05/09/2024
Meet Della 🌾🤍
The first rule to every successful sourdough starter is to give it a name. Of course we love a good pun so we chose Della, because the bread she makes is “Della-icious”! All kidding aside, one of the reasons people suggest to name your starter is because you have to take care of it. Some people even describe making a starter like adding another pet to the family. You have to feed it, water it, and clean out the container regularly to keep it healthy and help it grow.
Cooking with sourdough starter has many digestive and health benefits. The fermentation process fosters beneficial bacteria which aids our body in digestion and can even improve our body’s ability to fight off sickness. Sourdough has a lower glycemic index than other breads and therefore will not cause such a rapid spike in blood sugar levels because the fermentation depletes the bad starches found in most bread. Sourdough has a higher lactic acid level and a lower phytic acid level, meaning that it is easier for our bodies to actually absorb the nutrients from the bread. In addition, typically homemade sourdough is made with much fewer and more wholesome ingredients than most store bought breads.
I have had a few people reach out to me to ask about gluten free options. While we don’t make anything gluten free at this time, I do want to share that the process of making sourdough breaks down the gluten protein found in wheat to make it more easily digestible to us. If you have a gluten sensitivity you can let us know and request a longer fermentation time on your bread to give it a richer sourdough taste and to help break up the gluten protein a little more.
