Colleen: March 68, 2020.
The Coronavirus quarintine really does feel like Mother Nature is mad and sent us to our rooms. But this isn’t a punishment. It’s a wake up call. We cannot continue to be “too busy” to take care of ourselves, each other and the planet. That’s not going to work. While we will emerge from our homes at some point, we can’t go back to business as usual–lest we find ourselves right back in our rooms–and worse.
We’ve been forced to take a break from the fast-food culture. We’ve cooked more meals at home in the past month than we have in a year. Hopefully, you’re finding some new habits and recipes that will stick with you.
Let me tell you why you should try your hand at homemade sourdough bread. I’ve been making it for four years. It has not gone to my waist–despite the fact that I’m a 46 year-old female. Properly fermented sourdough doesn’t make you fat. The long fermentation process breaks down the gluten and anti-nutrients. It has a low glycemic index and doesn’t spike your blood sugar. Natural, wild yeast boost immunity, reduce allergy symptoms and enhance nutrient absorption. They are both pre- and probiotic. In contrast, commercial yeasts are associated with celiac disease, gluten intolerance, acid-reflux, diabetes and wheat allergies. They are foreign to our digestive and immune systems.
This recipe is no-knead, no fuss and no mess. It takes time, but very little effort. If you don’t know anyone with a starter, I can show you how to make your own in one week. To help you through the process, I’ve created a free step-by-step guide for download, and two videos. I’ve walked many people through the process. I can help you too.
Use the comment section below to ask questions. I’m here and others are too. Join us and let’s bake bread together!
Below the videos, you can download a free copy of my eBook: Your Complete Guide for Easy Sourdough Bread Recipes.
Your Complete Guide to Making Sourdough Bread includes:
Commercial yeast vs. wild yeast
The health benefits of homemade sourdough bread
Whole wheat vs. white flour
Should you be gluten free?
How to make and maintain your starter
No-knead, easy sourdough bread recipe
Three bonus sourdough recipes
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook