sourdough bread seems to be the new "it" thing
What is it and why should you give up your favorite bread for bread that tastes sour?? Who wants that?!
First things first, sourdough is not a yucky sour - like milk that should have been thrown out a week ago- but rather a tangy-like sour, like regular yeasted bread.
And just because it is sour does not mean it has gone bad and should have been thrown out with that same milk. The sour taste is caused by acids that are produced by the bacteria present in the sourdough starter.
Bacteria?? I'm out of here!
Hold on! Before you run away and stick to your favorite bread, hear us out. This bacteria is beneficial and harmless! There's a reason sourdough bread is the new "it" thing!
SCROLL DOWN TO LEARN MORE ABOUT SOURDOUGH BREAD AND A STEP-BY-STEP VIDEO TUTORIAL TO MAKE YOUR OWN!
What you need to know about sourdough bread
What is sourdough?------
Sourdough bread is made using a sourdough starter - a culture of yeasts and beneficial bacteria that naturally occur and are left to ferment and rise. Before commercial yeasts were available, sourdough was used for baking bread.
The fermenting and rising process happens over approximately five days.
The bacteria in the sourdough starter consume the flour’s sugars which release lactic and acetic acids. These acids are what give the sourdough bread a sour, vinegar-like taste.
The longer you let the sourdough bread rise, the richer and tangier taste you will get.
Benefits of sourdough bread------
There are a few factors that can make sourdough bread a healthier option:
- It contains lower phytate levels than regular bread, making absorbing nutrients and minerals easier.
- The fermentation process improves the bioavailability of fiber, minerals, and beneficial plant compounds.
- Sourdough bread contains lower amounts of gluten, antinutrients, and more prebiotics - all of which are gut-friendly and improve digestion.
- The slow fermentation process breaks down protein (including gluten), making sourdough easier to digest.
- It contains no nasties such as preservatives, additives, and enzymes used in store-bought bread.
An average slice of sourdough bread (about 50 grams) contains:
- Calories: 185
- Protein: 2 grams
- Fat: 1 gram
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Sugar: Less than 1 gram
Sourdough bread is an excellent source of antioxidants, magnesium, calcium, folate, and niacin.
NB - Sourdough bread is not gluten-free but lower in gluten. If you have a gluten intolerance, sourdough may be easier to digest.
"Bad" sourdough starter------
Your sourdough starter may be contaminated if it:
- Never starts to bubble
- Develops pink, orange, green, or black patches
- Smells very bad - like human gas.
Throw your sourdough starter away if it shows any of these signs.
step-by-step video tutorial on how to make sourdough bread
Sourdough Bread Recipe
- 2 1/3 cups fresh sourdough starter
- 3 1/3 cup flour (whole grain will ferment faster)
- 1- 1 1/2 cup water
- Scant Tbsp. salt
Make the Sourdough starter by mixing 1 Tbs water, 1 Tbs flour, and sourdough mix in a glass jar. Cover with a cloth and let it sit in a warm spot (ideally 75 degrees) for 8-24 hours.
On day two, add 2 Tbs of water and 2 Tbs of flour, mix, cover, and place in a warm spot again for 8-24 hours.
From day three to six, add 1/2 cup of flour and 1/2 cup of water, cover, and place in a warm spot for 8-24 hours. On day 7, the sourdough starter will have bubbles, and the jar will be full.
Mix the sourdough starter, flour, and salt. Add 1 to 1.5 cups of water, depending on the consistency of your starter. A moist dough is preferable to a dry dough.
Knead dough until it passes the “window pane test” - a small piece of dough will stretch thin enough without breaking and allow light to pass through. Proper kneading and folding will help build the gluten strands, producing a light and airy structure as the dough rises.
Shape the dough into a loaf and place it in a pan or proofing basket. Rub a little oil on the top and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours.
Slice an X shape on the top of the loaf with a very sharp knife. As the bread bakes, the air inside will expand, giving the sourdough some additional loft, and slicing the dough will assist in this process.
Bake at 400°F for 30-60 minutes (depending on loaf size). Sourdough bread is ready when a thermometer inserted into the center of the loaf reads between 200 to 210°F. Cool before slicing.
sourdough starter kit
If you think making sourdough bread is intimidating, think again!
It's not that hard, but the key ingredient is patience. In this kit, you will find everything you need to get started and make delicious sourdough bread every time!
The kit includes:
- 10lb bag of flour
- Sourdough starter package with instructions
- Bread-proofing basket
- Dough whisk
- Dough scraper
GET YOUR SOURDOUGH STARTER KIT HERE