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<h2>The Unique Taste of European Bread</h2><p>If you’ve ever traveled to Europe and found that bread, pasta, or pastries didn’t upset your stomach the way they do at home, you’re not alone. Many people say they feel better eating wheat products abroad—and there are real reasons behind this.</p><figure id="figure-ur10rnmi3mbgi9q1u"><img id="ur10rnmi3mbgi9q1u" src="https://cdn.durable.co/getty/36utIjJsYOBjBZ8vwbs9nG1Ml0jMP8NfSI6Ty2AMxtPkFB4hWlAg8LLXwDmEOpj2.jpeg" alt="artisan bread" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/36utIjJsYOBjBZ8vwbs9nG1Ml0jMP8NfSI6Ty2AMxtPkFB4hWlAg8LLXwDmEOpj2.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>1. The Wheat Itself Is Different</h3><p>In the U.S., most wheat is high-gluten hard red wheat. In Europe, it’s more often soft wheat or spelt, which has less gluten. Gluten is a major trigger for those with sensitivities—even if they don’t have celiac disease. On top of that, U.S. food manufacturers often add extra gluten to improve texture and shelf life. American wheat also tends to have more gluten due to hotter, drier growing conditions.</p><h3>2. Chemical Residues: Glyphosate</h3><p>Glyphosate (the active ingredient in Roundup) is used widely on American wheat crops and is often present in trace amounts in the final flour. It’s linked to disruption of gut bacteria and inflammation. In contrast, the EU has banned glyphosate starting in late 2023, and many countries restricted it long before.</p><figure id="figure-v78yofalpmbgi9w1h"><img id="v78yofalpmbgi9w1h" src="https://media.gettyimages.com/id/1299566263/photo/a-baker-dusting-flour-on-a-dough-to-make-bread.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=be9xT5Nu--Nrr8i_rlJxvmywFr5oT6O3Cqalbrrfc0Y=" alt="baking bread" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://media.gettyimages.com/id/1299566263/photo/a-baker-dusting-flour-on-a-dough-to-make-bread.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=be9xT5Nu--Nrr8i_rlJxvmywFr5oT6O3Cqalbrrfc0Y=" data-mce-style="aspect-ratio: 16/9;"></figure><h3>3. Processing and Additives</h3><p>American bread and flour often include preservatives, bleaching agents (like chlorine and bromates), and synthetic nutrients like iron. Many of these additives are banned in the EU. Additives can irritate your gut, alter your microbiome, and contribute to long-term inflammation. Tartrazine (Yellow 5), for example, has been linked to oxidative stress and intestinal damage.</p><figure id="figure-iht7g5oshpmbgia4bp"><img id="iht7g5oshpmbgia4bp" src="https://media.gettyimages.com/id/1770470179/photo/buyer-take-loaf-bread-bakehouse-store-woman-buying-french-baguette-bakery-shop.jpg?b=1&s=2048x2048&w=0&k=20&c=nwbFFuSDCt-FtVvrZc1XrZN3owkvGuuomDdZavYSDU4=" alt="Buyer take loaf bread bakehouse store. Woman buying french baguette. Bakery shop" title="Buyer take loaf bread bakehouse store. Woman buying french baguette. Bakery shop" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionX="null" data-positionY="null" data-fullWidth="false"/></figure><h3>4. Fermentation Matters</h3><p>European bakeries still use slow sourdough fermentation—sometimes 24+ hours—which breaks down gluten, reduces FODMAPs, lowers phytic acid, and improves mineral absorption. It also results in a lower glycemic index. In contrast, most American bread is made with commercial yeast in just a few hours. That’s faster—but your gut pays the price.</p><p><strong>Bottom line:</strong> It’s not just nostalgia. Wheat products in Europe are different—from field to flour to fermentation. And that can make all the difference to your digestion.</p><p>That's why I focus on using European and organic American flours and slow fermentations to improve the quality and improve the digestibility of my breads.</p><p>Because You Deserve Real Bread</p>

