12 Steps to Successful Sourbread | Amoils.com
You will benefit from
pre-digesting starches for easier digestion
lowered insulin response and/or improved glucose tolerance
protecting Vitamin B1 from the damage of the heat of baking
breaking down gluten
freeing up minerals such as zinc, iron, magnesium, copper and phosphorus
But first and foremost you need to make a sourdough starterMixing flour and water and allowing it to ferment creates a starter that takes a few days to develop but when it is ready, it can be used to make bread in a more healthy way because you will not be using baker's yeast. I know of someone here in Cape Town whose forte is sourdough bread. He nurtures the starter culture (made from fermented Cabernet grapes) for his recipes as if it were a pet in the house as it has to be fed with flour and water every few days. If he and his family go away, they have to arrange for a baby sitter (for the culture) or take it with them! Apparently, there are some starter cultures in bakeries in Europe that have been going for over a hundred years. But don't let that put you off!
Here is the recipe for the starterDay 1 – mix 1 tsp of strong white flour with 2 tsps of water in a clear jar which should be sealed and left to stand overnight. Days 2, 3, 4 and 5 – add 1 tsp of flour and 2 tsps water each day and stir. You will notice that more and more bubbles will form on the surface. Day 6 – mix ¾ oz from the jar with 5 oz flour and 5 fluid oz warm water in a large bowl. Cover and ferment overnight. Day 7 – you are ready to bake and use the amount of starter needed for your recipe.
How to maintain your starterAdd 1 teaspoon of flour to the remaining ferment in the jar, seal and refrigerate for use next time. It is ideal to make your sourdough bread every week because then the starter will not become dormant. If you do leave it for a long period, throw away the acidic liquid on the surface, stir in 1 oz flour and 1 fluid oz water, mix to a paste, seal and leave to stand overnight. You will have saved your starter if you find bubbles have formed overnight. Treat your sourdough with lots of TLC and it will serve you indefinitely.
How you make the sourdough bread(this recipe is for wholegrain sourdough) Ingredients and equipment
- 7 oz chopped or cracked wheat
- 13.5 fluid oz warm water
- 14 oz wholemeal flour
- ½ oz salt
- 5 oz sourdough starter
- wheatgerm and bran mixture for coating
- Plus you will need a large loaf shaped proofing basket
- 1 small bowl and 2 larger bowls
- wooden spoon