Latest news with #sourdough
Yahoo
4 hours ago
- Entertainment
- Yahoo
Taylor Swift Celebrates Selena Gomez & Benny Blanco's ‘Loaf Story' With Home-Baked Gift
Bakers gonna bake, bake, bake, bake, bake. Taylor Swift recently made Selena Gomez some homemade sourdough in celebration of the Rare Beauty founder's romance with Benny Blanco, complete with a cute pun on the gift tag. As shared by the producer in a photo on his Instagram Story on Tuesday (July 22), he and Gomez — who celebrated her 33rd birthday over the weekend — received a helping of bread straight from the Eras Tour headliner's kitchen. Topped with an ornate floral pattern baked into the dough, the gift was decorated with various stickers displaying Swift's handwriting, reading, 'Home-made sourdough,' 'For Selena + Benny' and ''It's a loaf story.'' More from Billboard Shakira & The Weeknd to Headline 2025 Global Citizen Festival in Central Park The Who Kick Off Farewell Tour in Italy, Perform First Show Since Zak Starkey Sacking Tool Announce First Hawaii Concert in Nearly 15 Years The 14-time Grammy winner signed her name on a sticker at the bottom of the bread bag, which arrived in a gift basket. Swift also sent a scented candle and a couple of bottles in the package. The sweet gift comes just a few days after Gomez partied with both Swift and Blanco for her birthday, as seen in photos shared by the Only Murders in the Building actress on Instagram on Sunday (July 20). The festivities took place a few days early, as Gomez's big day is actually on Tuesday; Blanco marked the occasion by posting a carousel of photos of his famous fiancée snoozing and wrote on Instagram, 'our life is a dream… so i'm never waking u up… happy birthday my love.' While the sourdough may have been baked with a little extra love considering Swift and Gomez have been besties for nearly two decades, the former is well-known for crafting and doling out homemade treats. In 2024, Kansas City Chiefs coach Andy Reid revealed that the pop star had baked Pop-Tarts (Taylor's Version) for his offensive linemen, and shortly prior, Bernie Kosar shared that Swift had made cinnamon rolls for Travis Kelce before a big game. Plus, pretty much every autumn, Swift's recipe for chai sugar cookies resurfaces anew online. Best of Billboard Chart Rewind: In 1989, New Kids on the Block Were 'Hangin' Tough' at No. 1 Janet Jackson's Biggest Billboard Hot 100 Hits H.E.R. & Chris Brown 'Come Through' to No. 1 on Adult R&B Airplay Chart Solve the daily Crossword
CTV News
a day ago
- Business
- CTV News
Sourdough start-up: Roadside bakery in Puslinch, Ont. selling gut-healthy goods
A pop-up bakery in Puslinch was inspired by the owner's own struggle with gut health. CTV's Alexandra Holyk has the story behind 'The Rustic Oven.' A 21-year-old baker in Puslinch, Ont. is selling gut-healthy grain products at the side of the road. From muffins, to banana bread, to cookies and fresh loaves, The Rustic Oven's items all have one thing in common. 'I discovered sourdough through my own health-related issues,' said owner and baker Sydney Saunders. She said she visited a naturopath because she thought she had celiac disease or a gluten intolerance. Instead, she was told she may be reacting to something in the food and decided to take matters into her own hands. Once Saunders learned to bake with sourdough herself, she decided to help those experiencing similar struggles. 'I know other people have the same issue,' she said. 'And I thought this is something I didn't see anyone in Puslinch doing, so I thought, 'I want to bring it to the market and to people.'' The Rustic Oven, Puslinch, Ont. Sydney Saunders posed in front of the roadside stand, The Rustic Oven, on July 18, 2025. (Alexandra Holyk/CTV News) Saunders built the pop-up bake shop on the edge of the driveway at Reidco Farms, where anyone can pull over, pick up a treat and pay on the spot. Since she started selling the baked goods two months ago, Saunders has mostly operated on the honour system. With no one to man the shop full-time, Saunders said she trusts people to leave money in the cash box or send an e-transfer. However, not everyone has followed the rules. 'I have a lot of theft,' she said. 'I think it's slowed down a bit now because I have the camera, but they don't steal the money – they steal the baked goods.' Before installing a security camera, Saunders estimated she lost around $300 worth of products. 'I try not to cheap out on things because I know sometimes that affects our health,' she noted. 'So it does suck when people steal, but hopefully that's gonna go down.' The Rustic Oven, Puslinch, Ont. The Rustic Oven in Puslinch, Ont. was photographed on July 18, 2025. (Alexandra Holyk/CTV News) Saunders said the theft has not deterred her baking or business. 'I'm starting to experiment with more things and I hope to always bring new things to the table,' she said. The Rustic Oven is located at 6788 Wellington Rd 34 and is open Fridays, Saturdays and Sundays from 9:30 a.m. until dusk.
CBS News
5 days ago
- Business
- CBS News
San Francisco bakery known for sourdough stays hot despite rising costs
Inside an unassuming bakery in San Francisco, something's happening that might just have you believing in carbs again. "This is not your Wonder bread," Jamie Sams told CBS News Bay Area. Sams runs the kitchen at Jane the Bakery. On busy mornings, he and his team can crank out up to 600 loaves. Each one requiring about five days from start to finish—proof there's nothing half-baked about taking your time. "It's a really simple idea of using what's already in nature," Sams said. Owner Amanda Michael said they wanted to go back to how bread was made thousands of years ago. "We're using the whole kernel of grain, so the germ, the endosperm, nothing is stripped out of it," Michael said. Not only do they mill grain on site—it's grown on their family farm, taking every loaf from seed to slice. It seems the bet is paying off. Customers like Sharon Garrison said it's the best thing since, well, you know. "There's no way to describe it… it's an experience," Garrison said. Across the country, sourdough has been on the rise, fueled by the pandemic-era obsession with baking, and it's still going strong. "There's so much greater interest in the commercial sector in functional bread, breads that are healthy," said Karen Bornarth from the Bread Bakers Guild of America. Bornarth said shoppers are pickier now. And while that has pushed bakeries to step up their game, artisanal bread takes work—and that costs more. "The ingredients may not be expensive but the hands that make them are worth a lot of money. So keeping it accessible for people, keeping it affordable so that the market can grow is the real challenge," Bornarth said. With the global sourdough market projected to surpass $3.5 billion by 2030, it seems clear: the notion that people are done with bread is, well, toast.
Yahoo
5 days ago
- Health
- Yahoo
Sourdough vs. Whole-Wheat Bread: A Gastroenterologist Shares Which Is Better for Your Gut
Reviewed by Dietitian Katey Davidson, RD, CPTKey Points Sourdough bread and whole-wheat bread are both nutritious options, depending on your health goals. Choose breads that are minimally processed and low in added sugars. Pair these breads with healthy fats and other wholesome ingredients to support better is arguably one of humanity's greatest culinary accomplishments. But picking the 'best' bread for your health—particularly for your gut—can be tricky territory. Between sourdough's tangy allure and whole-wheat bread's fiber-heavy reputation, the bread aisle can feel like a battleground of choices. We spoke with Will Bulsiewicz, M.D., MSCI, a gastroenterologist, to help us break down the doughy details for you. This article dives into the gut-health benefits of sourdough and whole-wheat bread, backed by expert insight, so you can make an informed (and tasty) choice for your next slice. Benefits of Sourdough Bread for Gut Health Sourdough bread isn't just a trendy item on brunch menus. It offers some real, scientifically backed perks for your gut. It's one of the oldest types of bread, dating back to around 2000 B.C., when the ancient Egyptians first used it. It was likely discovered by accident when wild yeast landed on dough left out in the open, causing it to ferment and develop sourdough's signature flavor and texture. At the time, people didn't realize that sourdough had health benefits, too. Here's why your microbiome might give it two thumbs-up. It's a Source of Friendly Bacteria The key to sourdough is the starter—a mix of flour and water where natural yeast and beneficial bacteria grow. Some of the bacteria in sourdough, called lactic acid bacteria, are considered probiotics and may support gut health. 'Traditional sourdough can be great for gut health, thanks to the fermentation process,' explains Bulsiewicz. 'The natural bacteria and yeasts transform the bread—making it easier to digest with a lower glycemic index, more bioavailable nutrients, less pesticides and antinutrients and a punch of acidic flavor. The end product is both delicious and nutritious.' May Be Easier to Digest Than Other Breads If bread normally leaves you bloated, sourdough might be your gut-friendly hero. Its fermentation process breaks down gluten and other hard-to-digest compounds, making it gentler on the stomach. In fact, some gastroenterologists recommend sourdough as a better alternative for individuals with irritable bowel syndrome (IBS) or mild gluten sensitivity—though those with celiac disease should avoid it. One reason sourdough is easier to digest is that it contains lower levels of fructans, a type of carbohydrate that can cause problems for people with IBS. Compared to regular wheat breads, sourdough's fermentation process significantly reduces these compounds, helping to ease digestion. Bulsiewicz cautions that not all sourdough breads are created equal. 