Why Bread Feels Different in Europe: What Science Says

<p>We often think of fresh bread as the ideal, but what if I told you that subjecting your loaf to the icy depths of your freezer could actually unlock some surprising health benefits? It sounds counterintuitive, but a simple freeze-and-defrost cycle can significantly change the molecular structure of bread, turning it into a more gut-friendly and blood sugar-conscious food.</p><p>The key lies in something called resistant starch. Most of the starch in freshly baked bread is easily digested in your small intestine, quickly breaking down into glucose and causing a rapid rise in blood sugar. However, when you freeze bread, something interesting happens to the starch molecules. The process of freezing and subsequent thawing (specifically, the retrogradation of starch) converts a portion of that easily digestible starch into resistant starch.</p><figure id="figure-9xp57l23tkmacn78u5"><img id="9xp57l23tkmacn78u5" src="https://media.gettyimages.com/id/1185402498/photo/bread-packed-in-plastic-bag.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=veoSkL-h7cH-63HATjzVDmVaoRZS_DuroTlslA2Y7yY=" alt="Bread packed in plastic bag" title="Bread packed in plastic bag" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="null" data-positiony="null" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1185402498/photo/bread-packed-in-plastic-bag.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=veoSkL-h7cH-63HATjzVDmVaoRZS_DuroTlslA2Y7yY=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h2>Resistant starch resists digestion in the small intestine</h2><p>As the name suggests, resistant starch resists digestion in the small intestine. Instead of being absorbed as glucose, it travels intact to your large intestine. And this is where the magic happens.</p><p>In the large intestine, resistant starch acts like a natural prebiotic. Think of prebiotics as food for the beneficial bacteria living in your gut microbiome. By feeding these good bacteria, resistant starch helps them thrive, promoting a healthier and more diverse gut environment. A healthy gut is linked to countless aspects of well-being, from improved digestion and nutrient absorption to boosted immunity and even mental health.</p><figure id="figure-ra82gfq9vamacn7cw0"><img id="ra82gfq9vamacn7cw0" src="https://media.gettyimages.com/id/1366612456/photo/slice-of-freshly-baked-wheat-bread-texture-close-up.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=HCPo5lrVV_WF-QEtvV5k9LeTcUDlyOzJUx3lONAwGPE=" alt="Slice of freshly baked wheat bread texture close up." title="Slice of freshly baked wheat bread texture close up." class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="null" data-positiony="null" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1366612456/photo/slice-of-freshly-baked-wheat-bread-texture-close-up.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=HCPo5lrVV_WF-QEtvV5k9LeTcUDlyOzJUx3lONAwGPE=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h2>Consuming bread that contains higher amounts of resistant starch can lead to a slower, more controlled release of sugar&nbsp;</h2><p>But the benefits don't stop there. Because resistant starch isn't broken down into glucose in the small intestine, consuming bread that contains higher amounts of it can lead to a slower, more controlled release of sugar into your bloodstream. This means reduced blood sugar spikes after eating, which can be particularly beneficial for individuals managing blood sugar levels, and can also contribute to more stable energy levels throughout the day. Furthermore, since resistant starch isn't absorbed as calories in the same way as regular starch, it can also contribute to slightly lower calorie absorption from the bread.</p><p>So, the simple act of freezing and then defrosting your bread transforms it into a food that actively supports a healthy gut and helps in better blood glucose control.</p><p>It's an incredibly easy health hack to implement. Simply slice your bread before freezing (this makes thawing individual portions much easier), pop it in a freezer bag, and then take out slices as needed to defrost. You can thaw it on the counter, in the toaster, or even gently in a microwave.</p><p>Next time you bring home a fresh loaf, consider immediately slicing and freezing a portion. You're not just preserving your bread; you're potentially boosting its health benefits in a significant way. Give this simple tip a try and feel the difference!&nbsp;</p><p>I've done many test and it's very difficult to differentiate a freshly baked sourdough bread, and the one you defrost properly and toast it again. Spo, why don't you give it a try?&nbsp;</p><p>Because You Deserve Real Bread</p><p><br></p><p><br></p>

The Unexpected Health Hack Hiding in Your Freezer: Why Freezing and Defrosting Bread is a Game Changer

