Making Your Own Sourdough Breads

Sourdough vs. Yeast Based Breads

The Egyptians first leavened bread around 2300 BC. Mixing flour and water, they left it to ferment uncovered for several days. This mixture was then added to additional flour and water and baked into bread. This kind of natural leavening remained the basis of Western bread baking until the 20th century. In the 1950s commercial yeast was introduced, enabling bread to be made in less than 3 hours. These days some commercial bread can be made in less than an hour.

The importance of unleavened sourdough breads is that the proofing (the slow rising process) is needed in order to break down the complex carbohydrates and proteins and make them compatible for human digestion. The fermentation process serves as a digestive aid to all complex carbohydrate foods including other grains, beans, and vegetables.

The slow rising of a sourdough allows the bran in the flour to break down, releasing minerals that we are unable to digest in yeasted breads. It is when wheat gluten is properly fermented that it is the healthiest for human consumption.

Some theories state that yeasted breads are the main contributor to what has made wheat and gluten one of the highest allergenic foods we eat. It is not uncommon for people to have sensitivity to commercially yeasted breads but not experience the same sensitivities to naturally leavened whole grain sourdough bread.

It is similar to the controversy with soy which also can only be considered a health food if it is fermented long enough. Correctly fermented wheat provides us with 18 amino acids (proteins), complex carbohydrates (a super efficient source of energy), B vitamins, iron, zinc, selenium and magnesium, and maltase.

Sourdough bread rates a 68 on the glycemic index as opposed to the rating of 100 by other breads. Foods that have low ratings on the glycemic index are prominent in societies that tend to have lower rates of diseases such as diabetes.

How To Make a Sourdough Starter

There are various ways for making a sourdough starter; many include adding ingredients like grapes or potatoes, which provide extra sugar for the yeast to feed on and grow. I prefer the method of using only flour and water. There are a variety of yeasts and we want to be sure to be cultivating a kind that thrives best on flour. Besides, this method cuts out more of the sugars.

1 cup of warm (not hot!) water
1 cup of organic white whole wheat flour (you can use regular whole wheat too. The white wheat berry is lighter, producing a bread that is not as dense as bread made from regular whole wheat flour, which is made from the red wheat berry.)

Mix the flour and water with a wooden spoon in a jar. Cover with cheesecloth, and keep in a warm place (aim for about 80 degrees, but no warmer than 85.) The natural yeast from the air will be drawn to the flour and settle into the mixture. Keep the yeast covered with the cheesecloth for three days, mixing it once or twice a day with a wooden spoon. As soon as it's foamy and full of bubbles, your starter is ready to use!

While your first sourdough starter will take a couple of days to progress, after this first 2-3 day period it will be ready for immediate use at all times, provided you continue to feed it.

Once you've made a starter, take good care of it: sourdough starters impart more and more flavor the longer they live. Store your starter in a jar in the fridge, and be sure to feed it weekly, whether or not you're baking with it. Sourdough is a living culture, if you don’t feed it, it will die. Add equal amounts of flour and water.

Fresh Milled Bread (basic recipe)

2 cups white whole wheat flour (or other)
1 cup rolled oats, ground into a powder (a coffee grinder works great for this!)
4 Tbs of any of the following seeds ground (in coffee grinder:) sesame seeds, flax seed, sunflower seed, pumpkin seed. (I use 1 Tbs of each)
¼ cup sourdough
1¼ cup water

If you have a food processor with a plastic dough blade, add all ingredients except the water into the processor. While the machine is on, add the water gradually until the dough is all rolled into a ball. This should happen within seconds.

If you do not have a food processor, mix all ingredients in a bowl, adding the water last, until the dough is formed.

The dough should be on the damper side.

Shape into a ball or loaf and let it rise on a non-aluminum tray for 2 hours.

Knead the dough again, pressing out any air. Reshape into loaf. Let is rise on a non-aluminum tray for another 4-6 hours.

