This week Elena Tsentas, owner of Mama Bakes Bread, is offering her delicious home-made bread. Find details at her website:
She is offering members a discount off her listed prices for breads ordered this week.
Elena soaks her grains and describes the benefits of this process here:
"Soaking grains to improve your absorption of minerals is a popular food preparation technique among lovers of traditional foods, a practice made popular by Sally Fallon in her book Nourishing Traditions. Fallon discovered research that showed that if grains are soaked in an acidic medium, phytic acid will be reduced and the minerals in the grains will be unlocked so that you can benefit from them. phytic acid prevents the grain from being digested. You see, inside the grain there’s amazing stuff like fiber, nutrients, minerals & enzymes. I mean, that’s why we eat whole grains, right? To get all the amazing goodness inside! But, we can’t get very much of that unless the phytic acid is broken down before we eat it.
Each of my breads is soaked overnight to enhance the bodies’ ability to absorb these beneficial nutrients. The whole wheat bread is soaked with milk or yogurt and my sourdough is fermented with a wild yeast starter that I created and have nourished for over 1 year."