How Can Simple Bread Create Balance in Your Body!? The Answer Is in Your Grandma's Kitchen!
- Danai Fassouli
- Apr 27, 2020
- 3 min read
Since the 5th millennia BC, sourdough bread was considered sacred, a gift from the Gods. The key was always the balance inside the body, and sourdough is the source of the bacteria that give this balance.
I can only think of my Greek grandmother when I think of bread. I still have the smell of the #sourdough bread she used to make under my nose. I remember her preparing many loaves to send to the whole family. Loaves that would last for more than a month and when she taught me the secret why I still remember how fascinated I was with this ancient knowledge. "Always use #basil," she told me, "and a pinch of salt, and clean water...and pure #flour...and then you will have the perfect bread". The secret was in the ingredients. You can not do a mistake if the ingredients are perfect.
See here the recipe for the #sourdough and the secrets for the ingredients.
So here's what my sweet grandma used to do...
-Take the sourdough out of the fridge.
-Add a glass of #basil spring water in room temperature and flour.
-Add as much flour as it takes to make a firm (but not too much firm) dough. It doesn’t matter if it is a little bit softer or more firm. You can't do this wrong.
-Make a loaf of bread with it.
-Cut it in half.
-Put half of it in the fridge. This is your sourdough for the next time.
-The other half put it in a bowl.
-Add some warm water. Use any water this time without basil. Put your finger in the water to check the temperature. It needs to be very comfortable.
-Meld the sourdough in the water with a fork.
-Add a teacup of olive oil and some salt. If you want to give a special flavor to your bread now‘s the time to add spices.
-Add flour, as much as you need to make a firm dough. Not too firm just as long as it doesn’t stick.
-Create a loaf.
-Cover the bowl (not touching the dough) with cling film. This is absolutely necessary.-
-Cover it with blankets and leave in a warm place with a steady temperature; maybe near a radiator or a sunny window that you will not open.
-Leave it for 24 hours
-Give the dough one more knead and give the shape you like for your bread.
-Put some baking paper on your oven tray or straight on the oven rack.
-Put your bread on and cover it with cling film and a light blanket. Don’t push the cling film too much just let it fall on the bread like a feather.
#Tip: You can make two loaves or baguettes if you like. Or even smaller ones depending on the size of your dough as I am not giving you specific grams here. The reason for that is to make it easier and to make you learn to feel the dough and recognize for yourself what works. Trust your instinct even if you think you have no idea what baking or cooking means.
-Leave it in the oven like that for at least one hour.
-Take the blanket and cling film of. It may be a bit sticky. It’s ok if you lose some dough. You can take it with your hand from the cling film and just stick it on to the bread.
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-At this point, you can get your hands wet and cover with some water the surface of the dough and then put on top some sesame seeds or whatever you think you may like, so that they stick.
-Take a knife and just carve the top of the bread.
-Bake for 40 minutes; middle-scale; 180degrees; air, or 170 if you made smaller pieces or if your oven is very strong. I choose 175 sometimes just to be sure. The first time you do it, it will show you what to do the next time.
#Fact: Every time you do this you feed your sourdough. This means that it will be getting stronger. See here how to make your sourdough and how important is for your body. Remember to always use your basil spring water!
*Danai Fassouli is a writer, self-development, Feng Shui and ancient physiognomy consultant, and a healer traveling around the world with the sole purpose to decode the ancient sacred truths and use them for her personal development as well as to spread them to all women that want to work for their own health of the mind, body, and soul. Contact Danai for consultation here.
*The articles are purely informative and do not replace the nutritionist; doctor and/or the psychologist and generally any specialist in physical and mental health.
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