'Many store-bought versions skip the fermentation process altogether and are loaded with the same high-risk ingredients as other commercial breads. If you've got the time, try making sourdough at home. It's easier than it looks, and the best part is, you're in full control of the ingredients.' Alternatively, visit a local bakery that focuses on fresh, high-quality ingredients. Packed with Nutrients Your Gut Loves Fermentation doesn't just make sourdough tastier—it makes it more nutritious, too. Key minerals like zinc, magnesium and iron become more bioavailable, meaning your body can absorb them more easily. These nutrients are important for a well-functioning gut, as they support various aspects of gut health. For example, magnesium may be linked to better gut microbial diversity while reducing potentially harmful bacteria like Enterobacteriaceae. Benefits of Whole-Wheat Bread for Gut Health Whole-wheat bread might not have the same trendy charm as sourdough, but it's a nutritional powerhouse in its own right. Here's why it's still a strong contender for your gut health. A Source of Fiber to Fuel Your Gut Microbiome Fiber is like a buffet for the healthy bacteria in your gut. Whole-wheat bread is a natural source of insoluble fiber, which helps maintain regular digestion and feed beneficial gut bacteria. Many gastroenterologists stress the importance of fiber as a foundational element for gut health, and whole-wheat bread delivers it in spades. 'Whole-wheat bread can be beneficial for your gut, especially when it's made with whole grains that are high in fiber. Fiber is fuel for your gut microbes, helping them produce short-chain fatty acids that reduce inflammation and support overall health,' explains Bulsiewicz. Helps Maintain Regular Digestion Because it's packed with fiber, whole-wheat bread supports a more regular digestive routine. If you're prone to constipation or irregular bowel movements, the fiber in whole-wheat bread acts like a gentle broom, sweeping waste through your digestive tract. It's good news for anyone looking to reduce digestive discomfort. A Source of Important Nutrients Whole-wheat bread doesn't just benefit your gut—it supports your overall health, too. Fortified varieties contain B vitamins, which play key roles in energy production and metabolic function, along with minerals like iron. While these nutrients don't all directly impact gut health, they are important for overall health. Low in Added Sugars True whole-wheat bread is minimally processed and often doesn't include the added sugars and artificial ingredients that may negatively impact gut health. When purchasing whole-wheat bread, look for options labeled '100% whole grain' or '100% whole wheat,' as some breads marketed as 'wheat' are mostly refined flour in disguise. 'Not all whole-wheat breads are created equal,' Bulsiewicz warns. 'A lot of what you'll find on supermarket shelves is actually highly processed and loaded with additives and hidden sugars that can do more harm than good.' Limiting added sugars is linked to many health benefits, while consuming excess added sugars may negatively impact heart health. The Final Verdict So, which is better for your gut health: sourdough bread or whole-wheat bread? The truth is, it depends on your individual needs and preferences. Both have distinct gut-friendly benefits. Bulsiewicz shares his personal preference: 'I'll take a properly fermented sourdough from good, organic flour every day of the week. That's my top choice among breads. But a well-made, minimally processed whole-wheat bread that's high in fiber can also be a great option. What matters most isn't whether it says 'sourdough' or 'whole wheat' on the label—it's what's actually in the bread.' For ultimate gut health, you don't have to choose one over the other. Consider alternating between the two or even combining them into one diet by incorporating sourdough for breakfast and a hearty whole-wheat sandwich for lunch. Variety keeps your gut microbiome diverse and happy. Additional Tips for Gut Health Bread is just one piece of the puzzle when it comes to a healthy gut. 