Recipe: Sourdough Starter
Sourdough bread is literally the only bread I eat on a regular basis. That is because it is so nutritious and healthier than other bread! A little research revealed that sourdough is more alkaline than other bread, because of the fermentation process that kills off the anti-nutrient phytic acid. That means your body is able to absorb more of the minerals and vitamins naturally found in the bread. The fermentation process also releases antioxidants, increases folate levels, and the higher prebiotic levels make it easier to digest. There’s more! It breaks up gluten more than traditional yeast risers, making it easier on the stomach, and it has a lower glycemic index than regular bread, which means it is less likely to spike your blood sugar.
With all that in mind, here is a great recipe for making your own sourdough bread, from our friends at the amazing Cultures For Health website (used with permission).
TRADITIONAL SOURDOUGH BREAD RECIPE
- 2 1/3 cups fresh sourdough starter
- 3 1/3 cup flour
- 1 to 1 1/2 cups water
- Scant tablespoon salt
- Mix sourdough starter, flour, and salt together. Add 1 cup water, then more as needed to make a moist bread dough.
- Knead dough until it passes the “windowpane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.
- Split the dough in half. Shape each half into a loaf.
- Place in a loaf pan (9 x 5 x 3 inches), proofing basket, or on a board. Cover lightly with a towel and proof 4-24 hours. While a second proofing period is not required, if desired, punch dough down after 4-12 hours, reshape, and proof again.
- Slice an X shape in the top of the loaf with a very sharp knife or a razor blade to allow the loaf to expand during baking without splitting in unexpected places.
- Bake at 400°F for 30-60 minutes, depending on loaf size, or until the internal temperature reaches 190° to 210°F. Use an instant-read thermometer inserted into the bottom or side of the loaf.
- Cool before slicing.