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Benefits of Long Sourdough Fermentation

Real Food Nutrition

Benefits of Long Sourdough Fermentation

In recent years we have seen a resurgence of interest in breads given a longer fermentation time via sourdough leavening. While these may seem like a lot of work due to the delay between mixing and baking the dough, they can actually be prepared quite simply with no more hands-on time than your usual loaf of bread. A little timing and planning are all that are required. The reasons for the longer fermentation are many. With digestive problems on the rise, those with compromised guts are finding breads made with a longer fermentation (rise) period to be more easily digested.

How to Make Fermented Salad Dressings

Serving salad is a common means of adding enzymes and freshness to our meals. Surely none of us can argue with a big plate of fresh, organically grown produce! But, might we improve upon it by the addition of a salad dressing teeming with enzymes and probiotics? There are a few options for creating a salad dressing that contains live, active cultures that you can prepare in your own kitchen.

Fermented Wheat Germ Treats Multiple Cancers

New research has confirmed that fermented wheat germ – especially using sourdough fermentation methods – is a viable cancer treatment, able to halt the growth of cancer cells. The new research, from Italy’s University of Bari and Germany’s Martin Luther University, screened over 40 fermenting bacteria types and tested wheat germ fermented using traditional sourdough methods against raw wheat germ. The laboratory research then tested these against multiple human cancer cell lines. They found that while the raw wheat germ had no anticancer potential, the fermented wheat germs showed significant inhibition of cancer cell growth. This new research confirms previous research on fermented wheat germ as an anti-cancer drug.