'Bread doesn't need to be demonized,' reminds Bulsiewicz. 'It can be part of a balanced, gut-friendly diet. It's not about being perfect, it's about making better choices. No matter what kind of bread you prefer, I always recommend looking for ones with simple ingredients, low added sugar and a good amount of fiber.' He also offers a practical tip: 'Pair your bread with a healthy fat like avocado. It's delicious and it helps smooth out your blood sugar response.' Here are some other tips to support your gut health: Eat More Fermented Foods: Include items like yogurt, kefir, sauerkraut, kimchi and miso in your diet to add even more probiotics. Stay Hydrated: Water helps move fiber through your digestive tract effectively. Exercise Regularly: Physical activity supports healthy digestion. Our Expert Take When it comes to gut health, both sourdough and whole-wheat bread have earned their rightful place at the table. Sourdough's fermentation process gives it unique digestibility and nutrient boosts, while whole-wheat bread's fiber content is great for microbiome support. The best choice depends on your personal gut-health goals and dietary needs. But remember, the ultimate key to gut health lies in a balanced diet, regular exercise and keeping your stress levels in check. Now, go ahead and toast (literally) to your health with your bread of choice! Read the original article on EATINGWELL
Daily Mail
6 days ago
- General
- Daily Mail
EXCLUSIVE Professional baker reveals 'wasteful' kitchen error that could be costing hundreds of pounds
While the majority of recipes will instruct people to turn their oven on in step one, a top baker said it is an 'unnecessary' act in any cooking process. Sourdough expert and cookbook author Elaine Boddy claims to have 'proved' your food will come out of the oven the same whether it has been preheated or not. The British baker told Femail she hasn't preheated her oven and baking pans in more than six years, deeming it a 'wasteful' step. 'All of the recipes in all four of my sourdough books have been baked from a cold start, which includes standard sourdough loaves, sandwich loaves, Bundt pan loaves, rolls, cakes, crackers and more,' she said. 'And it's not just baking, whatever I cook at home I now put everything in the cold oven and then turn it on, and it works perfectly every time.' Boddy said a lot of recipes for sourdough call for the cook to preheat their ovens to very high temperatures or to preheat their baking pans for up to an hour before baking. She said this was 'wasteful' and 'unnecessary' as she noticed no difference in the quality of her baking when she stopped preheating. 'I stopped preheating my pan early on in my sourdough journey. I then decided to experiment with not preheating the oven too,' she said. 'I have two domestic ovens, side by side so I put one pan of dough into a preheated oven, and one in a cold oven, and compared the outcome. 'They both rose and baked well and the one that was baked from the cold start, baked to a bigger lighter loaf than the one in the preheated oven. From that day on I have baked everything I make from a cold start.' Boddy explained that preheating isn't necessary in both gas and electric ovens and it doesn't matter how long it takes for your oven to warm up. 'I've never had anything that hasn't baked or cooked properly as a result of not preheating my oven,' she said. 'The food writer, Orlando Murrin, has even proved that you don't need to preheat the oven to make Yorkshire puddings.' Boddy said she hasn't found any instances when preheating is a better option than a cold start but recommends people do whatever they feel comfortable with. 'In the end, if we are unsure about anything that we bake or cook being sufficiently done, it can always go back into the oven for more time,' she said. 'If anyone feels unsure about making that distinction, it's best to stick with what they're comfortable doing.' The sourdough pro added that she's met with 'incredulity' from fellow bakers for her anti-preheating methods. 'It's so ingrained into us that ovens should be preheated, that not to seems crazy, but when they then try it, it works,' she said. 'For anyone that isn't comfortable with the idea, or when it comes to AGA cookers or ovens that are always on, I always provide baking times for preheated ovens as well as cold starts. 'At the end of the day, all that matters is that people are happy with their creations, my suggestions are merely that.'