Fill an ovenproof dish with water and place it on the bottom rack of a cold oven. Place the loaf on the middle rack. With the bread in the oven, heat to 425 °F (in most ovens, this takes 10-15 minutes) and bake at that temperature for an additional 15 minutes. Turn the heat down to 350°F and bake for an additional 45 minutes.

Remove the bread from the oven and let it cool on a rack.


Walnut Cranberry Bread


The lighter bread in the picture is the recipe above. The darker bread contains walnuts and cranberries, butternut squash for moisture and a drop of maple syrup.


2.5 cups white whole wheat flour
1.5 cups rolled oats, ground into a powder (a coffee grinder works great for this!)
4 Tbs flax
¼ cup starter
1 Tbs maple syrup
½ cup butternut squash puree or sweet potato puree (can use canned)
1.5 cups of water
1/3 cup walnuts, chopped
1/3 cup dried cranberries, chopped

If you have a food processor with a plastic dough blade, add all ingredients except the water, walnuts and cranberries will go into the processor. While the machine is on, add one cup of water. Turn the machine off and add the cranberries and walnuts. Turning the processor back on, proceed to gradually add the remaining half cup of water. The dough will unify into a ball as it spins around in the processor. 

If you do not have a food processor, mix all ingredients in a bowl, adding the water last, until the dough is formed.

The dough should be on the damper side.

Shape into a ball or loaf and let it rise on a non-aluminum tray for 2 hours.

Knead the dough again, pressing out any air. Reshape into loaf. Let is rise on a non-aluminum tray for another 4-6 hours.

Fill an ovenproof dish with water and place it on the bottom rack of a cold oven. Place the loaf on the middle rack. With the bread in the oven, heat to 425 °F (in most ovens, this takes 10-15 minutes) and bake at that temperature for an additional 15 minutes. Turn the heat down to 350°F and bake for an additional 45 minutes.

Remove the bread from the oven and let it cool on a rack.

Understanding Digestive Rhythm

Starting to surf this summer, I find myself gaining a deeper understanding of the rhythm of the ocean. I watch the more experienced surfers tune into a rhythm that I have yet to feel. It reminds me of musical rhythms. I am often in awe of musician’s ability to tune into each other’s beat. This too is a rhythm I don’t truly understand.

The rhythms I find myself most intrigued by are the rhythms within our body. We all experience them, yet we may not be truly grasping their wisdom

Rhythm is everything; we find it in our heartbeat, our breath, our brain waves, or in a woman’s cycle. When rhythm is on, we are on. When it becomes erratic, we become erratic. Through yoga we discover that when the breath finds its rhythm, the mind finds peace.

When it comes to digestive rhythms, there is much to be said about timing and frequency. Some experts support three meals a day while others advocate lots of snacking. While there may not be one true way to eat, if we are experiencing weight, mood or health issues, our own rhythm is out of sync.

It is not uncommon in our culture to skip meals, or to have the first meal late in the day. Often trying to minimize calories, we have a small breakfast and supplement our appetite with a dose of caffeine. Immersed in work, we may push through lunch not feeling hungry until 2-3pm. These actions are most commonly not based in rhythm but rather in stress or in fears such as of gaining weight.

When we do this, we are over-riding our body wisdom. Our body temperature fluctuates through the day. When body temperature is at its highest, then metabolism is at its peak. This happens around noon, when the sun is highest in the sky.

Put simply, the peak metabolic hours are between 12pm-1:30pm. When we postpone lunch until 2pm-3pm, we miss these hours.

Between 2pm-4:30pm our body temperature naturally drops. Historically in Japan (before it was influenced by modern Western diets,) Sumo wrestlers would eat the same foods as all other Japanese but in bigger quantities and late at night. Mostly at 1-3am, when digestion is at its lowest.

Many of us have our biggest meals at night. One study has shown that one group of people ate a 2000-calorie diet at night and they all gained weight. The other group ate the same 2000-calorie diet during the first half of the day resulting in some losing weight and some maintaining weight.

