It seemed like a simple adventure: Visiting our son and daughter-in-law in sunny San Jose, California. It was indeed sunny except for the day we hiked in the Saratoga hills in misty rain. Despite everyone’s best intentions, we spent much of that day soaked and frozen. But that may be a story for another day. The crux of this tale has to do with the impact sourdough can have on people’s lives.
Our son, in a culinary effort to overcome the bane of gluten, had developed a sourdough bakery operation in their kitchen (and spilling into their garage). For many, correctly fermented sourdough, by modifying the chemical structure of gluten, does hold the key to the enjoyment of gluten-rich bread without the inflammatory effects. That is precisely the benefit obtained in their household. As my wife and I were briefed on everything sourdough, I noticed a glint in her eyes. And so, as a proof of concept, we began consuming sourdough baked on-site to determine whether its magical properties would apply in our case. As proof of concepts go, this one was successful. Successful, but lifechanging.
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