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Sourdough Bread

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Above: Sourdough toast with creamy avocado slices and garden fresh Roma tomatoes and just a pinch of sea salt and freshly cracked black pepper.

I am grateful to Michael Pollan - author of Cooked - for inspiring me to experiment with naturally fermented bread. More and more, I am finding that people with minor to moderate sensitivities to gluten thrive on real sourdough bread; it seems that natural fermentation of gluten renders it less problematic for many.

Those with Celiac are still prudent to avoid gluten, fermented or not, but for the rest, it seems that bread can be a a part of a balanced diet.

Once I am fully happy with a recipe for sourdough bread, I'll be sure to share it here. I've gone a few rounds from scratch but haven't been able to consistently produce the delicious loaves that we have access to at a local artisan bakery.

If you have a recipe for sourdough bread that you don't mind sharing with the world, please consider doing so in the comments section below? Thanks so much.

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Above: Organic almond butter plus banana slices on freshly sliced sourdough bread.

 
 

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Comments

Just want to mention that most flours are bromated. Bromines displace iodine on the cell receptors. All cells in the body need iodine, especially the thyroid. I don't think einkorn flour is bromated.

sour bread can be prepared by adding yeast to the bread dough (wheat flour with water), no need to knead it further, keep the dough for 6 to 8 hrs to get it fermented. then it can be baked.

I usually make regular sourdough, but came across a recipe for gluten free starter. Passed it along to a friend who does gluten free and she wears by it.

http://amygreen.me/sourdough-starter/

Cheers

1 tbl yeast
1 1/2 c water
1 c sourdough
2 tsp sugar
2 tsp salt
2 1/2 c flour

Mix with mixer 3-4 min. Cover till light and bubbly.
Stir 1/2 tsp baking soda and 2 1/2 c flour into the dough. If needed add more flour to make a stiff dough.
Knead 5-7 min.
Divide dough in half and let rest 10 min.
Shape into round loaves and place on lightly greased baking sheet.
Let rise for 45 min. Make slash mark across the top.
Bake 375· For 35 minutes

 

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