WHAT IS SOURDOUGH BREAD?
It is about as basic as bread can get. The only ingredients are the starter (flour and water) along with salt and more flour! The wild yeast here is all natural and already present as a bacteria in the wheat flour. The same process that makes your yogurt deliciously sour also occurs here. It’s simplicity also means that this recipe has been made for almost 10,000 years all over the world.
WHERE IS THE BEST SOURDOUGH BREAD MADE?
Believe it or not, it really is San Francisco. The environmental bacteria here produces a variety of sour flavors that are unique. Among local bakeries, Tartine in particular is famous for the quality of their sourdough bread.
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
Rye flour and / or unbleached, all purpose white flour will do. To see how to make the starter from scratch, click here!
HOW SHOULD SOURDOUGH BREAD BE STORED?
They’ll keep for about 5 days at room temperature or slice your loaf in quarters, wrap in cling film and freeze. When thawing out your bread, take it directly out of the freezer and into the hot oven (removing any wrapping prior).
IS SOURDOUGH HEALTHY TO EAT?
It is easier to digest then many other types of bread (excluding people who have a gluten allergy). The culture Lactobacillus consumes sugar and secretes acid as a part of the bread’s fermentation process. This in turn is great for your gut. Also as the sugar count of this bread drops, gluten proteins are also being broken down as well. Lastly the longer soaking process eliminates phytates. These agents interfere with your body’s ability to absorb essential nutrients and are thought to be partially responsible for I.B.S. With them out of the way, you’ll get more health benefits as well!