Posted: Sun May 20, 2007 8:51 pm Post subject: Sourdough Bread.
I'm going type this up exactly as I was given it by my friend, it does assume that you have made bread before.
1)Any seeds you like:
Linseeds, sunflowe,sesame ect
Any flour you like:
rye, spelt, wheat, chickpea etc
Place in a bowl and add BOILING WATER to make a sloppy paste.
2)When cooled to blood temperature add contents of starter jar (I'll give instructions on how to make starter) and leave to rise - it will become bubbly and enlarged. (NB - it isn't important what quantity of starter you use as even a small amount will start the necessary chemical reaction.)
3)When the sloppy mix and starter has risen (anyhting from 1 to several hours) KEEP SOME BACK FOR NEXT TIME and store in a cool place.
4)Add any combination of flour you like and make a kneadable dough consistency. Continue exactly as for a yeasted bread, proving once in the bowl, knocking back, then proving a second time in the tin before baking.
Making a starter:
Mix a cup of spring water (not tap water) and enough flour to make a medium thick batter (sloppy paste). Put in a glass jar, cover with a clean cloth and leave it at room temperature for several days stirring occasionally (not with metal). This is when it attracts friendly bacteria and airborne wild yeasts. Rye is a good four to use for a starter. It does smell strange so don't worry this is normal!
Once it's ready it can be stored in the fridge. If you don't use it it needs to be renewed every week or so. Pour off the dark liquid on top, stir the starter and add fresh flour and water to make a sloppy paste.
I got my starter from the friend who gave me the recipe so haven't tried the above method for making a starter. If you've any questions just ask as my bread book should be able to answer them!
It was a great success and I should also add it was as good today as it was on Friday when I made it. It says in the book that it will keep for up to 2 weeks in the fridge but I haven't tested this yet.
is this better than ordinary bread? if so why? _________________ "If we reduce the amount of stuff we allow to accumulate in our lives, we won't have to organise it"
Elaine St James from her book 'Simplicity'
This WAS ordinary bread not that long ago Libby, before commercial yeasts became available! The fermentation of the sourdough changes the nature of the starches in the bread and according to research creates a more beneficial bread, something to do with blood sugars. Apparently diabetics who have tried switching have found it really helpful in regulating the blood sugar.
Like most things, not all sourdough breads are equal, I've tasted some not very nice ones and some fabulous ones. Home made is best of course.
thanks I may have a go at this!! _________________ "If we reduce the amount of stuff we allow to accumulate in our lives, we won't have to organise it"
Elaine St James from her book 'Simplicity'
I know you don't add yeast, but does the fermentation process of sourdough create yeast? I think I might have a problem with eating yeast. _________________ Aqui, T and Baby Jack!
It does create yeast Aqui but it seems to be like Spelt for people who are wheat intolerant, probably because it is a slow, natural process the effects for people with yeast issues seem to get on ok with it. It works for me and I do have problems with yeast if I eat too much.
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