Detox2Health

11/23/2025

Today… a loaf fell.
A flat, brave, golden loaf that never rose to its calling.
But did I throw it away? No! I transformed tragedy into purpose.
Behold — the Sourdough Shield of Destiny… also known as my new drummer’s practice pad.
It doesn’t rise…
but it rebounds.

11/22/2025

Shabbat Shalom - Day 2 of Bread Baking – Black Olive Sourdough!

Today’s loaf turned out softer, tastier, and way better than yesterday’s — and it’s all thanks to a few little tweaks and a lot of determination!

Here’s what I changed today:

🥣 Mixed the flour & water first and let it rest for 20 minutes before adding the sourdough starter and salt.
✋ Did a couple folds, then after 20 minutes folded in the black olives (thinly sliced).
🍞 Straight into the stoneware, covered, and into the fridge for 8 hours.
🔥 Baked at 220°C for 20 minutes (covered with foil) then 35 minutes at 200°C uncovered.
🥥 Brushed the top with coconut oil, popped it back in for 15 minutes at 200°C.
🧣 Wrapped it in a cloth to cool for an hour — and yes, it made the crust much softer!

The flavour is amazing, the texture is softer, but the rise was only about 15% and not a fluffy as I want, so tomorrow’s mission is:
👉 Stronger starter!
It’s a hot day here, so I’m feeding the starter twice and keeping it in a warm room to help it double in size. Spelt flour is harder to work with, but the health benefits are worth the effort.

I’m loving this journey — every day the bread gets better as I fine-tune the recipe to make the perfect healthy sandwich loaves for lunchtime.

Thanks for following along!
If you’re a bread-maker, especially with organic flours, I’d love your tips! 🍞🙌

11/21/2025

Sourdough Victory Update! 🍞🔥

Well… after all the drama, late-night dough rescues, fridge adventures, and me staring at two tins like a worried parent - the loaves are DONE!

And guess what? They actually came out great!
A little “crusty attitude” on top, but I tamed it with a damp cloth and now they’re softening up nicely. 😂

For everyone following along and making your first sourdough this week - you’re not alone!
We’ve all had dough that didn’t rise, loaves that looked confused, and moments where we wondered if we accidentally created a new building material.

But this is the fun of it:
• You learn by doing
• You recover the dough when it misbehaves
• You bake it anyway
• And somehow… bread appears. 🙌

Keep going! Your first loaf doesn’t need to be perfect - just baked.
Post your photos in the comments, even the “interesting” ones. We’re all in this sourdough adventure together.

Shabbat Shalom from my kitchen to yours! 🍞✨
Let’s see your masterpieces!

11/20/2025

Well… still no bread on the table!
My dough decided to take a very long nap instead of rising, so today turned into a full sourdough rescue mission. 😂

But don’t worry—tomorrow morning I’ll bake the two loaves, and I still have high hopes that our Shabbat table will proudly feature my first homemade sourdough breads. 🍞✨

As you can see, there’s plenty of determination here and a very carefully planned recovery operation. 😅

Here’s the rescue plan (aka: saving the dough from disaster):

Cold Re**rd Method — Overnight in the Fridge
Why it works:
• Prevents over-proofing
• Firms the dough so it’s easier to score and bake
• Develops amazing flavor
• Stops the gluten from collapsing
• Perfect timing for a fresh morning bake

Steps:
1. Lightly flour the top
2. Cover it well
3. Place the shaped loaves in the fridge
4. Bake straight from the fridge in the morning — no warm-up needed

Stay tuned… tomorrow we find out if this sourdough saga ends in triumph or another episode of “Dough, Why Won’t You Listen to Me?” 🤣

11/19/2025

The time has arrived! Day 6 of my organic sourdough starter, and preparations are officially underway for the very first batch of bread. Excited to see how it turns out!

