I don’t each much bread. I quit eating when I was on the Atkins diet, but went back to it when I fell off the Atkins wagon. I changed the way I eat last November. I eat bread as often as Floridians google for snow shoes. It only took a few days for me to notice major changes, such as my allergies getting much better and my blood pressure going to normal without pills.
A few months ago I decided to reintroduce bread into my diet, but keep it as healthy as possible. I researched and found sourdough is the bread savior. Fermenting the bread makes it digestible. It took months for me to research how to make it and go through the process. My first starter wound up getting mold in it when it was one month old, and I had to start over again. My next starter worked out much better, but my first sourdough loaf had the consistency of Ellie Mae Clampett biscuits.
My third attempt at baking sourdough bread went very well. I enriched the dough to reduce the tang as my family is used to grocery store bread. It was delicious! I buttered a piece of bread and ate it with my lunch the next day. I enjoyed a bite of bread, then I took a bite of watermelon, and oh my! There was such an explosion of flavor when I ate the watermelon. The contrast made this amazing bread seem tasteless.
So now I have the dilemma. I can make bread as healthy as I possibly can, but I no longer crave or want it. Since my family would rather have store bread than sourdough, I don’t see a reason to make sourdough and keep a starter fed.