SOURDOUGH BREAD RECIPES
Most commercial and supermarket breads have preservatives, stabilisers, moisturisers, emulsifiers and hydrogenated fats that keep them tasting fresh for days. Unfortunately, these chemicals also hide another danger. Breads that are risen in only a few hours or less (non-sourdough breads) are prone to go mouldy quickly and can infect you with pathological (unhealthy) yeasts.
Properly made (10-24 hours) sourdough breads have many health advantages. For example, virtually everyone finds them to be easily digestible, even those who have had problems digesting wheat products and factory-made bread for years. They are less prone to mould infection. I made a sourdough bread and kept it in my refrigerator for two weeks. After a day, it did not have the texture and flavour of a fresh-baked bread, but when thinly sliced and toasted it was delicious. It seems that properly made sourdough breads have some level of natural resistance to moulds. I have met people who store such breads at room temperature for two to three weeks.
Basic Sourdough Bread Recipe
Gluten-Free Sourdough Bread Recipe
Kefir Herb Bread Recipe
Essene Bread (Sprouted Bread) Recipe