Wild Sourdough Starter, Saying Goodbye to the Old at Passover
There is no doubt that sourdough is HEALTHY, much healthier than bread made with commercial yeast.
-It can help keep blood sugars in a healthy range.
-The enzymes help break down the gluten so it makes digesting the proteins easier.
-The fermentation process helps to unlock B vitamins in the bread, which help with energy metabolism.
-Like other fermented foods, it acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines, which in turn helps overcome the bad bacteria in your system.
Some studies have even found that the lactic-acid bacteria in sourdough might even help moderate allergic responses, inflammation and auto-immune diseases.*
Yay! All good news! So if you, like me, are doing all you can to eat Adonai's way, you probably have a starter that has become like a family pet. Mine is named "Faithful", because she is. Lol
Enter PASSOVER and the feast of Unleavened Bread....
Exodus 12:19-20
Seven days there shall be no leaven found in your houses; for whoever eats what is leavened, that person shall be cut off from the congregation of Israel, whether he is an alien or a native of the land. You shall not eat anything leavened; in all your dwellings you shall eat unleavened bread.
Unleavened Bread is a prophetic picture of the sinless life that Messiah Jesus lived in order to make atonement for our sins and save us for all eternity, and He used yeast as a symbol of sin many times as he was teaching His disciples.
Mark 8:15
And He was giving orders to them, saying, “Watch out! Beware of the leaven of the Pharisees and the leaven of Herod.”
Matthew 16:6
And Jesus said to them, “Watch out and beware of the leaven of the Pharisees and Sadducees.”
Galatians 5:9
A little leaven leavens the whole lump of dough.
So I know that some do not throw out their starter for Passover, but I feel if I want to celebrate biblicaly, Faithful has got to go. GOOD NEWS
Father knew what He was doing when He set this feast in SPRING! Why? Because when the weather turns warm after Winter, and that is when the wild yeast spores become active in the air again. So throwing out the old and starting fresh is not that big of a deal, start to finish, you should have a usable starter in two-weeks. Yes it's true that older sourdoughs have a stronger flavor, but at some point they all hit a plateau. So as fun as it is to say that you have great granny's hundred year old starter, I think it's even more fun to throw it out for Passover and bring a new one to life with the rest of Springtime nature. And I often wonder, like the manna that turned bad when saved, if the health benefits change after saving our starter for more than one year. If there are any food scientists out there that know the answer to that, please leave it in a comment! I'd LOVE to hear!
*Source: Eatingwell.com
