My 9 month old grandson Maxim loves my bread. He is my biggest consumer and my greatest inspiration.
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Loaf Of Life
Organic, Artisan, gourmet live culture sourdough bread
Old Traditional Fermentation Method
Don't worry if you are gluten intolerant it can be made from gluten free sprouted spelt.
This sourdough bread baked with sprouted spelt.
•Natural lactic acid culture with air-borne yeasts
•Sourdough creates a flavorful bread and chewy texture
•Sprouted organic whole spelt flours
•Organic stone milled flours
•Soaked and sprouted seeds
•No additives, preservatives, sugar or oils
Health Benifits of Sourdough and Sprouted Grain Bread:
•Sourdough is more easily digestible than regular yeast bread, as the wheat protein is broken down into elemental amino acids, thus can be suitable for gluten sensitive individuals.
•Sourdough culturing and sprouting make whole grain minerals bio available by breaking down phytic acid in grain bran that inhibits mineral absorption.
•Sourdough bread has a lower gycemic index, affecting blood sugar spikes less than commercial yeast bread and making it better choice for diabetic and hypoglycemic individuals.
•Sprouted grain breads are low glycemic, digested slowly, thus keeping the blood sugar levels stable for longer periods, and are high in protein, vitamins and enzymes.
•For crispy crust, mist whole loaf with water and heat for 10 minutes in hot oven(425F).
•To freshen, slice and steam 1-2 min or microwave in a damp paper for 10 seconds
•Slice and freeze, then toast or steam
History Of Bread
Bread has a long and wonderful history. It is a healthy, nutritious food, that fills the stomach and satisfies the
soul. Bread is popular among all cultures in the world and it is presented in tremendous variations.
Among the many kinds, sourdough bread appears to be especially healthy, based on the fermentation
method. This old, traditional fermentation method goes back as far as 1000 BC. It started in Egypt and then spread out all over the Mediterranean world. This particular method includes a unique and friendly micro-flora and during the dough’s fermentation phase its environment turns acidic in a way that only certain beneficial bacteria can survive. These bacteria are essential to our digestive cycle and therefore sourdough bread is particularly recommended for prolonged health. In today’s American bread culture the old fermentation method is nearly extinct, since modern machines don’t allow for the time it takes to authentically ferment the dough.
Victoria, our local baker and artist, brings the old method back into our community of Santa Barbara.
She bakes high quality homemadesourdough loafs for us, fresh from her oven, tasty, dark or light ,delivered or picked up, and best served with Victoria’s homemade hummus or apricot and berry preserves.
“ NA Zdorovie “ (To your health)
The other day I went to the farmer’s market in Santa Monica and spent some time talking to Jack Bezian of Bezian’s Bakery, the home of Los Angeles Sourdough. I say “spent some time” which makes it sound like twenty minutes or so, but the truth is I must have talked to him for a a couple of hours.
The man is a font of fascinating information about health, nutrition, probiotics, gluten intolerance, and fermented foods. He’s been baking traditional sourdough bread since 1966. I’m not talking about the fake stuff you find in grocery stores — this is bread made from a living sourdough starter.
Most modern bread is made with baker’s yeast. Sourdough starter is the traditional way of making bread. It’s how everyone used to make bread before they had commercial baker’s yeast. There are many advantages to eating naturally fermented bread instead of modern bread made with yeast.
Let me share with you some of the things baker Jack Bezian teaches about real, traditionally prepared, naturally fermented sourdough bread — and why it’s so much healthier for us than yeast bread.
First of all, the real sourdough they bake at Bezian’s Bakery is probiotic, like kefir or yogurt, containing multiple strains of beneficial microflora. Bezian’s Bakery has a very slow process of baking which allows the bread to ferment for several days up to a month. This helps to promote the growth of more probiotic organisms.
These probiotic microorganisms:
1. Digest and assimilate (properly absorb) the foods you eat. Without adequate beneficial microflora in your gut, you can’t absorb nutrients in the foods you are eating.
2. Are necessary in order to maintain a healthy intestinal tract.
3. Contain uniquely balanced proteins, fatty acids, cellulose, minerals, and innumerable other nutrients our bodies need.
4. Provide vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast. Wild yeast multiplies aerobically. This is because they have oxygen in them (not free radical oxygen ions) that feed your blood cells and not cancer cells. Most plant proteins including grains, seeds, cereals, beans, nuts, and some grasses form gluten. However, sourdough microflora has all the amino acids available, without the protein that forms gluten.
5. Depletes damaged starch in bread, thus diabetic people should not get insulin shock. It is a misconception that whole wheat is better than white flour for diabetics (the Glycemic difference is only 1%).
6. Produce acids, which will break down and remove some of the glutens from the bread. Acids do not allow mold and most bad bacterial growth. Alkaline with high pH allows mold growth and toxins. Mold ferments at a higher pH, allowing bad bacterial growth and the secretion of toxins. The absence of acids is abnormal, even animals have acid stomachs to kill bad bacteria.
7. Offset the effects of phytic acid, which robs your body of precious minerals.
According to Wikipedia:
Phytic acid is found within the hulls of nuts, seeds, and grains. In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting.
Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries. It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra. In this way, it is an anti-nutrient. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.
“Probiotic lactobacilli, and other species of the endogenous digestive microflora as well, are an important source of the enzyme phytase which catalyses the release of phosphate from phytate and hydrolyses the complexes formed by phytate and metal ions or other cations, rendering them more soluble ultimately improving and facilitating their intestinal absorption
8. Dissolve proteins by producing protein enzymes, thus loosening multiple peptide bonds so that you can absorb more amino acids into your body. They dissolve four gluten-forming proteins: albumin, globulin, prolamin, and glutalin. They also produce alcohol that dissolves the most stubborn water insoluble protein bonds. These bonds are the reason why so many people have gluten intolerance.
9. Inhibit the growth of bad bacteria by: (1) creating a more acidic environment (2) producing anti-bacterial agents, and (3) absorbing all the B vitamins from their surroundings leaving none for the harmful bacteria.
10. Have most everything needed for optimum nutritional absorption. To absorb calcium, you need magnesium. To absorb magnesium, you need vitamin E, C, etc. Most of these are in the sourdough microorganisms, thus providing optimum absorption.
Here’s the most exciting part: I took this bread home and gave some to my daughter, Julie. KatJulie normally cannot eat wheat bread, even sprouted bread. But she could eat this sprouted spelt bread! She had no reaction like she normally does with wheat bread. Words cannot express how happy this makes me. Now I can make her sandwiches, she can eat it with soup or salad!
My ultra-slow method of making sourdough bread (fermenting it for several days and up to a month) is what breaks it down to the point that gluten intolerant people can eat it.
So clearly, not all sourdough bread is the same, and the fermentation time and process does matter.
Of course I have to also mention that this bread is wildly delicious. Some of the best bread I’ve ever eaten. And I’ve eaten award-winning baguettes in Paris. My bread is just as good.
You can try making your own sourdough at home. For sources of sourdough starters, please email firstname.lastname@example.org.
I also recommend using sprouted flour. I’m not sure about this but I think if you start with sprouted flour (instead of regular flour) and ferment it with a sourdough culture, you might not have to ferment it as long, since you’re already starting with sprouted flour.