Homemade Sourdough Bread.
If you love bread as I do, and, you like to eat things that actually have a flavor, try homemade Sourdough Bread. It’s not as scary as you think. Bread is also something that when your date of birth says one thing, and you feel differently, you’re supposed to stop eating Carbs! I am told the body also slows down and the carbs is something we have to watch. So, either you stay away from bread, which i certainly will not, or you eat it in moderation. Sourdough, Whole Wheat or Rye Bread, according to me, and only my opinion does wonders to my hungry stomach in the AM! Don’t take my word for it, follow your doctors advise since I am not a doctor. This is what I eat smothered with Hummus and other goodies in the am!
Here’s the goop on Sourdough Bread:
Sourdough bread is a naturally leavened bread made with a fermented starter of flour and water, giving it a tangy flavor and chewy texture, and it offers potential health benefits like better blood sugar control and improved mineral absorption due to fermentation. Baking involves creating or using a starter, mixing it with flour, water, and salt, followed by a series of folds, rises (fermentation), shaping, and baking, often in a preheated Dutch oven for a good crust.
What it Sourdough Bread
- A bread leavened by a “sourdough starter,” a live culture of wild yeast and bacteria, instead of commercial yeast.
- The starter is a mixture of flour and water that is fed and maintained over time.
- Blood Sugar: Slower release of sugar into the bloodstream, preventing spikes.
- Digestion: Fermentation can improve mineral absorption and support gut health.
- Heart Health: Whole grain versions may help lower cholesterol and blood pressure.
Basic baking process
- Make or get a starter: Combine flour and water, feed it regularly until active and bubbly.
- Mix dough: Combine active starter with flour, water, and salt.
- Bulk Fermentation: Let the dough rise, performing folds every so often.
- Shape: Gently shape the dough into a ball or loaf.
- Proof: Place in a proofing basket (banneton) and refrigerate for a long, slow rise (e.g., 12 hours).
- Bake: Preheat oven (often with a Dutch oven inside), score the dough, and bake covered, then uncovered, until browned.
- Cool: Let it cool completely on a wire rack before slicing.
Reference:
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