SOURDOUGH BREADS

Most commercial and supermarket breads have preservatives, stabilisers, moisturisers, emulsifiers and hydrogenated fats that keep them tasting fresh for days. Unfortunately, these chemicals also hide another danger. Breads that are risen in only a few hours or less (non-sourdough breads) are prone to go mouldy quickly and can infect you with pathological (unhealthy) yeasts

Properly made (10-24 hours) sourdough breads are less prone to mould and yeast infection, among many other health advantages, such as being very easily digestible for virtually everyone. I made a sourdough bread and kept it in my refrigerator for two weeks. After a day, it did not have the texture and flavour of a fresh-baked bread, but when thinly sliced and toasted it was delicious. It seems that properly made sourdough breads have some level of natural resistance to moulds. I have met people who store such breads at room temperature for two to three weeks