Skipping breakfast and lunch is not sustainable- it leads to fatigue, sugar cravings, headaches, weight gain, and binge eating later in the afternoon or night. Perhaps we don’t experience it within a day but within the spectrum of a week. Holding back on calories during the week and binging on the weekend.

When the body is going through its days starved of nutrients, it is triggered into starvation mode. In order to survive what it perceives as scarcity, it begins a hormonal process to slow down the capacity to burn calories and refrains form building muscle in order to conserve energy.

The same effect can happen through a diet rich in food but lacking in nutrients. But we’ll save that for the next article about Macronutrients.…

Overeating? It's NOT Lack of Willpower! It's Physiological...

"I'm glad you're overeating," I told my friend, who was complaining she has no willpower around food and consequently is overweight.
"How do you feel right after you eat?" I asked.
"Guilty," she answered.
"And before that?"
"Calm."

Exactly!

Overeating, or any other symptom or unwanted behavior always has a beautiful reason for its presence. In my friend's case, her overeating calms her, fills her, and medicates her. While it may have negative consequences in the immediacy, it is relaxing. When we are overly stressed we have to do something overly relaxing. We each have tools to bring us down.

Our nervous system is structured in a way that we can respond to each moment in a way that contributes towards either stress or relaxation. Its either/or.

If we are concerned with weight issues, impaired digestion or matters of immunity, we often examine the body and forget to take into account the effect of life itself on health, weight and metabolism.

When we are affected by stress, we contract both physically and emotionally. When our emotional energy is stuck, metabolism is stuck. We can continue to try to battle the symptom, but unless we learn ways to increase the relaxation response and care for ourselves within times of stress (career, relationship, finances,) symptoms such as overeating will most likely prevail.

Overeating is not the problem. It is the symptom.

Overeating has little to do with willpower!
Why is it that we find ourselves eating more than we think we should or make unhealthy choices despite "knowing better?" How is it that we eat a meal and hardly remember what it tasted like?

Stress desensitizes the pleasure response in the body. When we experience stress, the body is programmed to go into fight or flight, making it hyper aware of its own pain as a survival mechanism. Decreasing sensitivity to pleasure will increase sensitivity to pain. (This is why deep relaxed breathing reduces awareness to pain.)

Without pleasure we can't physiologically enjoy the foods that we eat. Stress shuts down digestion so the neural connection between the gut and brain is severed. Without this connection, the brain can't radiate pleasure to the gut and the gut can't signal fullness to the brain. When we feel full in the belly but the mouth still wants more, the connection between gut and brain is impaired.

When calm, we are able to connect to the parts of the brain that govern wisdom and reasoning around food and digestion. Under stress this part of the brain containing the knowledge of what foods make us feel good, what makes us bloated, what energizes us, or what gives us a headache is neurologically isolated. When the survival part of the brain is activated and the connection between gut and brain is impaired, it is neurologically harder for us to listen to the wisdom around which food types or quantities make us feel more guilt than pleasure in the long run.

Pleasure helps regulate our appetite. When the body feels pleasure, the brain is able to communicate to the gut the right amount of food that will maintain pleasure. When under stress we can't feel the pleasure so we eat more in search of it.

Overeating is not about willpower. We simply don't have the proper physiology to register what we're eating and how much. When stressed, the body requires more food to taste the sense of pleasure.

Stress is not bad: it is natural. Often it keeps us on our growing edge. Detrimental stress is the self-induced kind created either by our thoughts or by holding on to stress that is no longer prevalent.

We are naturally self-correcting beings and we can physiologically produce powerful healing in the body by learning to modulate our frame of mind and heart.

As a start, make sure to improve your conditions around meals. Fast eating activates stress, multi-tasking when eating causes stress, negative self-talk or judging your food ("this food is bad for me") equals stress and equating food as fat or viewing it as the enemy is ultimately stressful eating.

Making our meals more relaxed can be as simple as adding 5 minutes to breakfast, taking 5 breaths before and after each meal or turning off the computer at lunch.

