Re: Sourdough Bread - I tried it

[Guest guest]

This post and the related articles piqued my interest in trying

slow-fermented sourdough bread to see if I might tolerate it, given my

great success with SCD over the past 1-1/2 years. It seemed logical that

the acidophillus and yeast breaking down structure of the flour might

have some of the same positivie outcomes that allow us to consume " milk "

in the form of yogurt.

I am almost afraid to post my success in the event it doesn't continue

.... but here goes.

I ordered some traditional San Francisco sourdough culture, went out and

bought some unbleached white flour, and got the process started,

fermenting the dough for close to 24 hours. My first loaf was really

chewy (I have never made homemade bread before excpept for banana bread

and now SCD breads). It did have the wonderful distinctive sourdough

taste, and, although it was good, I didn't have the overwhelming " YUM! "

experience I expected. I ate a couple of slices (small) for 2 days in a

row. Then about 5 days later, I used breadcrumbs made from the loaf for

a stuffed lobster recipe (it was just okay because the crumbs were

really hard).

I didn't experience any of the symptoms I have had in the past when

eating illegals or too many hard-to-digest foods (like whole nuts).

Last week, I made a second loaf, which turned out much better, and have

eaten 4-5 slices. Yesterday, I made tortillas, but have only eaten one.

So far <KNOCKING LOUDLY ON WOOD> I seem to be tolerating it fine.

I am so mindful of several posts I have read about " life after SCD " and

how people start introducing illegals, but then go overboard and eat too

much. I am really trying to limit my intake to 1 or 2 pieces every

couple of days or so. If I am able to continue along this path, I will

be excited to be able to add a few new things to my meals like

tortillas, pizza crust, and maybe a thin-sliced bread-based sandwich now

and then.

Just thought I would share, even though it's outside the SCD protocol,

to provide information for those who have healed significantly and may

be ready to start introducing non-SCD foods.

Kathy

UC since 2005

SCD since 7/07

med-free since 7/08

[Guest guest]

At 02:49 PM 12/22/2008, you wrote:

Just thought I would share, even

though it's outside the SCD protocol, to provide information for those

who have healed significantly and may be ready to start introducing

non-SCD foods.

The ultimate goal of SCD is HEALING.

If you have healed enough to begin to add non-SCD foods to your diet,

then that's a WONDERFUL holiday gift! Both for you, AND for every

single member of this list!

We so seldom hear from the people who have been actually healed by SCD,

because SCD has given them their lives back, and they've gone on to do

other things. (Then there are the nut cases like me who stick around to

answer questions for newcomers.)

I have no desire to return to my pre-SCD diet... but it's lovely to know

that I might be able, one day, to have an occasional treat. I used to

love sour-dough bread....

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

surdough bread is made how????

Candida

That's great to hear you tried it and it didn't cause any problems for you. Thanks so much for letting us know your results. I'm only 4 months into the diet, so I'm going to wait awhile before I try it myself.>> > This post and the related articles piqued my interest in trying> slow-fermented sourdough bread to see if I might tolerate it, given my> great success with SCD over the past 1-1/2 years. It seemed logical that> the acidophillus and yeast breaking down structure of the flour might> have some of the same positivie outcomes that allow us to consume "milk"> in the form of yogurt.> > I am almost afraid to post my success in the event it doesn't continue> ... but here goes.> New year...new news. Be the first to know what is making headlines.

[Guest guest]

That's great to hear you tried it and it didn't cause any problems for

you. Thanks so much for letting us know your results. I'm only 4

months into the diet, so I'm going to wait awhile before I try it

myself.

>

>

> This post and the related articles piqued my interest in trying

> slow-fermented sourdough bread to see if I might tolerate it, given my

> great success with SCD over the past 1-1/2 years. It seemed logical

that

> the acidophillus and yeast breaking down structure of the flour might

> have some of the same positivie outcomes that allow us to

consume " milk "

> in the form of yogurt.

>

> I am almost afraid to post my success in the event it doesn't continue

> ... but here goes.

>

[Guest guest]

At 01:18 PM 1/1/2009, you wrote:

surdough bread is made

how????

There are many traditional recipes. Sourdough bread is NOT for newcomers

or for those who are still healing. It is only something for someone who

has been symptom free for at least a year to try to see if they can begin

to add non-SCD foods.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund