Sourdough is something that has been around for a very long time; way back to the time of the Egyptians at least. Some think that the Egyptians discovered sourdough by accident by leaving flour and water out in the sun unattended, and the wild yeasts in the air mixed with it, and formed the first sourdough.
It is a style of bread that rises due to natural bacteria and wild yeast that we now call sourdough starter. It was a very popular way of making bread throughout history as it was one of the easiest and cheapest ways to make bread. Poor people lived off of it when they could afford nothing else, and people made it regularly. It is rapidly becoming extremely popular again as more people realize the health benefits of it. To this day, it remains a wonderful method of making bread, with crispy outsides, a soft interior, and a wonderful sour tang.
So what are the benefits of this wonderful bread?
It’s good for your gut. Due to the fermentation process the sourdough performs, it breaks down all of the natural sugars in the flour making it safer for people with diabetic problems as it is far less likely to create a spike of insulin. The fermenting process also gives the bread dough added properties of good probiotic and prebiotic benefits that are further beneficial for your gut microbiome.
It also has a lower gluten content because of the process, and while not all sourdough products can be given to people with gluten sensitivities, some flours (like einkorn flour) can be a safer option for those who have such sensitivities. Though of course, speak to a professional about it before ever trying it yourself, everyone has different levels of sensitivities, and what is safe for some may not be safe for others.
Some experts also say that sourdough may also reduce the risk of heart disease, mainly because it’s high in fiber. High fiber diets tend to lower the risk for heart disease, so this seems logical, but again, consult your doctor or physician before trying anything.
It’s also wonderfully tasty and you can make almost anything from it. My family enjoys many different variations of sourdough. Aside from just making loaves or dinner rolls with it, you can make English muffins, sourdough pancakes, desserts (like a sourdough chocolate cake that is actually amazing!) There really isn’t anything to lose by consuming more sourdough bread.
Now this is important to mention. Homeade sourdough is not the same as storebought sourdough. I thought it was for awhile when I was young. Storebought sourdough has added sugars that the companies add so that it’s more addicting, and most sourdough breads that you buy at stores, are not actually sourdough. There isn’t a fermentation process. They make a regular bread, but add sourdough flavor so that it tastes like the real thing. These “sourdough breads” do not have the health benefits or lower gluten or sugar contents that real sourdough bread has. That said, you can choose what you would like to do. So now you know to keep an eye on the sourdough at your store and really look at the ingrediants.
So, how do you make sourdough?
Traditional sourdough is actually made by taking some of the “mother dough” otherwise called sourdough starter, and adding water and flour to it to build it up. Technically called “feeding the sourdough” this process gives the starter more natural sugars in the flour that you “feed it” to feed off of and keep it active. Typically, you feed your starter every day. Some people will put their starter in the fridge and feed it once a week to keep it alive, but fermenting at a slower pace. They will then pull it out a few days to a week before they want to make something, and get back into feeding it daily to “wake it up” and let it get back to it’s full speed of fermenting process. Then you build it up to make whatever it is that you desire.
It’s also important to mention that when you are not planning to make something, and you are feeding the sourdough, you need to dump about half of it from your little jar, before you add more water and flour. Otherwise, your sourdough will build up every day, and you’ll have tons of it on your hands when you’re not ready to make sourdough. It’s easier and more cost effective to dump a tablespoon or two (about half of your starter) every day, and then add that much back in with water and flour, until you’re ready to make something. Then you can let it build until you have as much as you need.
But where do you get sourdough starter?
You can buy sourdough starter online easily if that’s what you choose to do. Amazon sells plenty of options for you if you wish to buy some. Or you can make some yourself.
How do I Make Sourdough Starter?
It depends on how much sourdough starter you want, but I recommend starting with just a little bit. Perhaps start with one cup of flour and one cup of water. Mix them together vigorously in a jar to incorporate plenty of air into the mixture, then cover with a cloth and a rubber band around the top of the jar, and set in a warm and dry place. Allow it to sit for 24 hours. The next day, discard half of it and add another cup of flour and cup of water, and again stir vigorously. Let it sit for another 24 hours. Do this everyday for about a week. You will know if it is becoming proper sourdough starter if it starts showing bubbles and doubles in size. Feed it everyday, and after a week has passed of doing this, if it looks healthy with lots of bubbles and that pleasant sourdough smell, you can now begin building it up to bake with.
Well there you have it. All the wonderful benefits of sourdough, and how to make your own starter. You can find wonderful sourdough recipes everywhere, I like to use pinterest a lot, or Traditional Cooking School. But whatever recipe you choose to use, you’ll be amazed at how delicious it tastes, and the health benefits it contains.
That’s all for this week, but I hope you found this post beneficial and informative, and I look forward to you coming back next week! God bless you!