Fast eating is a reflection of fast living, i.e. living in a way that is not always self-nourishing. When we slow down, we connect to feeling. The switch in our brain that turns on relaxation turns on digestion and body wisdom. We can be eating healthy foods, but if we eat them in stress or judgment, we change our metabolic chemistry.

Where else do we move too fast? Usually we are too fast in our interaction with others- a true sign of not being present.

It's Not What You Eat, But How Much You Digest...

How we digest is often an overlooked factor in our attention towards healthy eating.  Despite a well-balanced diet, if we are having trouble digesting our food, we may actually be malnourished.

We may be eating “the right things” but not absorbing  them. Have you ever found yourself more tired after a meal than before it? If digestion is weak, our body will have to draw energy away from other systems to use towards digestion, leaving us feeling tired or fog brained.

The digestive enzymes needed for the initial breakdownof  food particles are contained in our saliva. By chewing our food properly we are able to assimilate the nutrients form our foods better.

Other digestive enzymes are present in living foods (foods that have not been processed and would spoil if left out.) These enzymes have been thoroughly destroyed in almost all processed foods, despite being marketed as healthy. Eating a diet high in processed foods puts a huge strain on the pancreas that now needs to manufacture the enzymes lost in processing in order to enable digestion. Since the pancreas is also involved in the regulation of stress hormones, a diet high in processed foods directly lowers our resistance to stress.

It is a good idea to minimize eating and drinking anything pasteurized, as by definition, pasteurization heats the food to the point where everything that was alive in the food is now dead. These days, most store-bought juices, most milk and dairy, and most cans of vegetables are pasteurized, so check labels and buy unpasteurized when possible. While raw milk is not readily available, cheeses made from raw milk are becoming more popular. Look for local brands of orange juice that are unpasteurized and be sure to include fresh fruits and vegetables in your diet.

During spring, be sure to not overcook your food. Lightly steam vegetables and remove from the heat before the color changes from bright to dull. When eating animal products such as red meat, enjoy pasture-fed, non-medicated meat. During spring it is best to reduce our normal intake of animal proteins.

In order to improve digestion and assimilation, we need to eat more foods rich in enzymes. Adding raw foods to each meal helps, as well as consuming fermented foods. Lacto-fermentation is an ancient method to preserve food (prior to the invention of refrigeration,) and the fermentation process greatly increases the vitamin content and enzymes needed for digestion. Consuming fermented vegetables, dairy, grains and meat also promotes healthy flora in the intestine, which also aids in the assimilation of the food. Many common foods are fermented, such as cheese, yogurt, buttermilk, tempeh, sauerkraut, pickles, pickled ginger that comes with sushi, miso, kefir, and corned beef. (When eating fermented dairy, look for unpasteurized raw milk products.)

If you are interested in reading more on the topic, Sally Fallon’s Nourishing Traditions cookbook is a great resource for your library.

The Body Knows Best - Respecting My Symptoms

Six or Seven years ago I was diagnosed with severe digestive complications and was told I would have to be on medication for the rest of my life. Within a year I was off my medication and besides a few minor episodes over the years, I have been free of symptoms ever since.

Nutrition works!

But nutrition does not represent the entire picture. A holistic notion of healing treats not only the body, but the mind and spirit as well. To credit healing entirely on external influences is to underestimate one’s self-worth and inner-power as well as the body’s internal wisdom.

Each physical symptom we experience, whether it is weight, pain, or disease, carries an important message. The body is a mirror of our inner thoughts and beliefs. Every cell responds to every thought and every word you speak. No matter what disease or symptom may be present, it carries important messages to help us develop our individual path.

Symptoms are messages from the body to slow down, look deeper, and listen. Welcome the symptoms. You are being asked to really explore how to better nourish yourself, listen to your gut and start over. What is the symptom saying, how does it express itself? Symptoms love stress; we need to explore the stresses in our lives. 

The body speaks through sensation, pleasure, and pain. Relaxing into life entails learning the language of the body.

My initial thoughts when I first got sick and was diagnosed were all on the lines of  “Oh no! I’m screwed!”

