The biology induced flicker of light lifted the heavy eyelids.
And as the powerful sunlight attacked the unsuspecting pupils, the miracle of human physiology jump-started the cranial apparatus. The crimson river within its confined pathway silently deposited its oxygen cargo to fully awaken the human machine.
And as my head pushed through the jagged opening of light, a pleasant thought materialised in my eight-year-old brain. It was Saturday. One wonders what the catalyst might have been for our love of the weekend.
Surely it must have been the beginning of the five-day work week.
We even give it a name. The “weekend effect” study from the University of Rochester found that people were happier on the weekends primarily because “weekends were associated with higher levels of freedom and closeness”: people reported more frequently that they were involved in activities of their own choosing and spending more time with loved ones. And this day promised a healthy dose of both.
The freedom to bicycle in our little hometown of Lobatse with my big brothers Iqbal and Zaheer Chand. And as the scorching African sun beat down on our tiny hamlet, we pedaled frenetically around the streets, eager laughter populating the balmy air.
As the human propelled two wheel journey continued, an air of mystery pervaded the air. It was a riddle that actuated weekly and frankly didn’t need the keen intellect and sublime intuition of Sherlock Holmes to solve.
One need only to point a nose to the sky and the evidence would tumble forth. When did the bakery commence its bread making? It is the simple pleasures in life that allow us perspective in these challenging times and it is these little joys when stacked on top of each other that form the foundation of a life well lived. And every Saturday when that delicious aroma was introduced into the air the three of us knew it was time.
Another little mystery was introduced into our budding weekend when we had to gather and tally our weekly pulas, for it was this amount that would determine whether we purchased a half or full loaf of bread for our impending banquet. The venue was one of the finest that our little town offered. The railway tracks that guided our Rhodesian Railways trains into Lobatse station.
It was in high anticipation that the can opener dispensed of the lid covering our feast.
Lucky Star pilchards in chili sauce. We ate the omega-3 rich fish and the still steaming hot bread, while perched on the brink of the railway tracks. This memory becomes even more cherished as I look back and see three little boys in their sweet innocence and zest for life. For you see, unbeknownst to us my big brother Iqbal was to be lost to us prematurely when a deadly plague would ravage earth in the future.
Today it is his joys that are amplified in my own life. We were three rural boys from Moshupa and as such there were few greater pleasures than tearing and consuming a chunk of steaming hot borotho. Be gone all you carbohydrate haters, for even today I relish my bread with the memory of my brother’s infectious smile. Though times have changed.
In our transformed existence and in the interest of good health I now consume sour dough bread.
Natural sourdough bread is healthier than “normal” white or whole wheat bread, according to scientists, nutritionists, and health professionals, for a number of reasons. Sourdough has a lower glycemic index, is more nutrient-dense, and is simpler to digest. Additionally, sourdough bread has less gluten than conventional breads.
Instead of using a commercial yeast, a “sourdough starter” is used when making the bread.
This sourdough starter is full of several strains of beneficial bacteria or probiotics and wild yeast, including lactobacillus. When active sourdough starter is mixed with flour and water to create dough, the healthy bacteria and yeast feed on the flour, converting it to lactic acid and carbon dioxide. It is this lacto-fermentation that makes sour dough bread better for you.
A study showed increased levels of essential amino acids leucine and isoleucine in sour dough bread. These branch chain amino acids promote muscle growth and reduce muscle atrophy. Furthermore, a 2018 scientific report published by Nature Research showed a notable increase in the concentration of 28 different peptides (short chain amino acids) in fermented sourdough.
Nearly all have antioxidant properties and help reduce damage by free radicals in the body, protecting against cancer, stroke and heart disease. It may be time to incorporate sour dough into your diet in light of the overwhelming research supporting its health advantages. Keep in mind that not all sour dough loaves are created equal.
Use of the proper flour and careful, prolonged fermentation are essential.
The majority of store-bought loaves contain regular yeast and are not a wise choice. You simply need to seek to master baker Mogomotsi James Bobe, better known as Monsieur Bobe, if you want the best—not only in Gaborone, but equivalent to the best anywhere. In addition to being reachable at 72787114, he may be found every Saturday from 8am to noon at Phakalane’s simply excellent Olive Grove market. Delicious, joyful, and healthful eating.
