Page 96

of bread. Since the beginning of time, people have lived on bread — it was their main source of sustenance. However, so many people today (leaving aside the small amount of people who have actual celiac disease) seem to have difficulty digesting modern bread. But for thousands of years, wheat has been the staple of people’s diets. Did people change? Or did the bread change? The change was in the bread. True sourdough bread is made using the wild yeasts and bacteria that live in a “sourdough starter.” The bacteria in the starter pre-digest the proteins in the grain and reduce its phytic acid. This makes the bread easier to digest and also makes the many vitamins and minerals in the grain,

and making more money. The taste wasn’t the same, so they began adding additives for flavor. Soon bread was no longer the same food that it had been for generations. Bread became a mass-produced product. Much of it is filled with preservatives, wrapped in plastic, and expected to last for days, if not weeks, on a supermarket shelf. In the 1970s, natural leavening began ex-

such as iron, folate and magnesium, available for absorption by the human body. The wild yeasts in the starter make the bread rise. Working together, the bacteria and yeast create the naturally leavened bread that for thousands of years was the main source of nutrition for human beings. When bakeries began using commercial yeast in the late 1800s, it wasn’t to create a healthier product, but rather to be able to bake bread faster. Commercial yeast saves a huge amount of time over natural fermentation. By using the fastest-rising yeast and skipping the bacteria component of the sourdough starter, they could make bread in a fraction of the time, thereby producing more bread per day

96 / THE MONSEY VIEW / May 1, 2019 www.themonseyview.com / 845.600.8484

Profile for The Monsey View

Issue 196  

The Monsey View

Issue 196  

The Monsey View