11/16/2025

Day 5 – The Final Feeding!
We’ve officially reached the last feeding of our sourdough starter! 🎉
Tomorrow we could bake bread… but since mine is made with spelt, it’s taking its sweet time—like a grandma crossing the road with a grocery trolley. 😅

So we might give it one more day to grow strong and mighty before it rises to glory in the oven! 🥖✨

Who’s ready for the grand bake?

P.s Hannah made some great pancakes with the discarded doe from the starter (nothing wasted)!

11/15/2025

Day 4 – The Sourdough Saga Continues!
This little starter has officially come alive, and I’m loving how many of you are jumping in on the journey! Keep those jars warm and those feeds consistent—because by Monday we’ll find out whose loaf rises in glory… and whose becomes a “rustic pancake.” 😄
Can’t wait to see your first bakes!

11/14/2025

Day 3 of the sourdough starter - bubbles everywhere! The smell is now strong enough to sink a kayak, chase a bear, and possibly clear a small village. But hey… that means it’s working! Just two more days until the first glorious loaf enters the oven.

11/13/2025

Day 2 – Yes, I meant to send this yesterday…
But after all the questions, excitement, and people suddenly becoming artisanal bakers overnight, here it is! 🥖🔥

So before anyone starts preheating the oven—we won’t actually be baking bread for about 5 days.
But here’s some motivation… a photo of my sourdough with black olives (my absolute favorite!).

⸻

Spelt Sourdough Starter & Daily Bread Routine

Printable Guide for Your 5-Day Starter + Simple Daily Baking

⸻

Starter Creation (Day 1–5)

Day 1:
• Mix ½ cup organic whole spelt flour + ¼ cup filtered water
• Stir well, cover loosely, rest 24 hours

Day 2:
• Discard half
• Add ½ cup flour + ¼ cup water, stir, rest 24 hours

Day 3:
• Look for bubbles—life begins!
• Repeat feeding
• Keep warm (21–26°C / 70–78°F)

Day 4–5:
• Feed twice daily
• Starter is ready when it doubles within 4–6 hours, smells tangy, and looks lively

⸻

Maintaining Your Starter

If baking daily:
• Keep at room temp
• Feed once or twice a day

If baking occasionally:
• Store in fridge
• Feed weekly
• Refresh 4–6 hours before using

Feed rule:
• Discard half, then feed with equal parts flour + water by weight

⸻

Simple Organic Spelt Sourdough Bread Recipe
• 500g spelt flour
• 350g water
• 100g active starter
• 10g salt

1. Mix all ingredients — rest 30 minutes
2. Stretch and fold (or light knead)
3. Proof 3–5 hours (less if warm), shape, refrigerate overnight
4. Bake at 230°C / 450°F for 35–40 min in a covered Dutch oven

⸻

Tips for Success

• Use filtered or spring water (avoid chlorine)
• Keep the starter warm and consistent for best fermentation
• A healthy starter smells fruity or mildly tangy — not funky
• Make a backup by drying a spoonful on parchment

11/12/2025

Day 1 – The Sourdough Experiment Begins! 🍞😂

Life gets so busy that even mixing flour and water feels like a full-time job… but here we are—starting a living science project in my kitchen!

Have you seen the price of sourdough lately? Here in Israel it costs - $5.60–$7.90 a loaf! We were spending $120–$180 a month just to feel fancy with our “healthy bread.” So I’m going rogue—time to grow my own dough baby. 👶💪

Over the next 5 days, I’ll be feeding this bubbly blob and hoping it turns into something I can actually bake with (and not a new pet).

Do you make your own bread?
If not, grab some flour and join me—it’s cheaper than therapy and smells way better! 😆

06/21/2024

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06/01/2024

On the 21 day rebuild great meal this evening with chicken chunks cooked on a skewer on the barbecue. Followed with lightly grilled fresh peppers. Rocket salad with tomatoes and olives not forgetting the half avocado. Only one semi cooked meal a day with fresh cold pressed vegetable juices for lunch and still the weight is dropping and health improvements are very visible including weight loss. To join the program contact us for help- is it time to make a new start?