The Vintage Remedies Guide to Bread can be found here on Amazon. Jessie Hawkins is amazing, that's all I have to say! This book details why the bread we buy at the store is not good for us, and goes into how to make bread that IS good for us! She covers both gluten and gluten free in this book, which is a really big deal for most people who want to still have bread without the gluten.
Right now I'm making her basic sourdough loaf of bread. It has been a long while since I've sourdoughed. Mainly because we were going gluten free and didn't have a lot of alternative flours on hand, also because I ran out of the flour I use for my starter.
So the key to making GOOD bread, is, in a nutshell, sourdough. Soaking. Fermenting. Making the grains easily digestible and nutritious for our body. The yeast we buy from the store wasn't always sold that way you know. Go back over 100 years and yeast is not there, people made their own honest to goodness yeast by mixing flour and water, and leaving it on the counter. Those little buggers are so important! They break down the bad parts of grain, leaving us with all those great b vitamins and nutrients that our body can easily absorb. And, if you sourdough long enough, even glutenous grains will produce a final product with very little gluten in it (thanks to those little buggers!)
This book is amazing to read. If you are grain free, wheat free, gluten free, etc. but still love bread, read this book. It changed my view on grains. Granted, if we have a grain I try really hard to be prepared and soak it before eating it now. We don't eat very many grains but we do eat them and if possible I prepare them the right way because it is so important for our gut health!!
Hopefully my sourdough will turn out and we can have it fresh and hot from the oven, slathered in butter. Can't wait!!!!
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