“To yeast, or not to yeast …” An introduction to bread.

Hey y’all!

I recently watched Michael Pollan’s Netflix series “Cooked”, and it was truly inspiring. If you haven’t seen it, I HIGHLY recommend it. The third episode “Air”, really introduced the concept of how air and the naturally occurring microorganisms in it transform one of the most staple and primal foods throughout human history-bread.

Wild Yeast Bread Loaf

Bread. The mere thought of it stirs controversy! How did this happen? How did bread go from being the life sustaining staple food product that humans have preserved through time and culture to being hated and avoided like the plague? The gluten conspiracy, my friends. Watch the series and Pollan will explain exactly why commercialized breads ARE causing people to get sick, fat, and ultimately die. Thank you, American capitalism.

This ingredient in virtually every commercialized leavened baked good that no one seems to pay attention to-yet is to blame for the sickness and sluggishness rampant in our society- is commercial bakers yeast, Saccromyces. Adding this yeast to baked goods violently disrupts our bodies delicate micro biome. It encourages thrush, vaginal yeast infections and candida overgrowth in the digestive system. It is used as a means of convenience because capturing and fostering wild yeast cultures in bread takes time-anywhere from 2-3 days. Pollan further explains the consequences of sacrificing time dedicated to making our food for the convenience of commercialized food products.

Bread was never initially made with commercial bakers yeast. The air itself harbors untold numbers of naturally occurring yeast spores that feast on ground wheat and water mixture – aka bread dough. This is how the first bread was made, and this is how I intend to make bread for my family and friends in the future.

While perfecting the art of bread making will entail much trial and error, it really can be as simple as mixing ORGANIC NON GMO flour (GMO of any kind should be avoided at all costs) with purified water and salt to the consistency of pancake batter. Some people add sugar to further promote the yeast feast (I use organic palm coconut sugar). Let it sit for 2-3 days in a warm environment with a towel over the bowl (75-79 degrees seems to work best). The longer it sits the more bubbles the yeast will produce and the fluffier your bread will be.

At the very yeast, you have to admit this is cool.

After the dough has set for 2-3 days (it will smell sour and will be bubbly), add more flour until it looks like bread dough. Roll the dough into the loaf shape you desire, and set again in a warm place so it can rise one last time, about 2-3 hours. Baking instructions coming soon in recipe section.

Ciabatta let it sit for a little longer.

Let me warn you-it may not look like the bread you get at the store. It will be dense.img_4813 Commerical bread can have dozens of artificial and harmful ingredients-leaveners, softeners, etc). That is not bread, it is an abomination. THIS is bread. The life giving miracle food that humans could survive on indefinitely. Pollan explains why in episode 3. This article by Viking Food Guy was also a major source of information!

It’s no wonder Jesus called Himself “… the Bread of Life” (John 6:35). Just like Him, this bread is something so simple to come to, so nourishing and life sustaining and satisfying- yet so easy to fall away from because it takes patience. It takes trial and error. It takes a determined will. Yet, your reward will be great. There are numerous imposters parading as the real deal causing untold masses to become increasingly sick and die. “Be not deceived” (1 Cor 6:9), my friends.





2 Comments Add yours

  1. Matthew Hyatt says:

    I loved this post. Looking forward to the step-by-step recipe!

    Liked by 1 person

  2. Daal says:

    ah – yes! that’s the show I saw that mentioned it – have experimented with using only a tiny bit of yeast & letting rise for a day & love sourdough-y results – smacking lips at thought of…

    Liked by 1 person

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