Bloating
My digestion seems to be an anomaly! I'm mildly wheat intolerant (ie I can eat small amounts without getting sick, but not huge amounts), and my husband gets very bloated after eating normal bread, so sourdough sounded like a great idea. I made my first loaf (from a commercial rye starter) and was blown away by the flavour & texture - and then my stomach was quite literally blown away too!!! I looked about 7 months pregnant, my stomach was gurgling and bubbling, I got acid reflux (I get that occasionally with acidic foods). I only had one tiny piece, and it took 24 hrs for my digestion to calm down. My husband, on the other hand, ate nearly half the loaf and had no issues at all. So, what is with me?! Normal bread doesn't bloat me, but sourdough does? I have the same reaction to cultured butter (but not to yoghurt?). I am absurdly disappointed, the sourdough tastes so much better, and I've read so many good things about it......
"Normal bread doesn't bloat me, but sourdough does? I have the same reaction to cultured butter (but not to yoghurt?)."
Something that has helped my digestion is fermented foods. Sourdough is that but since it is baked and healthy bacteria die in temps over 118* you are not getting them. (tthe bread is however easier to digest because the bacteria in the sourdough has pre-digested some. You are getting them with yoghurt. You might also consider adding some kefir to your diet. Sourkraut made with whey (ala Nourishing Traditions) also aids my digestion. See if your library has Nourishing Traditions by Sally Fallon. (http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats-ebook/dp/B00276HAWG). Commercial sourkraut is made with vinegar (itself fermented by very acidic to eat too much) while homemade sourkraut is made with the same bacteria
If you're curious about the probiotics listed on yoghurt and kefir you can check here for some info. (http://www.probiotic.org/)
I have no medical training but this has helped my digestion and it certainly wouldn't hurt for a short trial (10-14 days). It's only yoghurt and kefir. If you've ever been hospitalized and received ANTIibitotics perhaps it's a good idea to replenish some PRObiotics.
I drink Lifeway blueberry kefir and here is their listed probiotic cultures which you can check at probiotic.org for information.
It is a lactobacillus that is active in sourdough.
Hope this hasn't been too wordy. Also hope it may prove helpful to you.
Tom
Thank you so much, Tom. Very helpful indeed. I enquired about a bread I sometimes buy from a local bakery, which seems to suit my stomach well, and even though it isn't labelled as such, it is actually a sourdough. So I guess that wasn't the culprit after all!
Every sourdough is a unique biosphere of organisms, yeast and bacteria.
So it could very well be the starter, it is hard to say.
I think the issue may have been the amount of starter I used - the first recipe used quite a large amount, but I made a second loaf with the no knead method, and it only used a teaspoon of starter, and I've had no problems at all with that loaf.
Adding to the discussion, I have similar symptoms after eating my husband's (delicious!) sourdough bakes. Pain, bloating, a heavy feeling in the gut, which can last all day.. I am lactose intolerant, so wondering if anyone else has experienced this. I am fine with wheat and commercial yeast. Needless to say I am 'gutted'!