Re: fermented bread from Bezian’s Bakery

[Guest guest]

Jack Bezian refused to acknowledge that there was any nutritional difference

between sourdough bread made form refined flour (without the bran and germ, what

he uses) vs. sourdough bread made from freshly ground whole grains. I tried

explaining the difference to him and he just wouldn't listen at all. Needless to

say I didn't buy any bread from him.

-

>

> comments anyone?

>

> http://www.cheeseslave.com/2009/03/31/top-10-reasons-to-eat-real-

> sourdough-bread-even-if-youre-gluten-intolerant/

>

> http://tinyurl.com/d6q3hx

>

>

>

> First of all, the real sourdough they bake at Bezian's Bakery is

> probiotic, like kefir or yogurt, containing multiple strains of

> beneficial microflora. Bezian's Bakery has a very slow process of

> baking which allows the bread to ferment for several days up to a

> month. This helps to promote the growth of more probiotic organisms...

>

> Carolyn

>

> Madison, WI

>

>

>

>

>

>

[Guest guest]

I live in Los Angeles, and I love Jack – he's a delightful man – but I can't eat

his bread. The grain is not organic, and the flour is enriched. I can eat other

sourdough breads, but I always bloat when I eat his bread. Nor do I find that it

tastes good...too flat a flavor, without the depth I associate with whole grain

sourdough breads.

As noted elsewhere, he inexplicably and adamantly sees no difference between

flour types (but perhaps it's because he bakes with non-organic flour that isn't

freshly ground). While he is passionate and committed to the concept of

fermented foods and health, he's all over the map in terms of the quality and

accuracy of his information.

Grindstone is great!

>

> comments anyone?

>

> http://www.cheeseslave.com/2009/03/31/top-10-reasons-to-eat-real-

> sourdough-bread-even-if-youre-gluten-intolerant/

>

> http://tinyurl.com/d6q3hx

>

>

>

> First of all, the real sourdough they bake at Bezian's Bakery is

> probiotic, like kefir or yogurt, containing multiple strains of

> beneficial microflora. Bezian's Bakery has a very slow process of

> baking which allows the bread to ferment for several days up to a

> month. This helps to promote the growth of more probiotic organisms...

>

> Carolyn

>

> Madison, WI

>

>

>

>

>

>