Here is the
printable pdf file: AshtasSourdoughSchedule
A dear friend recently commented on a picture of my sourdough routine and said “I miss bread.” I felt exactly the same way after half a year of being gluten free. I went without bread or breaded things, or things made with wheat for months. My body loved it and I felt a massive difference. I was clear headed, skinnier, more energy, more motivation, less munchies. It was only when going without them, I realized how often I ate things like scones, muffins, pizza, and breaded deep fried shit. By resolving to eliminate bread out of my diet, I eliminated a lot of garbage that was ultimately responsible for making me feel ill/sad/lazy too. After reading a bit and looking into the nutrition side, I found out that the villain is not necessarily gluten or bread itself, but the real culprit is actually the industrial version of white flour and fast acting yeasts that are in lots of processed/prepared foods. It’s a new hybrid frankenstein variety that’s used because it returns higher profits and can withstand huge loads of herbicide and pesticide chemicals sprayed on them. Chemicals that stay on/in the plant and get refined through the whole process, making it into our bodies after all. It’s sprayed on the wheat right before harvest! It’s true that even small amounts of ingested RoundUp causes major health problems, some of which the scope is not yet known. Unfermented, this flour converts to sugar right away causing our glycemic index to bounce out of whack and begins a negative chain reaction in our brains. Heroin, white flour, sugar, cocaine, corn starch, all ultra-refined white powders that used to be a plant at some point, and all cause the exact same effect on the human brain: havoc and mayhem.
So, that’s cheap “enriched” all purpose every-day modern flour, germ on or off (whole wheat/white).
Good news, though! There is such a thing as flour milled from ancient grains that haven’t been sprayed with inflammatory-cancer-causing chemicals (ie. organic) and when paired with fermentation to convert away the glycemic-spiking sugars, you can actually make a pretty healthy bread. I found out you can even get sprouted organic ancient grains now, majorly boosting the level of flavour and healthiness. This is the key, though. Unless you know the baker and trust their commitments to organic and safe fermentation, AND have a steady supply every week, you’ll basically have to make it yourself. It is surprisingly cheap, actually damn-near free. My dear friend Amanda who owns a cafe shared some of her sourdough culture with me, and I hope to keep it alive forever. There are breads made from cultures that are hundreds of years old! Maybe my offspring will bake their bread using this same starter from The Vault.
Anyway, I am still choosing not to eat items made with cheap flour. In my mind, if I return bread to the category of sacred magic and ferment/bake it myself, I can still keep feeling good and being healthy while still also enjoying bread. Since making 2 loaves of sourdough every week requires care and dedication, this means I will have no choice but to cherish each slice with deep appreciation and a sense of connectivity to my precious food.
If anyone wants to see details or amounts of ingredients, HMU
1 spoon miso paste
2 spoons mayo
3-4 spoons yogurt
1 can/bottled/cooked fish (like tuna)
a bunch of chopped spring onions, chives, green onion, whatever
Preheat over to 350. Grease and parchment an 8 inch round pan.
Whisk together your wet ingredients:
1/4 cup melted coconut oil
1/4 coconut milk
2 big tablespoons of honey
1 teaspoon vanilla
All the zest of one organic orange (chemicals, yuck)
A cap full of orange blossom water
In another bowl, combine your dry ingredients:
1/2 cup of sifted coconut flour
1/2 teaspoon sea salt
Generous pinch of ground cardamom
Sprinkle the dry into the wet until combined together
Pour into parchment’ed pan, and bake for 35-40 minutes
Let cool on a wire rack.
While it’s still warm, poke holes in the top with a long fork, and sprinkle orange juice all in them. Drizzle with honey if desired. Top with more zest for decoration
Switchel is like lemonade, because it’s a sweet and sour refreshing drink that you have over ice. The winning punch is that for switchel, you don’t have to squeeze any lemons. It’s an overnight steep of raw grated ginger, honey, apple cider vinegar (ACV), and water. It’s so beautifully easy and delicious, and you should make some.