Pass the Awesome! An experiment about life and the way it moves me |
Sourdough bread- a bread leavened and acted upon by a combo of yeast and lactobacilli. Lactic acid from the lactobacilli give you the sour of sourdough.
It may be sour but it is really good for you. Phytic acid, present in many foods is an antinutient. It binds to minerals in the digestive process and keeps them from being taken up into our bodies. After the grain is fermented, these nutrients are made available to us. The longer the ferment, the better. Sourdough is also pretty close to gluten free, especially if allowed to ferment for a rather long time. Of course gluten free flours can also be used.... So I am going to make a few types to experiment A. Water-kefir sourdough (apparently kombucha works too- both contain yeasties) B. wild fermented starter (we'll see if it turns out) For those who want to make their own starter Equal amounts of flour and water + time= cool stuff Use about 1 1/2 cup of each, maybe a little less water Every day stir it up, take some off, and add an equivalent amount of flour and water keep the culture covered (not airtight), and at room temperature. The culture may or may not seem edible in about a week... Update: The water kefir soudough worked out pretty well. Not that my baking skills made it look all that pretty. While I was scraping the crust off of the glass bowl I baked it in I managed to rip part of my thumb nail off of the nail bed. It hasn't healed back. I was hungry!.... The wild fermentation starter began to smell normal after about a week. I haven't tried baking with it yet. Bread just doesn't make me jump out of my seat.
0 Comments
Leave a Reply. |
CategoriesArchives
July 2015
|