<h2>Discovering the Charm of Tortas de Aceite</h2><p>Embarking on a journey through Andalusia, one cannot help but encounter the delightful aroma and taste of <strong>Tortas de Aceite</strong>. These traditional Spanish pastries, known for their flaky texture and subtle sweetness, have been a staple in Andalusian cuisine for centuries. With each bite, they offer a glimpse into the rich culinary heritage of this vibrant region.</p><h3>The Origins and Tradition</h3><p>The history of Tortas de Aceite dates back to the times when olive oil was a crucial element in Mediterranean diets. Originating in Seville, these delectable treats were initially crafted by home bakers using simple ingredients that were readily available. Over time, their popularity spread, and they became synonymous with Andalusian culture, served during festive occasions and cherished family gatherings.</p><p>Traditionally, Tortas de Aceite are made using a handful of ingredients: flour, extra virgin olive oil, sugar, anise seeds, and a touch of citrus zest. The use of olive oil not only enhances their flavor but also contributes to their unique crispy texture, making them a delight to savor with coffee or tea.</p><h3>A Versatile Delight</h3><p>One of the reasons Tortas de Aceite have stood the test of time is their versatility. These pastries can be enjoyed on their own as a light snack or paired with a variety of accompaniments. Whether served with cheese, marmalade, or even dipped in chocolate, they adapt effortlessly to different tastes and preferences.</p><figure id="figure-gwjc62yebcma2g5srx"><img id="gwjc62yebcma2g5srx" src="https://cdn.durable.co/blocks/18xnOO8mZ8UH1C8HlEB6yXxsOod8w9gr4U7iWJdDZfUMJFFARpQGx1q1eDhyQOLH.jpg" alt="spanish pastries" title="spanish pastries" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="null" data-positiony="null" data-fullwidth="false" data-mce-src="https://cdn.durable.co/blocks/18xnOO8mZ8UH1C8HlEB6yXxsOod8w9gr4U7iWJdDZfUMJFFARpQGx1q1eDhyQOLH.jpg" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><p>Their subtle sweetness makes them an ideal partner for both sweet and savory dishes. In many Andalusian homes, they are a breakfast favorite, providing a delightful start to the day. As an afternoon treat, they perfectly complement a glass of sherry or a steaming cup of café con leche.</p><p>I’ve been working on my own version here at Bethencourt Bakehouse. I use organic flour, high-quality Extra Virging Olive Oil, and a gentle balance of anise and sesame. Every torta is hand-shaped and baked until just golden — thin, crisp, and lightly sweetened. They’ll be available soon.</p><p>I love bringing traditional recipes like this to the bakery in Acton — ones that carry real stories and a sense of place. If you’ve never tried a torta de aceite, I think you’ll be surprised by how simple and satisfying they are.</p><p>Because You Deserve Real Bread</p><p><br data-mce-bogus="1"></p>

Tortas de Aceite: A Timeless Andalusian Delight

Feshly Baked and Cut Loaf of Sourdough Bread.