How wrong I was! I began to explore and journal about all the belief systems in my life that would cause my gut (intuition,) to be so heated and over protective. I explored both my diet and the internal workings of my mind until I learned what was needed for my personal growth at the time. Addressing the cause, released the symptom. My digestive issues had become my dearest friend, a barometer for my internal stress levels. 

A couple of weeks ago I started to experience cramping in my stomach. My old friend was showing early signs of a visit. I was confused, as nothing had changed much in my nutrition or lifestyle in recent weeks. I sat with the question, “why are you here, what are you here to say?”

On the evening of the third day of cramps and sitting with the question, it occurred to me that I had recently declined a great professional opportunity in the field of nutrition. The decision came from the voice of reason while in my body there was a huge urge and curiosity to explore this opportunity. While I felt at peace with my decision, I realized that in doing so, I had shut down the excitement stirring in my gut.

What happened next has still left me amazed! I mentally acknowledged my belly, letting it know that I had heard its voice and decided to take a different route that was better for the whole.  In that instant I felt a shift, a subsiding of pain and the next morning I woke up feeling as good as ever. 

When we ignore our symptoms we act irresponsibly and disrespectfully to our body. While modern day medication is extremely valuable, many of us take over-the-counter medication a little too often, anytime we have the slightest onset of discomfort. The symptom is masked and we forget it was there or how often it appears. We keep it under control and choose to keep riding the wave of our stresses, refusing to truly slow down and listen.

Ghee (Clarified Butter): What Is It? And Why You Want To Use It

According to Ayurveda, ghee is said to be beneficial for the whole body. Traditionally, ghee has been used to promote memory and brain function as well as heal inflammation and enhance digestion. Modern science tells us that ghee also harbors phenolic antioxidants which bolster the immune system. 

If you are familiar with the doshas in ayurvedic medical philosophy, ghee is best for Vatas, soothing for Pittas, and balancing for Kaphas in moderation. For cold, dry, stiff and airy (Vata) types, ghee adds heaviness and lubrication to the body in the joints and in digestion. Ghee is cooling and soothing for the fire-based ailments (Pitta), such as fever, acidity, and inflammation. For all three doshas, ghee helps memory and is a healthy fat that is good for the liver and immune system, though Kaphas should consume it in moderation as it also helps build body mass.

Ghee is none other than butter that has been clarified; having had the impurities of saturated fat and milk solids removed.  Ghee is lactose-free.

In yoga, ghee is said to lubricate the connective tissues and promote flexibility,

You can use ghee as you would use butter. Remember that ghee is fat, and only a certain amount of total fat is necessary in the diet.

You'll find ghee at the health food store, or you can easily make it yourself.

* When buying or making ghee, or any dairy product, look for organic. All toxins like to settle in body fat, and especially mammary glands, which makes it important to choose organic animal products like milk and butter, otherwise they tend to be the most laden with impurities like pesticides, herbicides and other toxins found in air, water and feed.

How To Make Ghee

Cut 1 pound of unsalted butter into large cubes (keep all cubes at approximately the same size) and melt over a medium-low heat in a heavy pot with a rather thick bottom and high sides.

When the melted butter starts boiling, it will begin to create a popping sound as moisture evaporates from the butter. You may need to adjust the heat slightly to be sure you hear constant sizzling and spitting sounds.

As the butter continues to boil uncovered, the amount of foam will decrease. You will notice curd solids beginning to form and sink to the bottom of the pot. As a result, the butter will become more and more transparent.

From time to time, gently stir the surface with a wooden spoon to better check the transparency of the melted butter. Don't go deep with the spoon; the purpose is not to stir but to check if the clarified butter is taking a clear golden color.

When the clarified butter has become transparent and there is very little foam left on the surface, the ghee is ready. All solids should have settled in the bottom by now. This process should take anywhere between 10-15 minutes depending on the cooking heat.

