Making Traditional Bread

Gluten sensitivity epidemic is due to the autoimmune impact of Glyphosate (Round-up) that is pervasive in the environment. Once body burden (high levels of glyphosate and the autoimmune effects) has been addressed and the microbiome and gut integrity has been nearly restored, (See posts on fixing Leaky Gut and Gluten Sensitivity), it is so wonderful to be able to eat the bread that humans have been healthily consuming for thousands of years.

At Carefree ReGen Medical, I recommend consuming whole grain containing lectins, (like Wheat Gluten Antigen, WGA), that have been either removed or rendered as in sprouted grains and leavened bread as in “sourdough.” Homemade sprouted sourdough is the best source of short chain fatty acids which feed the good bacteria which nourishes and keeps the gut lining in good repair.

Here is a recipe for making your own “Starter” we will call “Pet.”

Making and maintaining Starter requires that you regularly tend to your Pet or put it to sleep when you don’t need to make bread or don’t have time.

Dr Jacquie, Arizona Naturopath, Scottsdale naturopath, Carefree naturopath, Cave creek naturopath, Glendale naturopath, Gilbert naturopath, Naturopathic medicine, Natural medicine, House calls

Bread Starter aka Pet

Tools:

Kitchen scale, 12-16 ounce jar, cheese cloth or a vented or sprouting mason jar cover, narrow spatula or a fork and a blunt knife to scrape sides of jar or scrape off spatula or fork.

Making your own starter:

30 grams of red fife + 10 grams bread flour.

Let sit away from direct light on your counter for 5-10 days. You must feed it every 12 hours. (see maintaining your Pet). Then test your Pet for use in making bread. Drop 50-100 grams of starter, (Pet), into 400 grams of water. If it floats it is ready to make bread.

Maintaining (feeding) your Pet

10 grams of established starter
50 grams distilled or RO water
50 grams flour

Directions

Stir ingredients and cover with cheese cloth let sit 12 hours. Put all but 10 grams of your Pet in the “Discard” container which you refrigerate. (Your Discard should be saved to be used to make gravy, waffles, pancakes, cookies, muffins etc.

Repeat every 12 hours for at least 3 days. Then test your Pet to see if it is active, i.e. ready for use in making bread. Drop a couple of tablespoons into 200 grams of water. If it floats it is ready to make bread.
Maintain for frequent bread making every 12 hours or once a week in the refrigerator or freeze for months. For refrigerator or freezer storage you must re-activate by feeding every 12 hours for at least 3 days. See above “Maintaining your Pet.”

Focaccia, (Flat Bread), or Sourdough Loaf

430- 450 grams Water
50-100 grams of active starter seed
10 grams sea salt
512 grams flour

3 Tbs extra virgin olive oil (evoo)
Pinches of flakey sea salt

Tools

Kitchen scale, Large bowl, damp kitchen cloth or plastic wrap, wooden or silicon spatula.
Use 9 x 5 inch loaf pan or 9 x 12 inch pan like a lasagna pan with 3 inch sides.

Directions:

In a large bowl:
Mix water, salt then add starter seed.
Stir (fold in) flour until you have incorporated the flour.
Let rest 30 minutes, then turn over.

Drizzle with evoo and let sit for 4-18 hours until dough has doubled.
Once doubled place 2 tbs evoo in a metal pan or butter the sides and bottom of a glass pan. Cover with damp cloth or with plastic wrap leaving a vent.
Next envelope fold the dough and place fold side down in pan.
Drizzle with olive oil, rest for 4-6 hours.
Once the dough doubles and is puffy, pre-heat oven for 450º F (200º C).
Coat hands with evoo. Stretch the dough to fit pan on all sides. Sprinkle generously with flaky salt.

Bake 25 min or until brown on top. Cool on rack 20 min before slicing.

Pancakes or Waffles (see below for alternative ingredients for making Crepes)

Make an Overnight Sponge. On day of cooking make Batter.

Tools:

Kitchen scale, Large bowl, heavy skillet or waffle iron, butter or evoo for frying, shallow medium size ladle

Make Overnight Sponge (rest covered with damp cloth for 6-12 hours)

Ingredients and directions

In a large bowl stir together
460 grams buttermilk, sour milk or yogurt
30 grams of sugar
230 grams of Discard
490 grams of flour

Batter

2 large eggs pre-beaten
56 grams melted butter
2 grams baking soda
2 grams sea salt
optional 1 tsp vanilla

Gently stir or fold in all ingredients into the overnight sponge.
Ready in minutes. Pancakes Pre-heat heavy skillet or waffle iron. Ladle in batter. Cook accordingly.
Serve savory with herbs and fried eggs or sweet with syrup, fruit, yogurt.

Crepes; see Pancake directions above and change these:

Ingredients

increase pre-beaten eggs to 4
increase melted butter to 100 gram

Directions

Before each ladling into heated skillet, dilute the batter with enough milk to make it pourable.

Dr Jacquie, Arizona Naturopath, Scottsdale naturopath, Carefree naturopath, Cave creek naturopath, Glendale naturopath, Gilbert naturopath, Naturopathic medicine, Natural medicine, House calls