While the popularity of sourdough baking has been on the rise for a number of years—a result, in part, of the initial COVID-19 lockdown in 2020—this age-old method of bread making has generated additional buzz recently for its nutritional benefits.
“There are great health benefits that come from sourdough baking,” says Kerenza De Freitas, founder of Lake Worth Beach’s Einkorn Bakehouse. “In addition to being flavorful, sourdough promotes improved digestion due to the fermentation process, which breaks down the gluten and the complex carbohydrates, resulting in a lower glycemic index and a higher nutrient absorption.”
De Freitas began baking sourdough as a hobby in 2016, motivated by the desire to feed her family a better-for-you bread. She now only uses flour derived from einkorn—an ancient grain that is regarded as the oldest form of wheat—and is well-versed in what it takes to provide ongoing care to a living sourdough starter.
Those interested in getting started can visit De Freitas’ website to purchase a starter and sign up for a two-hour virtual or private in-home class to learn how to shape the dough and bake the bread. Students will also receive De Freitas’ beginner’s guide to sourdough baking and her cookbook.
“Sourdough isn’t just a trend but an art form, and perfecting it is a journey,” De Freitas shares. “You’ll find your rhythm with each loaf you bake, and the process becomes easier as time goes on.”
Facebook Comments