Sourdough without yeast
By Katy G. Wilkens
I have been amazed and pleased at the number of people who have decided to bake bread during the COVID-19 outbreak. That’s because bread is one of the “Salty Six” in the American diet, one of the foods with the highest levels of salt. Making it yourself means you can avoid that salt overload.
Consider that a healthy goal for sodium is about 1,500 milligrams a day, and that most slices of bread from a grocery store have 200 to 250 milligrams of sodium. Toast at breakfast, a sandwich for lunch and a roll with dinner adds up to about two-thirds of the recommended daily salt intake.
When you make your own bread, you can cut way down on the salt or leave it out completely. I like to add fresh rosemary to my recipe for a more complex flavor without any salt.
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