<p>If you’ve ever baked sourdough—or just eaten a lot of it—you’ve probably wondered: why do we call it sourdough in English, but in Spanish it’s masa madre, in Italian it’s lievito madre, and in French it’s levain? Why the difference?</p><p>It’s not just a translation thing. It actually says a lot about what each culture thinks is important about bread—flavor, tradition, or process.</p><figure id="figure-6e9tolfwo6m9u19rk7"><img id="6e9tolfwo6m9u19rk7" src="https://cdn.durable.co/getty/2b1e7E9rI8l2Y7WZh3F2kv4GdEN7GBbVQEx2ebp5YLnlYlLSe7QDvVBWqyIASUn9.jpeg" alt="sourdough bread" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/2b1e7E9rI8l2Y7WZh3F2kv4GdEN7GBbVQEx2ebp5YLnlYlLSe7QDvVBWqyIASUn9.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>English: Focus on Flavor</h3><p>The English word sourdough puts the flavor front and center—specifically, the tangy acidity that develops through wild fermentation. That sour note isn’t accidental. It became iconic during the California Gold Rush.</p><p>French immigrants brought their traditional levain starters to San Francisco expecting the same mild, complex breads they were used to back home. But the Bay Area’s cool, foggy climate—and the local wild microbes—had other plans. Their starters grew sluggish and turned more acidic, especially with longer fermentation times and less frequent feedings.</p><p>Instead of fighting the sourness, people embraced it. The sharper flavor became the signature of San Francisco sourdough. Even the gold miners got nicknamed sourdoughs because they carried their starters with them. The name stuck—first to the bread, then to the process itself.</p><p>So in English, sourdough means “that tangy bread made with wild yeast,” because the flavor was what made it stand out.</p><h3>Southern Europe: Focus on Tradition</h3><p>In Spain, Italy, and France, naturally leavened bread wasn’t unusual or trendy—it was just bread. So the names for the starter focus more on the idea of continuity than taste:</p><p><strong>Spanish:</strong> masa madre = “mother dough”<br><strong>Italian: </strong>lievito madre = “mother leaven”<br><strong>French: </strong>levain = “leaven”<br></p><p>These names emphasize the idea of something living and ongoing—passed from one bake to the next, sometimes for generations. The flavor was just one part of the process, not the headline.</p><figure id="figure-mwbd6hnewm9u1a0ut"><img id="mwbd6hnewm9u1a0ut" src="https://cdn.durable.co/getty/2T9AeuQaWx8X76b7aXSk8FVaipX7Y4ZauI3VaiK52j8th9KXYQHhvah2PaeYwiyi.jpeg" alt="bread making" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/2T9AeuQaWx8X76b7aXSk8FVaipX7Y4ZauI3VaiK52j8th9KXYQHhvah2PaeYwiyi.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Is Southern European Sourdough Less Sour?</h3><p>Most of the time, yes. Bakers in Southern Europe tend to prefer milder flavors. They use techniques that minimize sharp acidity:</p><p><strong>Stiff starters</strong> (lower hydration) that produce mostly lactic acid (milder, yogurt-like)<br><strong>Frequent feedings </strong>to keep acid levels low<br><strong>Warmer fermentation temperatures</strong> to promote milder bacteria<br><strong>Less cold retardation</strong>, which would increase acetic acid<br></p><p>So you get a smoother, subtler bread. Think of a rustic pain au levain or pane toscano—complex, but not vinegary.</p><figure id="figure-kvv5iwl298m9u1a3uq"><img id="kvv5iwl298m9u1a3uq" src="https://cdn.durable.co/getty/36utIjJsYOBjBZ8vwbs9nG1Ml0jMP8NfSI6Ty2AMxtPkFB4hWlAg8LLXwDmEOpj2.jpeg" alt="artisan bread" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/36utIjJsYOBjBZ8vwbs9nG1Ml0jMP8NfSI6Ty2AMxtPkFB4hWlAg8LLXwDmEOpj2.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>So Why the Naming Gap?</h3><p>Because different cultures cared about different things:</p><p>English speakers named the bread for how it tasted<br>Southern Europeans named it for how it was made</p><p><br>Same process, different priorities. It's a good reminder that language reflects values. In this case, it tells you what people noticed—and what they liked—about their bread.</p><p>Understanding the science behind sourdough can deepen appreciation for its complexity and versatility. As bakers experiment with different flours and fermentation times, they continue to expand the boundaries of what sourdough can be.</p><p>At Bethencourt Bakehouse I focus on bringing a complex flavor, but a mild taste to my bread. I want to make the highest quality soudough bread, inspired by my southern european background.</p><p>Because You Deserve Real Bread.</p>

Why Do We Call It “Sourdough” in English, But Not in Spanish, Italian, or French?

Sourdough starter for bread and bakery leavening agent levain on rustic wooden table

