#23 "Hey Rod.....

“Hey Rod.........I heard that some tests have shown that just 2 slices of whole wheat bread can spike sugar levels, and gluten free bread can often be just as bad or worse. I've also heard that there is one particular type of bread that is far healthier and easier to digest then most and has been around for centuries. Do you know what that would be?”

“Sounds like Sourdough bread, it is healthier and easier to digest then most grain breads. Sourdough bread dates back to before AC/DC or even BC, somewhere around when the Egyptians were building pyramids and other tall things. You need a 'starter' to make sourdough bread, it's actually pretty easy, just a little time consuming. Using a clean clear 2 quart bowl or jar (never use metal) and a scale, put in 4 oz of flour, (all purpose, rye, whole wheat, whatever your preference is) if you don't have a scale, that's ¾ of a cup plus 2 tbsp and 4 oz of filtered water or ½ a cup. That's it. Now mix this up and let it sit for a day on your counter. To see how much it rises, mark the top of the mix with a piece of tape or use a rubber band. The next day, repeat this again, another 4 oz of each flour and water, mix and sit. You repeat this for 5 days. Your starter should now be made and you will never have to make another starter again. As a matter of fact, you can pass this down to your kids and they in turn can pass this down to their kids. Once you have a starter, you only use about a quarter of it to start your next batch of bread. The rest should be kept in the fridge and you 'feed' it once a week to keep it going, discard half of it and add 4 oz of each flour and water, mix and sit. If you want to store this for months, dry your starter out on a silicone mat or parchment paper, break it up into flakes and store it in a sealed container in a cool dark place. To reactivate it, take ¼ cup of the flakes, add 4 oz each of flour and water and start over again. Here again, save part of your starter in the fridge or dry and store. Enjoy! ”