Introduction
Malt Leaven Bread
Modern
farming techniques, including chemical fertilizer, that have been
used for more than a hundred years, have led to a severe degeneration
of our food crops, which has been noticed as early as the 1920's:
Crops
would not grow in the same fields where they had been growing for
generations, nutritional value was lost, crops became susceptible to
disease, and they just did not show the vitality they used to have.
Surplus
nitrogen from weapon manufacturing in the 2nd
W.W. was converted into chemical fertilizer production. By the 1970's
this led to a 8-12 fold yield increase. Quality was sacrificed for
quantity.
The
nutritional balance was distorted. Now wheat had an increased
carbohydrate, less protein and sacrificing other valuable nutrients
that it's ancestors had.
Less
protein also meant less gluten, which is needed to make a bread rise.
So scientists developed a more powerful, stretchable gluten, that is
also water-insoluble, meaning hard to digest. This is one of the
causes of the gluten allergies, but also the changed carbohydrate is
giving people digestive problems.
At
the same time that chemical fertilizer was introduced, also
monoculture yeast was developed, for a more dependable way to leaven
bread. Bread has many valuable nutrients, essential for healthy brain
function, among them zinc, copper, and magnesium. But these nutrients
can only be absorbed when bacteria break down the phytic acid that
prevents the absorption of these nutrients. With fast rising
monoculture yeast the bacteria do not have the chance to break down
those nutrients.
When
new methods prove to be wrong we tend to go back to the past. Here we
find the old way of making sourdough. But new methods appear to carry
us forward. Instead of going back to the past I was thinking of a way
to create a natural yeast, not through de-spiritualized scientific
methods, but through holistic spiritually guided methods.
Yeast
is originally a byproduct of the beer production, made from sprouted
barley. What better way to bring back the Life Forces than using the
force of the sprouted barley which seems the perfect carrier of a
growing, rising force. From sprouted, then dried and ground barley a
batter is made. This attracts and advances the wild yeast while not
eliminating the lactic acid bacteria when ripe. This culture is then
dried. From this a starter can be made in 1 or 2 days to make a bread
that is completely unique, neither a monoculture yeast, nor a
sourdough.
With
it a new force is introduced into the bread that makes it very light
and completely digestible, including breaking down the light gluten
of Spelt. Spelt is the uncorrupted twin sister of wheat that never
had a need for chemical fertilizer, pesticide or herbicide. Spelt
cannot be harvested with the combine, because of its husk, which
protects it. It then has a chance to fully ripen on the field which
helps the digestibility.
With
the Malt-Leaven even a Rye bread is not dense, but so surprisingly
light that it is even becoming a teenagers favorite.
Here
are the reasons why the Malt Leaven bread is the bread for all of us
to rescue our immune system from the attack by modern food and
agribusiness:
- no yeast
- no wheat
- no sourdough
- whole grain
- fresh stone ground
- healthy bacteria
- completely digestible
- beyond organic, contains spiritualized water
Philmont Community Bakery.
ph:
518 821 2148