Hi!
I purchased some dehydrated Sourdough culture earlier last year, I think around my birthday. I finally decided in early December to give it a try!
I began using bleached white flour (one of the flours in my pantry), but didn't like how it was developing. I decided to try feeding the starter with Rye flour, and it then worked quickly!
I purchased some dehydrated Sourdough culture earlier last year, I think around my birthday. I finally decided in early December to give it a try!
I began using bleached white flour (one of the flours in my pantry), but didn't like how it was developing. I decided to try feeding the starter with Rye flour, and it then worked quickly!
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| Starter risen in jar |
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| View from top of jar |
Here are photos of my first loaves:
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| 1st loaves of Sourdough Whole Wheat bread |
I found an easier sounding recipe on AllRecipes.com. You mix the starter with the flour, salt and sugar (I used a little honey) mixture. Then let it sit in a greased bowl overnight, in a warm location. The next morning you knead it a bit and divide for loaf pans. Then let it rise again. (I let it rise a little over 2 hours, our house is a bit cool right now.) The recipe also is in cups and tablespoons, rather than grams, which was helpful for me! I just ordered a food scale, so I can use some other recipes I have in cookbooks.
We baked the bread in our solar cooker. It came out wonderfully and tasted great too! I use whole wheat flour and white flour (50/50) in the bread recipe, with the rye starter.
It was fun, and not a cumbersome as I thought it would be.
I have started using the sourdough discard (the portion you take out of the starter when you feed it) in recipes. So far I've made Sourdough crackers with sesame seed on top and Sourdough Pumpkin pie. I plan to make Pumpkin Pie again tomorrow - using some pumpkin we have in our freezer. Both recipes were enhanced by the sourdough and tasted wonderful!
I encourage you to try it if you like baking and sourdough! It was actually a very fun process!
I also read that the sourdough culture is good for inflammation - which is great for arthritis. Also, the fermentation reduces phytic acid, which improves mineral absorption, making it easier for your body to absorb calcium.
Here is a link I found with some of the information on calcium absorption: https://www.sourdough.co.uk/glossary/calcium/#:~:text=Long%20fermentation%20in%20sourdough%20reduces,body%20utilise%20calcium%20more%20efficiently.
Hope you enjoyed this little post on a different topic!
Blessings to you,
Denise A. Buchwalter-Losczyk
