I love sourdough bread. I love that it takes time to develop the bread and turn it into something warm and crusty from the oven. So many people are struggling with gluten allergies but to really understand this you need to go back in time.

What if you knew the bread you were eating had an abundance of B vitamins, zinc, vitamin C, carotene, which are converted to vitamin A, and you could enjoy none of these unless you unlocked them with a key. Once you had the key you could unlock these vitamins and increase them by up to 15 fold. That is exactly what happens with sourdough and sprouted bread. Before instant yeast and before the combine machine, bread was a much different food. People had to use natural sourdough starters to raise their bread. It was the only way to do it. The naturally occurring yeast would completely change the structure of the bread. Deactivating enzyme inhibitors and unlocking the vitamins and minerals that phytic acid had locked away. Then sourdough loads the bread with healthy bacteria such as lactobacillus. The lactic acid from the lactobacillus that remains in the bread after baking supports healthy bacterial colonies once it gets into your body.

Many people are eating bread that they do not digest but actually cause harm. Couple this with a lack of healthy gut flora and processed foods that lack nutrients, and you are set up for problems. Bread is not the evil thing many are making it out to be. Unlock the key by eating sourdough and sprouted bread and you will find the staff of life.

Here is one of my favorite recipes. Crispy and light these are delicious. With kefir and sourdough, you get a one-two punch of nutrients.

Kefir Sourdough Waffles

This is my favorite sourdough waffle recipe. It is light and crispy due to the sourdough levain and the microbes help break down the glutens to make it more digestible. Top them with some butter and maple syrup for a yummy breakfast! 
The night before you want the waffles you will need to make a levain and let it sit out overnight. In the morning it will be ready. You can use any type of waffle maker or make this into pancakes too!
Check out my kefir ice cream sandwiches if you have leftovers.
Course: Breakfast


Levain (to be made the night before)

Batter (to be made the next morning)

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Levain (to be made the night before)

  • Weigh 4 ounces of sourdough starter into a glass jar or bowl.
  • Stir in the flour.
  • Stir in kefir and mix thoroughly until combined. It will be pretty thick.
  • Cover bowl with lid or plastic wrap and set aside for at least 8 hours.

Batter (to be made the next morning)

  • Whisk all ingredients in a separate bowl.
  • Add this mixture to your sourdough levain mixture all at once.
  • Stir thoroughly: you don't want streaks of unmixed sourdough in your batter. The batter will start to swell from the baking soda acting with the kefir and sourdough.
  • Pre-heat your waffle iron and cook according to your manufacturer's instructions. My waffles take about 3 to 5 minutes.

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