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For Naturally Leavened Starter, send a self-addressed stamped envelope, plus $5.00 to:

Bread Starter
1221 N 1270 E
American Fork, UT 84003

Views: 672

Comment by Alison Allen on April 24, 2010 at 11:43pm
I have your book but I didn't see the recipe for your naturally leavened bread dough. I am interested in this - Have you included this recipe in the book and am I just missing it? I'm not happy with the choices in the store for tortillas and bread wraps so I want to make my own. Thanks, Alison Allen
Comment by Alison Allen on April 24, 2010 at 11:51pm
Sorry - I watched the naturally leavened bread video and see that you actually give the recipe while making this one. I will send away for the starter - Thanks for this great website and information! Alison
Comment by James Simmons on April 24, 2010 at 11:54pm
Hi Alison, if you download the free Daniel's Challenge eBook, the recipes for the bread dough are provided in a written format withing Kitchen Challenge Five. Jim
Comment by Tess Last on June 11, 2010 at 6:44pm
When I went to your class a couple months ago you guys mentioned letting the dough rise and punching it down repeatedly until the starter has exhausted all the food source. You mentioned it in the context of people with gluten intolerance but I was just wondering if this process would also bring the GI down? Just curious. Thanks.
Comment by James Simmons on June 22, 2010 at 1:14pm
It stands to reason that the GI will also be lowered, but I don't have data to back my beliefs. My belief is based upon the following: friendly bacteria consume various parts of the grain, including the gluten. When these bacteria die, they become nutritional uptake material. They become a part of the bread we are eating. I am assuming that as they absorb into the bloodstream, they do so in a slower and more measured manner than the part of the grain they consumed. A doctor friend of mine who works with diabetics claims that blood sugar levels of his diabetic patients remain far more stable when they consume naturally leavened bread than when consuming other grains or breads. He has used naturally leavened bread in his practice for a few years now. Stable blood-sugar levels indicate the use of lower GI foods.
Comment by Alison Allen on June 29, 2010 at 11:31am
I sent away for the starter from you a couple of months ago and what came back to me from the USPS was a half ripped open packed with an apology and nothing remianing. It must have gotten caught in their reader/sorter and ripped to shreds. Do you keep a record of who you have sent it too? Can't a starter be formed with lactobacillus? I'm not sure if I want to send away for it again and now I notcie that you are chargibng $5. for it -
Comment by James Simmons on June 29, 2010 at 1:12pm
I'm sorry to hear the post office shredded your starter. We've gone to charging for it because we simply cannot keep up with the demand and have to pay for help to keep it going. We recommend for those who want to purchase starter, that they send a thick envelope that won't shred easily in the post office.

Starter can be formed with lactobacillus and can even be started with nothing but flour and water. I will write an article specific to this process. Jim
Comment by Marilyn Peterson on June 29, 2010 at 8:58pm
When eating this bread, is it less fattening than regular yeast bread. Where do you tell about the benefits of this bread?
Comment by James Simmons on June 30, 2010 at 9:36am
Maryilyn, the benefits of this bread are discussed in the introduction to Kitchen Challenge Five found in the free Daniel's Challenge eBook. It can be downloaded from the Main page of this site. As far as calories go, Naturally Leavened Bread is a whole-grain bread and has just as many calories as other whole-grain breads. As with other breads, if it is used to compliment your intake of fruits and vegetables, it is not fattening. If it becomes your primary source of calories, it is likely you will gain weight.
Comment by Pamela Schneider on April 23, 2012 at 9:39am

Sorry i can't seam to found the (Kitchen Challenge Five) I just made my first starter.....now i have taken what i needed to get my bread mix together.... now i don't know how much to feed back into the starter.HELP!

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