<h2>Understanding Cold Fermentation</h2><p>Cold fermentation is a process used in bread making where the dough is allowed to rise slowly in cooler temperatures, typically in a refrigerator. This method contrasts with the traditional warm fermentation process, where dough rises at room temperature or slightly warmer. The slow fermentation process allows for a more complex flavor profile and has several health benefits, particularly for digestion.</p><figure id="figure-zr3lar1x1nm9siw4ra"><img id="zr3lar1x1nm9siw4ra" src="https://cdn.durable.co/getty/23C1h25Fjmax4FM9YKgYMuNsG9Vq2HAVxTXg4XEkc4DONr7inyPgo2ODiWTf2Ljs.jpeg" alt="slow fermentation bread" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/23C1h25Fjmax4FM9YKgYMuNsG9Vq2HAVxTXg4XEkc4DONr7inyPgo2ODiWTf2Ljs.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>The Science Behind Cold Fermentation</h3><p>During cold fermentation, yeast activity slows down due to the lower temperature, allowing enzymes in the flour to break down starches into simpler sugars. This process results in a more extended fermentation period that enhances the dough's flavor and texture. Additionally, the slow rise allows for the development of beneficial bacteria, which can contribute to gut health.</p><p>One of the primary benefits of cold fermentation is its impact on gluten structure. The prolonged fermentation period helps to break down gluten, making the bread easier to digest. This can be particularly beneficial for individuals with mild gluten sensitivities, as the reduced gluten content is less likely to cause digestive discomfort.</p><h2>Digestive Benefits</h2><p>Cold fermentation can improve digestion in several ways:</p><ul><li><strong>Improved Nutrient Absorption:</strong> The longer fermentation time allows for better breakdown of phytic acid, a compound in grains that can inhibit nutrient absorption.</li><li><strong>Probiotic Development:</strong> The natural fermentation process encourages the growth of beneficial bacteria, which support gut health and aid in digestion.</li><li><strong>Reduced Gluten Content:</strong> As mentioned earlier, the slow fermentation process breaks down gluten proteins, making them easier to digest.</li></ul><figure id="figure-yotb928btm9siwg8x"><img id="yotb928btm9siwg8x" src="https://cdn.durable.co/getty/32H1Yk1MBFTJYPqI6u3cZcTVGsB2WFvHAZpAEq8Gqw8R2y6FiRFj7mhgfWAyQ8uR.jpeg" alt="healthy bread digestion" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/32H1Yk1MBFTJYPqI6u3cZcTVGsB2WFvHAZpAEq8Gqw8R2y6FiRFj7mhgfWAyQ8uR.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Flavor and Texture Enhancements</h3><p>In addition to digestive benefits, cold fermentation significantly enhances the flavor and texture of bread. The extended fermentation period allows for the development of complex flavors that are often described as nutty or slightly tangy. The texture also becomes more desirable, with a chewy crust and a soft, airy crumb.</p><p>This method is particularly favored in artisan baking, where quality and flavor are prioritized. Bakers often use cold fermentation to create sourdough bread, which is celebrated for its unique taste and health benefits.</p><h2>Tips for Implementing Cold Fermentation</h2><p>What' important in a succesful cold fementation?</p><ol><li><strong>Plan Ahead:</strong> Cold fermentation requires patience, as it takes longer than traditional methods. Ensure to give enough time for the dough to develop properly.</li><li><strong>Use Quality Ingredients:</strong> The quality the ingredients will directly impact the final product.&nbsp;</li><li><strong>Monitor Temperature:</strong> Keeping the dough in a consistent cool environment to ensure an even rise. 39 F is usually ideal.</li></ol><figure id="figure-xfj47mytem9siwk6w"><img id="xfj47mytem9siwk6w" src="https://cdn.durable.co/getty/27kvHh2elWweag0theCt0r8NYwpM4KfPCbU2LUGqXneF9imyJZHFpoCAG3eJzKZl.jpeg" alt="artisan bread baking" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/27kvHh2elWweag0theCt0r8NYwpM4KfPCbU2LUGqXneF9imyJZHFpoCAG3eJzKZl.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Conclusion</h3><p>Cold fermentation isn’t just about better flavor and texture—it also makes bread easier to digest. Slowing down the rise gives enzymes time to break down complex starches, which can support gut health.</p><p>I use this method in most of my breads, not just sourdough. It works beautifully in traditional Spanish candeal and even in focaccia. I’m always chasing the best possible quality in everything I bake.</p><p>Because You Deserve Real Bread</p>

