Sourdough bread is made with a sourdough starter that’s created from a mixture of flour, water, and the wild yeast found naturally in the air around us. This is used in place of the store-bought dried yeast.
Prior to baking anything with it, the starter is fed and nurtured for a number of days, under favorable conditions, to start a slow fermentation process to allow the lactic acid-forming bacteria and wild yeasts present in the starter to break down the carbohydrates and gluten and neutralize the phytic acid found in the wheat which makes it easier for the body to digest. Other health benefits of sourdough bread are that it contains healthy resistant starch and doesn’t raise blood glucose levels.
Bread making requires the use of flours with high protein content such as can be found in wheat, spelt, and rye. Gluten is formed when the proteins gliadin and glutenin found in flour are hydrated. Kneading the dough further develops the gluten which provides the elasticity, form, and structure for the bread as it encapsulates the carbon dioxide while baking, giving the bread its characteristic holey texture. Combining different flours will create more interesting flavored breads, while adding toasted seeds and nuts provides extra texture, taste, and aroma.
Sourdough bread requires a sourdough starter
For this recipe, you will need a mature sourdough starter. If you want to try making one yourself, it will take about 7 days for it to get to this stage. However, some people may be lucky enough to know a baker who already has some starter they are willing to share. If that’s the case, you will be able to make bread right away.
For everyone else, freeze-dried cultures are available and can be used to rapidly and reliably get a sourdough starter going. Sources include Friends of Carl and Cultures for Health. You will need to add flour and water according to the directions they provide in order to revive the culture once you receive it. Another option is King Arthur Flour, which offers fresh sourdough starter for sale.
Tips
- 1g of Water is equal to 1ml
- You can mix/ knead the dough via a machine or by hand. If you are using your hands, then make them a little wet so that the dough will not stick to them.
- Dissolve the salt in water so that it is easier to evenly mix it into the dough.
- Greasing and flouring a baking pan is helpful as it is easier to remove the bread from the form after baking.
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