Raw Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

I've been thinking about enzymes a lot today. We use sourdoughs, poolishes, bigas or saved doughs in every bread we make in our bakery to improve their texture, flavour, keeping quality and nutritional value. Sourdoughs, poolishes etc can do all these things because they're packed with enzymes. We go to lots of trouble to give the enzymes plenty of time and a comfortable environment to do their work, then we slide the resulting loaves into the ovens and kill them all off! Raw food has made me realise how mad this is - what a waste!

My own bread is one cooked thing I still eat quite often - it's organic, hand made and my cooked brain still thinks of it as a nutritious staple food far superior to the factory produced alternatives. I won't be eating it for much longer though because I've just put the bakery up for sale. It's time to invest in a dehydrator and start experimenting with raw breads instead...

Views: 0

Comment

You need to be a member of Raw Food Rehab to add comments!

Join Raw Food Rehab

Comment by Elaine on January 17, 2010 at 1:54pm
I don't think it's a waste of time at all to make the breads with the fermented starters, if you're going to eat bread that is the way to do it. Some cultures eat fermented bread as a staple and they are found to be quite healthy and live long healthy lives. I think you have done your customers a favor by providing this.
Comment by Jodi is Purely Nourished on December 29, 2009 at 3:34am
Sounds like a big change for you ahead, selling your business. It sounds as if your heart and soul went into your bread making. I bet your bread is delicious! I always dreamed of having a bakery around that made bread like that, back when I could eat it. Best of luck with your lifestyle transition. I'm sure it will be bitter sweet to let the bakery go. But it also sounds like you may have some wonderful insight into making some delicious raw creations. Raw bread will be a change but given some time and experimentation I bet you will develop some wonderful recipes. I am excited for you and look forward to your journey! ;-)
Comment by Treesa on December 28, 2009 at 4:36pm
I can relate. I love making artisan breads...and eating them, of course. I've given up bread, even homemade for now. Funny thing is I haven't craved it to eat as much as I miss making it for Chris, but I am sure if I made it I would be too tempted right now.
I have yet to find a dehydrated bread that I like...good luck with that, and please let me know if you find an awesome recipe that is truly bread like.
Comment by Susan : ) on December 28, 2009 at 2:32pm
RAWK ON: My own bread is one cooked thing I still eat quite often - it's organic, hand made and my cooked brain still thinks of it as a nutritious staple food far superior to the factory produced alternatives. I won't be eating it for much longer though because I've just put the bakery up for sale. It's time to invest in a dehydrator and start experimenting with raw breads instead...

You will LOVE dehydrated breads soo much better!
Are you getting your dehydrator soon?

Fresh Eats Inspiration

Support for Yourself & for Raw Food Rehab

Photos

  • Add Photos
  • View All

© 2014   Created by Penni.   Powered by

Badges  |  Report an Issue  |  Terms of Service