Why do I eat Sourdough Bread ?
Since selling my starters, I have heard many stories of how people who could not eat gluten bread, can now eat sourdough bread.
Wheat is protected by pytates. They bind up minerals like iron and calcium. This means our bodies find it hard to absorb these minerals. The more grains, the more pytates in your bread.
Bread that has been FERMENTED has, less pytates, because fermenting breaks it down. Most bread in the supermarkets have, not been fermented.
Those of you that can not tolerate wheat or gluten, can often eat sourdough, because fermenting helps break down the grains and cause less irritation on the gut.
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I AM NOW SELLING sourdough starters for those of you wanting to make your own bread. My starter is very old and originally came from Cyrus.
This starter can be used in many ways. I have made hot cross buns, crepes, muffins and all sorts of breads including flat bread's.
Here is step by step on how to use my starter.
Step one -
My starter is about one cup. Store in the fridge if not using it. Take it out of the fridge, during the day. You don't want a cold starter.
Step 2 - same day -
The flour you use, is your choice. I used wholemeal for this starter. You can use spelt, white or rye.
Stir into your starter in the evening - 2 1/2 cups flour and 2 1/2 cups warm water.
Mix and leave on the bench overnight covered.
Stage 3 - next day -
The next morning, your sourdough will look similar to this - bubbles and will smell a pleasant sour.
REMOVE 1 CUP OF THIS MIXTURE and place in a jar with a lid. Keep in the fridge until your need baking day.
To make TWO LOAVES of bread -
Now add 1 kg flour ( I use wholemeal and some rye or sometimes just rye and walnuts ), 500 mls warm water, 1 tsp salt, nuts and seeds if your would like, to the rest of the mixture.
Leave to rest for 30 minutes.
Now divide the mixture into two - place into two bread tins that are lined with greaseproof paper.
Leave covered in a warm place for about 3 hours or until the bread has risen to the top. If you are using rye flour leave overnight.
Place in the oven at 200c for 40 minutes.
Heathy gut, healthy life
This bread is made of whole meal and rye, with sunflower, linseeds, sesame and poppy seeds.
This makes one large loaf instead of two smaller loaves.
This bread is made with organic Spelt flour and cooked in my Rayburn. We cut it while it was hot, which was a little difficult, but we just could not wait to try it. We loved it and now, I only seem to make bread with this flour.
In a large lined, heavy cast iron pot with a lid, place your dough into it and let it rise for a few hours. Once risen, place into a 220 deg oven with the lid on and cook for about 45 minutes. If it does not brown like mine did, remove lid and cook a bit longer. When using Spelt flour, you may need to add more than 1 kg flour. You don't want it sticky.
Have you try my recipe on sourdough crepes and sourdough flat bread. Click on recipes and then fermenting food.
Enjoy xx