Bread is a staple in most Western diets and has deep meaning in many regions. We “break bread” when we come together, refer to it in the Lord’s prayer and honor it as a symbol of life in a multitude of cultures. 

Sadly, this beloved food gets a bad rap in modern society due to its carb count, or justifiably because of the strange ingredients and preservatives in the generic, factory-made loaves. The longer the list, the worse for you. The simpler the ingredients, the better for you, which is why sourdough is making a comeback in today’s kitchens.

Clermont resident Jennifer Caponi discovered the benefits of sourdough very recently after studying the connection between diet and disease for 15 years.

“I was diagnosed with an autoimmune condition and then told I would probably not have any more children,” Jennifer says. “That’s when I first tried eliminating inflammatory foods and started flooding my body with fruits, vegetables which lowered my inflammation and helped my body come into balance and heal.”

Three months into her journey, she became pregnant, and that convinced her to promote the connectivity of food and health. Sourdough bread has become another food that simplifies her diet. 

“What sets sourdough apart from traditional bread is that it is made by fermenting flour, so it provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid,” Jennifer says.

According to the Cleveland Clinic, the fermentation process in sourdough bread can lead to an increased number of prebiotic and probiotic properties that help improve gut health. It may also help improve digestion, lower chronic disease risk and even promote healthy aging. 

And even though sourdough bread isn’t gluten-free, its consumption might help improve the digestion of gluten since the fermentation process for sourdough alters the enzymes in the wheat and might potentially help counteract adverse reactions to gluten. That’s why Jennifer eats it in moderation.

The Workshop

Jennifer teaches a “Love Your Gut Sourdough Workshop” where participants learn, sample and ultimately bring home a ball of dough to bake. 

She provides a gift bag of helpful items, including a tiny spatula, clear instructions, a tea towel, bread bag and a jar of “starter” dough. Participants bring unbleached bread flour, a big bowl and large spoon. 

I recently attended her two-hour workshop based on the promise of a relatively fool proof process for my busy lifestyle and also helping my mom eat a healthy alternative to her favorite store-bought brand.

Kim Gerard came to the class because of the health benefits.  

“I read somewhere that sourdough is better for you, and even though I could go and buy it, I thought it would be better to make it on my own.” She also says the idea of baking something a little more elaborate would bode well for her visits to her brother, who has become a master of sourdough. 

Kim’s neighbor Mary Blackmore attended for a pretty simple reason. 

“I love bread and I haven’t been that successful baking regular bread yet, but I heard sourdough is relatively easy to make which is perfect for me,” she says.

We all loved getting our hands messy and collectively agreed that the practice wouldn’t necessarily make perfect, but would be fun. We all left with new friends, a jar of “mother” dough, and our bowls full of dough to be tugged and baked when we got home.

“People love to share this with others they care about,” says Jennifer. “And it’s a great way to gather friends and learn a new lifelong skill together!”

Simple Loaf

Cinnamon Rolls

Dinner Rolls

Flavored Butters

Photos: Nicole Hamel