed, you can be sure that the wheat in the bread you’re holding was transformed by millions of microorganisms before being baked and the results of their work may be noticed not only by your taste buds, but perhaps by your stomach as well!
