Sourdough- how to bake it and why

 

Doctor of Chiropractic, Michele Oman, is passionate about human movement and motor skills, music, literature, DIY and nutrition. In this his latest blog he details his journey into baking sourdough bread.

 

 

Well, as 2018 is beginning, many of us are going to start New Year resolutions: some of you will start exercising, some others will start eating healthy, and some of you will decide to be vegetarians/vegans etc. One of my New Year resolutions is to start to bake, more specifically, I want to start eating bread that only I make, whilst almost eliminating (if at all possible), processed alternatives. I have chosen sourdough.

baked sourdoughGluten intolerance or celiac disease is something that is currently getting more and more common. These days, the grains are more refined compared to earlier generations and our bodies can’t process them as well as they used to. Plus there is also an increase in the use of glutinous food in our diet, especially in certain countries.

According to some theories, humans in the Paleolithic era (about at least 2 million years ago) used to have wheat berries as part of their diet. If your gut is still feeling bad even whilst having a high quality grain, make sure you look to improve your digestive system (look at my other blog on gut micro biome).

You can have a read of how to re-introduce grains in your diet here.

Let’s get back to the recipe!

Making sourdough should not be really difficult, the only thing that is important is remember is to check it everyday over the first 7 days… The yeast is already inside the flour; you just need to activate it!

Start with 100g of organic wheat flour and 100ml of water and mix them until your mixture has an even consistency.

Cover the container with some cling film and leave it somewhere safe in your kitchen…

Over the next 7 days your job is to add 100g of the same flour and 100ml of water every day and mix it just as you did the first day.

Around day 2 or 3 you should start to see some bubbles in your mixture, which means that the yeast is growing well. Some mixtures get bubbles sooner, other mixtures later on, but if this does not happen within 5 days you have to start from scratch and try to work out what went wrong.

Once your ‘starter pack’ is active you can keep it in the fridge in a container and feed it weekly with the same quantities of water and flour you had been using!

If you are baking quite a lot, don’t keep it in the fridge but keep feeding it daily!
Have fun and good luck baking sourdough!

 

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