Gut-friendly Bread

12/12/2025

12/14/2023

Bread is not the enemy. In fact, it is a wonderful addition to meals found in blue zone regions where higher populations of centenarians live (those who live past 100 years of age).

When they do eat bread it is predominantly sourdough, or a 100% wholegrain bread. Bread should be slowly fermented over a long period to reduce gluten, and eaten in moderation. When you do these things bread will impact your life in a positive way just as the Lord intended bread to do!

I read an article at https://www.bluezones.com/recipes/food-guidelines/ that stated “Traditional sourdough breads actually lower the glycemic load of meals, making your entire meal healthier, slower burning, easier on your pancreas, and more likely to make calories available as energy than stored as fat”. It’s no coincidence that the original ancient farro grains found in the Fertile Crescent during early civilization are all low in gluten, and full of fiber. God didn’t make bread bad, our culture did that.

Now go bake a loaf of some good whole grain sourdough!

12/12/2023

This is day 7 and the final feeding of our sourdough starter. I went ahead and fed it earlier. From here I’ll let it rise and stick it in the fridge until I decide to bake. Sourdough starter is very resilient and can last a long time in the fridge.
Another trick I have is to make a little extra and put it in the freezer which will stay alive for months in my own experience. I pray this was helpful, and something we can all look back on in the future. You never know what kind of skills you are going to need to have in the future. The bible explains in Ecclesiastes 3:1-8 that “there is a season, and a time to every purpose under the heaven”. I want to thank our Father in heaven who knows all, and prepares us in advance for any and every season. In Jesus name, amen.

Thanks for taking the time to tune in.

12/11/2023

Would you look at that! We are on the morning of day 6. This thing has more than double in size. We can literally bake right now! That is so exciting.

I’ll feed it later tonight, and then one more time the next day, and that will be the completion of this sourdough starter. From that point it will just go into the fridge until the day I decide to bake with it. I just wanted to share that this morning. I’ll see you later this evening.

12/11/2023

I recorded this video last night, and I’m uploading it this morning.

It’s actually amazing that the starter is actually doubling in size already! We are technically ready for baking already. That didn’t take long at all however, we will finish out the next few feedings just to give it strength.

We will continue with our routine feedings. This is routine feeding # 2

40 grams flour
40 grams water
40 grams mature starter

Or

1 part flour
1 part water
1 part mature starter.

12/10/2023

Hello everyone!
We are on day four of our sourdough process.

This is just a routine feeding to get it up to strength. From here we will feed it once a day until we see the starter double in size over the line. At that point it is ready to bake.

45 grams of mature starter
45 grams of flour
45 grams of water

See you tomorrow!

12/08/2023

Hello Gut-friendly family,
We are 2 days in the process and ready to start the official feeding process.

I did not do a good job explaining in the video but to get this starter where it needs to be we will feed it once every day for the next 4 days.

Upon examining your mason jar you should see bubbles along the outside. If you don’t that’s okay just give it time (It’s according to the temperature in your home).

Instructions:
Step 1: take 40 grams of the batter and put it in a new vessel.

Step 2: add 40 grams of water & 40 grams of flour.

Step 3: mix all together.

Step 4: close with a loose fitting lid, and take a marker to mark the outside of the jar where the sourdough is sitting (this will help you identify the rise when it happens).

That’s it! We will feed it once a day for the next 4 days to give it the strength it needs. See you tomorrow!

12/06/2023

Hello Gut-friendly family,
Today we begin a fresh sourdough starter. I want to take you on that journey with me so I can show you how easy it is, and the things to look for during the process. I have a video to follow along but I’ll leave a step-by-step guide to follow here in the description.

Items for starter: container (mason jar or plastic container)
NO METAL CONTAINERS

scale (optional)
Flour & water
Non metal spoon for mixing

Step 1: Get your ingredients: 75 grams of flour & 75 ml of water (your best kind).

If you don’t like the scale then equal parts flour and water.

Step 2: Mix

Step 3: place a loose fitting lid or plastic wrap with holes over the mason jar and leave it for 1-2 days, or until we see bubbles forming (it may take longer in colder temperatures). In that case put it in the oven door with the light on.

During these 1-2 days we are allowing for wild yeast to find their way into the jar so we can colonize our microbes.

Things to look for: BUBBLES
Bubbles is our sign that life is beginning to form inside the jar and we can proceed to the next step.

If it takes more than 2 days to see bubbles have no fear. Just continue to wait it out and you will eventually see it. I’ll have the videos for you to follow along at your pace.

See you in 2 days!

11/29/2023

What is sourdough starter?
A sourdough starter is a natural leavening agent. By simply putting flour and water in a jar you capture microorganisms in the form of wild yeast who feed on the sugars found in the flour and water mixture in your jar. This activity causes carbon dioxide and is what makes that beautiful rise in bread when you make it. This process is slower than using store bought yeast but the benefits to your body are undeniable. These microbes have a major role in our digestion when it comes to digesting bread. Some of the best things come to those who wait. The bible tells us that those who WAIT on the Lord shall renew their strength. Isaiah 40:31

For starters, if you want great sourdough starter it can be as easy as asking for some from a bakery, or even a neighbor. From there you can pop it in your fridge and feed it more flour and water once a week. I'll show you step by step in this 10 part series on how to make it and maintain your starter.

If you want to make your own sourdough starter it's pretty simple. Before we begin, I took some pictures of some things you will need. By the way, if you don't want to use a scale you don't have too. I like to be precise but if you don't mind you can certainly do it in parts.

The tools I use to make sourdough starter:
-mason jar
-scale
-spoon
-flour & water

Next week I will begin with a fresh jar and walk with you step by step in creating your own sourdough. Stay tuned and happy baking.

11/16/2023

Good old sourdough starter. I’ve seen over time that people get overwhelmed with the process. I want to tell you it is no where near as complicated as some make it out to be. I’m going to make a series of posts starting next Wednesday that will show you how to create your own starter, and how to easily store it in your fridge for occasional use.

See you next week!

09/14/2023

Over the years I have developed my sourdough bread to not only taste amazing but nourish the person who is eating it. This photo has represented everything, and everyone who has poured into me to manifest this loaf of bread. I have had the pleasure of seeing this bread lift people up physically by not upsetting a stomach, mentally by tasting absolutely amazing, and spiritually by being a vehicle to share the good news. One day I will be standing in my bakery suppling this bread across the nation.

05/22/2022

Another great way to get some great nutrition in the diet. This delicious bread has zero refined sugar but tastes so moist and sweet you almost might feel guilty!

We love this carrot bread because our kids can get vegetables and fruits such as carrots and dates into their diet while eating delicious sweets.