Sourdough homemade bread. How is it better than purchased? Now baking myself

Pies for a long time bake itself. But bread has learned to bake recently. Immediately decided to bake homemade sourdough. Why not on the usual purchased yeast?

I studied the issue on the Internet. It turns out that ordinary industrial baker's yeast has a negative effect on our health. Fatigue, lethargy, drowsiness, poor intestinal work, ulcers, oncology, heart disease - not a whole list of the consequences of eating foods baked on industrial yeast.

Yeast having adapted, do not die even at high temperature (up to 500 grams) and multiply in our body, eating vitamins, minerals, taking food from us.

But in the "wild" homemade leaven there is no such harm. On the contrary, one benefit. These beneficial microorganisms contain probiotics that restore the normal functioning of our intestines and the whole organism.

In home yeast (and yeast is “wild” yeast) there are no impurities of metals, chemical acidulants, which are used in the industrial method of growing yeast.

cooked my starter, I grew it in a few days, having found many simplest recipes on the Internet.

I started to bake my own bread, muffins, a loaf on my leaven, which I keep in the fridge and constantly feed.

What can I say about homemade bread?

It is different from the purchase.

1. Tasty and crumbly, your recipe may be different (with the addition of spices, nuts, raisins, herbs, etc.)

2. Bake is not difficult. It is only necessary to put the dough in a warm place for a few hours (about 8-10) beforehand. Then - kneading, proofing and in the oven for 40-50 minutes. Everything is as usual.

3. Bread does not spoil for a long time! Amazing But my week is fresh in the bread box. Maybe it would be longer, but we eat.

4. From him there is no heartburn, flatulence.