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Plain 60-hour Sourdough Bread - Whole (Frozen) 1 Loaf

R 49.95

Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.

Why is there a 60-hour ferment – the main purpose of fermentation amongst everything else, is to allow the starch in the dough to break down into its simplest form which is sucrose (sugar), and allow the sucrose to be eaten by the various microorganisms. These organisms give off different types of toxic waste, depending on what the are, which basically poison our bodies. The fermentation process allows the baker to rid his dough of these toxins, given the right amount of time and the optimum correct temperature to do so. This doesn’t mean that a shorter fermentation won't give you a loaf of bread, it just means that if the baker hasn't controlled the temperature, both ambient and in his ingredients properly, he won't get a loaf that all the short-chain carbohydrates have been eaten. Hence an inferior quality product. It may be better than regular commercial bread, but definitely won't pass a test to show that the bad carbs and the sugar values have decreased enough to not spike the blood sugar level of the user

Most store-bought sourdoughs are not made in the traditional sourdough way, and therefore reduce the health benefits of true sourdoughs. Barry's unique calculations and formula are based on the ability to either quicken or slow down the fermentation process, to give a product that has been independently tested and endorsed by Diabetics SA.

There are a whole bunch of other reasons why fermentation increase the value of sourdough products and the time frame is based on a lot of variables.

To note that Barry's bread has been independently tested for nutritional/sugar values.

Made in a kitchen with eggs, nuts, seeds, dairy & soya

Typical Nutritional Information
  Per 100g
Energy (kJ)
Energy (kcal)
1071
256
Protein (g) 9.6
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
51.0
0.1
0.9
Fat(g)
of which saturated fat (g)
1.1
0.4
Total Sodium (mg) 623

Nutritional information refers to the product as packed/sold.

Wheat Flour (Wheat, Gluten), Water, Salt, Yeast

Exchange Table
Protein (7g*) 1.4
Carbohydrate (15g*) 3.4
Fat (5g*) 0.2

* Grams per exchange

Heating Instructions


Defrost loaf, preferably overnight, until soft and spongy.

Preheat oven to 230-260 degrees C. When the desired temp is reached, remove bread from bag and place on rack in centre of oven. Bake for approx 10-15 mins until outside of loaf is hard and the colour is dark golden brown. Remove from oven and place on a cooling rack. Allow loaf to cool before cutting. Slice and store in paper or freezer bag for best results. The defrosted loaf does not have to be baked immediately as long as it is not removed from the sealed freezer bag. It can stay in the freezer bag on a kitchen counter for up to 2 days before baking.


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