Roti sourdough. Harga kayangan RM14. Moga-moga sedap sapu dengan peanut butter.

Roti liat. Tak sesuai untuk gigi yang longgar.

Sourdough. Mahal sebab sihat? 

Roti yang keras2 ni pada saya lebih sedap kot. Mungkin dah jemu dengan roti2 lembut manis ni.

Tapi tu la, tak semua bakery ada jual. Kalau ada, mahal sikit.

LINK

What makes sourdough different?

If you didn’t know, I’m kind of obsessed with sourdough, for a few different reasons.

Before yeast became a commercialized commodity, our ancestors relied on the wild yeasts of the air to give rise to their bread. This is what makes sourdough different.

Phytic acid is an anti-nutrient present in grains that aren’t properly prepared via soaking, sprouting, or fermenting. This is the traditional way of preparing grains, but in our modern culture, we have gotten away from it. Nowadays, there are more and more people who find that they can’t handle grains.

The process that sourdough undergoes during the bulk fermentation (the long, slow rise) increases the lactic acid bacteria, making it easier to digest. Some people who find themselves sensitive to gluten say that they can tolerate long-fermented sourdough just fine. Isn’t that awesome?