The Digestive Benefits of Cold Fermentation in Bread Making

Close-up of woman's hands with sourdough fresh bread

<h2>The Truth About Sourdough: Unveiling Common Myths</h2><p>Sourdough bread has long been revered not only for its delightful tangy flavor but also for its artisanal appeal. However, as its popularity has skyrocketed, so have the myths surrounding this ancient bread-making technique. Today, we turn to the experts at Bethencourt Bakehouse to shed light on some of these common misconceptions.</p><figure id="figure-d6lc4uoc6km9aa05ze"><img id="d6lc4uoc6km9aa05ze" src="https://media.gettyimages.com/id/2081471042/photo/hands-holding-artisan-sourdough-bread-cut-in-half.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=ingX1yY_2bMxf-ntTtLfeh301dXKzTsHZ576adUgAFM=" alt="sourdough bread" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://media.gettyimages.com/id/2081471042/photo/hands-holding-artisan-sourdough-bread-cut-in-half.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=ingX1yY_2bMxf-ntTtLfeh301dXKzTsHZ576adUgAFM=" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Myth 1: Sourdough Is Just a Trend</h3><p>One of the most prevalent myths is that sourdough is merely a culinary trend. However, the truth is quite the opposite. Sourdough bread has been around for thousands of years, dating back to ancient Egypt. Its recent resurgence in popularity is due to a growing interest in traditional and healthier baking methods. The natural fermentation process used in sourdough not only contributes to its unique flavor but also enhances its nutritional profile.</p><h3>Myth 2: Sourdough Is Difficult to Digest</h3><p>Contrary to popular belief, sourdough bread is actually easier to digest compared to many other types of bread. The fermentation process breaks down gluten, which can make it a more suitable option for those with mild gluten sensitivities (though not for those with celiac disease). Additionally, the natural yeast and bacteria in sourdough help pre-digest the starches, making it gentler on the digestive system.</p><figure id="figure-7m1jt46gchm9aa05ze"><img id="7m1jt46gchm9aa05ze" src="https://media.gettyimages.com/id/892955972/photo/food-influences.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=8UY2FzovFOGS3TnhYXpjJckGXVGjPLR0q0FHlJDS9Os=" alt="digestion health" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://media.gettyimages.com/id/892955972/photo/food-influences.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=8UY2FzovFOGS3TnhYXpjJckGXVGjPLR0q0FHlJDS9Os=" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Myth 3: Making Sourdough Is Complicated</h3><p>Another common concern is that making sourdough is too complicated for home bakers. While it's true that sourdough requires a bit more time and attention compared to quick-rise breads, it doesn't have to be intimidating. To be honest it took my several months to have my first "decent" loaf, but once I was able to understand the science behind, everything changed. Sourdough is not about following a recipe, but more about understanding why thigs are happening and what is the influence of the different variables.&nbsp;</p><h3>Myth 4: All Sourdough Is Created Equal</h3><p>Not all sourdough is created equal, which is an important distinction to make. Some commercial sourdoughs are made using shortcuts that compromise their authenticity and nutritional benefits. To ensure you're getting genuine sourdough, look for bread made with a natural starter and without additives or preservatives. Bethencourt Bakehouse prides itself on using traditional methods and high-quality ingredients to produce authentic sourdough.</p><figure id="figure-jgs1oqh70dm9aa05ze"><img id="jgs1oqh70dm9aa05ze" src="https://media.gettyimages.com/id/645542956/photo/french-pastry.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Xuz7FOJBTmIp3-QGQQH7fT4fVFpd3rmyKmZunZdFLgs=" alt="artisan bakery" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://media.gettyimages.com/id/645542956/photo/french-pastry.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Xuz7FOJBTmIp3-QGQQH7fT4fVFpd3rmyKmZunZdFLgs=" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Myth 5: Sourdough Is Always Sour</h3><p>Many people assume that sourdough must always have a strong sour taste. In reality, the flavor profile of sourdough can vary greatly depending on the recipe and fermentation time. While a longer fermentation can result in a tangier flavor, some bakers prefer a milder taste by adjusting the fermentation process. At Bethencourt Bakehouse, I like to offer a milder taste on my bread.&nbsp;</p><h3>Embracing the Art of Sourdough</h3><p>Sourdough bread is much more than a fleeting trend; it's an art form that has stood the test of time. By understanding and debunking these common myths, you can appreciate the true beauty and benefits of this ancient bread-making technique.&nbsp;</p><figure id="figure-40lc96z3sdm9aa05ze"><img id="40lc96z3sdm9aa05ze" src="https://media.gettyimages.com/id/539181597/photo/sourdough-macro.jpg?b=1&s=2048x2048&w=0&k=20&c=l0NgOdp857SnnprJ_Yu_HZMBpY3QbFJrD5koVr--A2o=" alt="Sourdough Macro" title="Sourdough Macro" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionX="null" data-positionY="null" data-fullWidth="false"/></figure><p>If you're curious to learn more or eager to try authentic sourdough, &nbsp;At Bethencourt Bakehouse I invite you to explore my offerings and discover why sourdough continues to captivate bread lovers around the world. Join our email list of Bread lovers and I'll keep you updated with all our news.</p><p>Because you Deserve Real Bread</p>

Sourdough Myths Debunked: Expert Insights from Bethencourt Bakehouse

Bethencourt Bakehouse

Handcrafted sourdough & artisan bread. Baked with love in Acton, MA.  Honest, natural, & always delicious 

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