As soon as it turns a beautiful golden color and begins to smell like popcorn, immediately remove the ghee from the heat. At this stage it can burn very quickly. If the ghee has become darker in color, it has been overcooked.

Let it cool a little. Pour the golden liquid through a fine sieve, a tea strainer or cheesecloth into a glass jar. Discard the brownish curds at the bottom of the pot.

Clarified butter can be kept covered without refrigeration. Once cool it will solidify like butter.

Anti-inflammatory Sweet Ghee Spread

6 Tbs. of ghee
4 Tbs. of honey (preferably raw.) Amount can be adjusted according to your liking.
6 tsp. of turmeric
6 tsp. of cinnamon
5 tsp. of ginger (dried, not fresh)

Mix the ghee and honey in a jar. You may need to soften them by placing the jar in a bowl of hot water (or soften in microwave). Mix in all spices and store in a tight-lid jar. This spread can last for months without spoiling. Enjoy it on toast..

The Mind and Body Connection

Our body is composed of various biological systems, linked and coordinated with each other via the nervous system. The nervous system is composed of the brain and spinal cord, and from there it branches out to a network of nerves that connect to both the sensory and internal organs. The entire nervous system regulates bodily functions such as the circulation of blood, digestion of food, and breathing while carrying the information the body needs to adapt to its environment. Some of these responses reach our consciousness and some do not. For example, when we interpret a situation as dangerous, we become aware of our fear, but we are unaware of the physiological responses of elevated blood pressure and greater blood flow to the muscles as less blood flows to the digestive organs. Similarly, most stressful situations will have the same effect i.e. impaired digestion.Psychological events and stress levels will affect physiological functions. Yet many nutrition professionals continue to preach that loss of weight is the result of the number of calories ingested versus the number burned. If our emotions affect every part of our body and in particular our digestive system, how can they not be part of the equation?!Stress can be a major contributing factor to gaining weight. Not only because you might be driven to consume more calories, but also because its link to weakening digestion and to heightening fat production. Creating more stress around your weight loss process is counterproductive.Each time we stress ourselves out (yes, we are responsible for our own reactions to any given situation,) we demand our body release a surge of adrenalin. The more we stress, the more adrenalin we need. If we are not careful to replenish ourselves with good nutrition, stress relief and rest, our body will no longer have the fuel to keep up. Commonly this leads to cravings for caffeine and sugar which can stage a similar effect on the body. Caffeine and sugar can contribute both to emotional stress and weight gain. Without giving the body any real nutrients, most coffee brands and refined carbohydrates will cause a rise in blood sugar levels and get our adrenals to release more “juice”, giving us a renewed false sense of energy. This type of continuous behavior can trap the nervous system in ‘survival mode’ where digestion and other functions are impaired, the internal organs are weakened, and the adrenals are overworked (leading to other symptoms like insomnia).The Placebo effect: The mind is powerful beyond belief. A placebo is an inactive substance given to satisfy a patient’s symbolic need for drug therapy. It is also used in medical studies to compare results with an active drug. If the actual drug shows equal results to a placebo, it is discarded. That is because a placebo does in fact draw results.The placebo effect validates the relationship of body and mind. If the body believes it is healthy, it functions as healthy. Healing happens when our nervous system is in ‘relaxation mode.’ When the body trusts that our environment is safe, it puts the focus back on healing the internal organs of any impact caused while stressed. This strengthens the digestion system.The more ease you create in your life, the stronger every system of your body will be.If you are working on improving your health, take a look at what negative and limiting thoughts you are currently holding about yourself. Write them down and rephrase them into positive thoughts. Start loving who you are, rather than who you want to be. A seed holds the potential of a flower but will never bloom unless you shine some light on it. Come out of the dark.Carve out time to relax and replenish, find a way to move your body in a way that you enjoy; take a few deep breaths before each meal to calm the nervous system and stimulate digestion.Bring love into the process. When we feel love in a situation, our body is at ease. Our breathing is deeper, we trust in the moment, everything flows. Falling out of a state of love and trust, is when we contribute to dis-ease. on.