November 30, 2022 - 7:21pm
Sourdough that doesn't trigger my eczema
Actually I haven't used sourdough since the 1980s, but now I find if i eat much yeast bread my eczema goes active. I avoided it for a year and all is well but I miss it (my budget does too). A little research reveals that some sourdough starter recipes are actually probiotics (beneficial) so I'm looking for recipes screened with that in mind. I don't expect an exact match, what works for you probably won't for me, but it's a starting point.
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From what I have read, IF your eczema is an allergic reaction to store bought bread, SOME people have found that long ferments with a sourdough have allowed them to resume eating wheat based breads. Eczema, however is not one of the symptoms of wheat allergy that I have read about.
More with store bought yeast than bread. About 5 years ago I bought a Hamilton Beach bread machine, I make and eat 2-3 loaves a week. Using Flieschman's (sp) bread machine yeast or lately some "instant" yeast I found, they seem about the same. My girfriend tells me I smell like yeast. Try this search: https://duckduckgo.com/?t=ffab&q=eczema+yeast++bread&ia=web If I stop eating bread the problem goes away, but it's an important part of my diet because it's cheap and I can crank out a loaf in 3 hours whenever I run low. I'm trying to figure out how to modify the yeast/recipe to make it liveable.
Then you might want to make chemically leavened and yeast free breads, plenty to choose from.
Google Prebiotic Whole Grain Pizza Dough and you'll get Michael Kalanty's recipe. Try leaving out the yeast and maybe increase the size of the starter.
OK, there's no such thing because baking kills the probiotic. There's sometimes a prebiobiotic which is the best I can do. I'm not sure how much sourdough starters differ in this so I'm going to use the one King Arthur lists at https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
I was eating sourdough bread for a couple of years I think and never had an eczema problem until years later. It was bad enough that I asked a doctor about it. Layers of blisters as I recall with weeping too. Sore and messy.
A wheat allergy will not trigger a flare up, but a gluten intolerance might. You might want to ask your doctor about getting tested for gluten issues before starting a wheat based sourdough. And even then you'd have to do a full two week gluten free diet, then slowly add gluten back in. You can develope a gluten sensitivity or even a gluten allergy, which stinks. Better to get that ruled out first.
Sourdough does something with phytic acids, making the wheat more easy to digest and making more minerals available to you.
Did you change something else perhaps? Like laundry soap, lotions, or maybe walking barefoot in the grass? My son has sensitive skin and gets eczema when he walks barefoot through the grass. Our laundry soap and face wash also changed their formulas without telling us, so we had to switch. Our face wash added Propylene Glycol, which actually dries out the skin. One lady I read about had to change her soap because they changed it and added something to it. I can't handle Aquaphor lotion because it makes me itchy and it's marketed as a hypoallergenic lotion. https://www.healthcentral.com/slideshow/worst-skin-care-ingredients-for-eczema
Somebody did a reasonable Wikipedia writeup of course: https://en.wikipedia.org/wiki/Sourdough And in the process answered my suspicion about using different types of yeast (there are about 3). What I had before as starter I made myself with yeast and some recipe (long gone now). It worked well enough but I wasn't in love with the sour dough flavor, I prefer yeast. And trying to adapt sourdough into a breadmaker poses its own set of problems because the breadmaker firmware is in control of rising and baking times. Do it by hand and if it takes 6 hours to rise, no big deal, so I may have to go back to doing it by hand. I used to make a few loaves at once and it took most of a day. I've got a loaf of yeast bread mostly done in the breadmaker while I've been researching this. A programmable breadmaker where you could adjust the times would be good.
If your issue is with yeast. Sour dough is full of yeast.
on your dough. Mix up the dough without yeast and chill it for a day or two Then when you want bread, stretch out the dough, sprinkle with instant yeast, mist it to just moisten the yeast, roll up and knead in the yeast. Let it bulk ferment in a warmish spot and continue.
Some years ago I started to have rashes in the back. It turned out that I had substituted olive oil in place of butter in my diet believing that the Mediterranean diet might be healtier than our traditional foods. Last summer I reintroduced butter and I decreased the amount of olive oil and my rashes are gone.
I feel the reintroduction of butter was the critical step because I have tried many changes to my diet over the years and nothing else was effective. Neither I nor my doctor has any clue on what is the mechanism behind that problem.