Who doesn’t like homemade bread? And who wouldn’t be happy with some great bread recipes?
Unfortunately bread has gotten a bad rap over the years.
Between the gluten and the carbs many people have become leary of bread.
Now it is true, it’s not for everyone.
But it can be for some…
Those who don’t have trouble digesting it, that is.
And if you’re going to eat bread, ideally it would be fermented sourdough bread.
Fermented breads give way more bang for their buck than modern day yeasted breads.
Commercially prepared yeast lacks the bacteria of a sourdough bread starter.
Which means the yeast is not nearly as nutritious as sourdough because it does not go through the sourdough fermentation process.
Sourdough Bread Starter Fermentation Process
There are many benefits to using sourdough bread starter as seen in the following list:
- Boosts the number of B vitamins.
- Breaks down the phytates.
- Neutralizes the enzyme inhibitors that make digestion difficult.
- Breaks down the gliadin-toxicity making it easier to digest for those with gluten sensitivities.
- Produces lactobacilli and other beneficial bacteria.
- Lowers the glycemic index because the lactic acid slows down the release of glucose thus slowing down the insulin response.
- And creates a moister loaf which stays fresher longer than its yeasted cousin.
So why has a food that was once a diet staple become such a villain?
It’s the grains…
The process of harvesting wheat has changed dramatically over the years. In the 1870s the stone mill method was replaced with the modern roller mill.
Instead of mashing the kernels together, each one was separated. This new method created a pure white flour, but the grains had been stripped of their nutrients.
The 20th century brought The Green Revolution. The combination of “new wheat”, “new fertilizers”, and pesticides was developed in order to produce more wheat in a speedier fashion, with the hope of feeding more people and ending world hunger.
Also, the amount of gluten was increased for better bake-ability.
And the yeast…
The yeast that is used in breads today was not even available until the late 1860s. And rapid-rise yeast did not come into the picture until about 30 years ago.
Before then bread was made from a sourdough starter recipe. Because of the longer rise time (over 12 hours), properly prepared sourdough bread far outweighs today’s bread made with conventional yeast.
And the additives…
The traditional breads that our grandmothers and great- grandmothers made had less than 5 ingredients which were…
Modern-day, store-bought bread has a much longer ingredient list that includes…
- Artificial flavors
- Unhealthy fats
So now the choice is yours. What will your choose?
- Store-bought bread.
- Homemade bread.
- Or h
To me the answer is obvious. Bread prepared using a sourdough bread recipe wins hands down. Especially over the store-bought breads, but even over homemade breads made with modern-day yeast.
Sourdough bread is just way more nutritious and easily digestible.
And even though it is a three day process they are easy to make if you look ahead and make a plan.
And quite worth it!
Well, have I talked you into learning how to make sourdough bread yet?
I hope so. Let’s get started.
How To Make Sourdough Bread Starter
The first step is making the sourdough bread starter.
What is sourdough starter you ask?
A sourdough starter is a combination of flour, water and patience.
Sourdough Starter Ingredients
- 4 oz of the flour of your choice
- ½ cup of filtered water
Sourdough Starter Instructions
- Mix together the flour and water in a medium glass bowl.
- Stir vigorously and cover. I like to use a shower cap.
- Let sit on the counter for 24 hours.
- On day two you may start to see some tiny bubbles. This is good news. This means that the wild yeast is starting to form. It is eating up the sugars in the flour and releasing carbon dioxide (those bubbles) and alcohol. The mixture is also becoming more acidic which is good because it will be able to fend off any bad bacteria. It should start to smell fresh and yeasty, even a little bit sweet. Don’t worry if there are no bubbles yet. There is still time.
- Now you can add another 4 oz of flour and ½ cup of water. Stir vigorously and stir down the sides. Cover and let it sit on the counter for another 24 hours.
- On day three you should see lots of bubbles and your starter should be growing. It should feel thick when you stir it and it should start smelling a little bit sour and musty.
- Feed it another 4 oz of flour and ½ cup of water.
- On day four you will notice lots of bubbles and it will double in size.
- Feed it another 4 oz of flour and ½ cup of water, cover and let sit on the counter for another 24 hours. By day five your starter should be ready to use. It should be very bubbly, even frothy. It should have a sour smell and would taste sour and vinegary if you were to taste it.
If it doesn’t seem like it’s ready, you can feed it again and let it sit for another 24 hours.
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If this all seems too much for you, just find a good sourdough starter to buy, like this
Once you have your starter, you are ready to make your bread.
How To Make Sourdough Bread
The Best Flour For Sourdough Bread
First step is to choose the right flour. My recipe is very simple and I use an organic, white flour.
It is unbleached and has not been enriched. It is what some would call a white, whole wheat flour.
I have used whole wheat flour and a combination of whole wheat with bread flour, but for me, using the organic white flour works really well.
I know it is a good flour, it’s easier to just buy one kind of flour, and I prefer the taste and texture over what I get with a whole wheat flour.
You Will Also Need The Right Bread Baking Supplies
As I mentioned, sourdough recipes are easy but they do take some planning.
You should allow 3 days from start to finish…
- Feed the starter the day before you plan to put the dough together.
- Mix the dough together and let it do its thing.
- Bake the bread.
For more detailed instructions on how to make sourdough bread, watch this video.
Please pin this!
Bread has gotten a bad rap, but that’s because it’s not what it used to be!
If you are able to tolerate bread, there is nothing wrong with having a slice of homemade sourdough bread, in moderation.
Are you going to try this recipe? Please comment below and let us know. We love to hear what our readers are up to in the kitchen!
You will be hooked once you try making homemade bread with sourdough starter.