Notochemo's Blog

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Bread Baked With Probiotics – Yeast-Free- Cooking Old-Fashioned With Cultures – Probiotics!

HAVE YOU EVER HEARD OF BREAD BAKED WITH PROBIOTICS?  Basically, it’s sourdough cultures, as far as I understand.  I was so glad I found this baker at the Farmers’ Market at Victory Park in Pasadena.

Wow.   If you need gluten free, yeast free bread, you need to research this.

The man selling the bread was passionate and knew about bread.  He said, probiotics do the work for you outside outside the body, and you eat the bread that uses only good ingredients, whereas, yeast in the bread causes people a lot of problems.

I bought a Garlic Chives loaf for $5.00 and it was phenomenal – a little tart, tasty, chewy and all-around great bread  flavor.


Ingredients of this amazing bread, NO YEAST!

– unbleached wheat flour

– filtered water

– sourdough culture

– whole wheat flour

– malted barley

– sea salt

– garlic cloves, garlic chives

– vitamin C

government enforced vitamins, iron, niacin, riboflavin, thiamin mononitrate, folic acid

I did not see this until I got home  – I guess it is self-explanatory.

Hubby loved the Garlic Chives loaf.

As a result of meeting this amazing baker, I went online and found this link and book – cooking with starter cultures etc., not with yeast.  I have not researched more than this link but I will.  I extracted a bit from the site on how kefir grains are used as starters.  .


Extract from book –


Some people say real Kefir grains look like pieces of cauliflower. If you wash a piece under the tap you will discover something that looks like a convoluted fungi, the result of a symbiotic relationship between approximately thirty bacteria and yeasts.

There are records of Kefir being used for a few thousand years. No one seems to no where they came from. My feeling is they originated at the same time mankind began milking animals.

Real kefir grains have traditionally been shared amongst neighbours and used to culture different substrates so there must have been many opportunities for cross culturing. An analysis of Kefir grains from different parts of the world would probably show many similarities in types of bacteria and yeasts but with some differences unique to the location and the substrate.

Unlike yogurt which requires sterile conditions, Kefir is typically used in non sterile substrates with no ill effects (that the author has heard of), apparently Kefir has a mechanism which resists contamination from harmful organisms. The microflora of Kefir in a milk substrate produce some addititional B vitamins, lactic acid and other healthful substances. A keyword search of the Internet should provide you with links to articles that discuss the production of antibiotic, antiviral and anti cancer substances in cows milk cultured with real kefir grains.”


This is the amazing baker  I found at the Farmers’ Market at Hollywood Park, Pasadena.



August 29, 2009 - Posted by | Recipes, Stuff I Researched

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