Food of the week = Sourdough Bread.  This is similar to bread that you can buy anywhere except that it is naturally leavened using the fermented product of sourdough.  This means that live airborne yeasts are introduced into the dough and the bread is lighter and totally digestible compared to other breads that have cultured yeast added to them.  Naturally leavened bread has been around for thousands of years.  The benefits of sourdough are:  higher nutritional value due to release of nutrients from cellulose breakdown from the fermenting agents; contains lactobacillus for proper digestion and elimination; neutralisation of phytic acid (which occurs in wheat and other grains and can contribute to anaemia, nervous disorders and rickets); and its stays edible for longer while maintaining its taste and nutrition.  So if you are thinking of changing your bread – have a look at the many different sourdoughs now on the market, or even better make your own!  Click here for a sourdough bread recipe.