Remember that elated post in the beginning of the year, where I fiercely declared I was going to find out about which grains are good for me and which ones aren’t..

Well it’s gotten a whole new dimension in the meantime:

I’ve loved to bake bread, but never really managed to produce something that was airy enough. Everything was always too dense, and so I’d given up baking bread since a _really_ long time.. Until just the other day, when I came across a slow fermentation bread recipe, which claimed to yield perfect results -even for the skeptics.

I had to try it. Who wouldn’t love a low maintenance bread that is tasty and home-made?

Oh my, rewarded I was, there was my bread, as best as I’ve ye made it.. I upped the scale a bit and then on Sunday, when I was yearning for some really fresh home-made bread, I went all out: it just was sooooo good!

But, about 2-3 hours later I was (mentally) sent down to Earth’s core (actually that would have been cosyyy) by a hammer that made Thor’s look like it was a pin with dancing angels on it..

I couldn’t fathom what was happening to me. My husband was just as puzzled as I was and suddenly very innocently asked: So did you eat anything out of the ordinary?

..BANG.. (again ;))

Yes I did,

I ate the wonderful bread,

the timing was perfect,

it was the only thing I ate differently..

And going back, I’ve suspected it for a while but it was always manageable. This however was not, by far..

How ironic is it that one finds the perfect recipe and then can’t eat it..

Anyway, these days there are some good solutions, so off we are to the fruit/seed/nut breakfast and a minimalistic intake of good quality bread, (bye-bye lovely lunch sandwiches, and bye bye grain detective -> it seems I’ll just have to let go of most of it)

The only thing left for me now is  to turn my eye towards some of grain sprouts and see if I tolerate that, but that won’t be until after my next workshop..