I’ve always wanted to learn how to bake bread. But I never got around to it before learning how bad wheat is for us. I am trying not to eat a lot, if any, bread, but I can’t force my significant other into eating the same way that I do. So I was thinking, what changes could I make that would increase the healthiness of his bread?
In reading through Nourished Traditions, it talks about the importance of properly soaking, sprouting, or fermenting for bread products. So I decided to learn about that and experiment with it. I haven’t gotten to the point of soaking or sprouting or grinding the grains into flour myself (and I do realize that it is important for the grains to be freshly ground) as of yet, but I did want to start playing with the process of making sourdough. To start off, I ordered a sourdough starter from Cultures for Health. They have a good variety of sourdough starters, and I chose to go with the San Francisco starter.
Since I’m not sure whether this is something I’ll keep up with, I didn’t want to spend a lot of money on fancy flours, so I went with a plain, unbleached, organic all purpose flour found at my local grocery store. After about a week of feeding the starter regularly with flour and water, I was ready to bake my first loaf of sourdough bread.
The recipe I used comes from the ebook Lacto-Fermentation by GNOWFGLINS. The recipe is for Honey Whole Wheat, but the flour I used was not whole wheat flour recommended. I basically wanted to stick with the ingredients I already had, so that I didn’t have to spend a lot of extra money. The whole process ended up to be quite easy, though it does take some planning, since you have to leave time for the dough to rise and all that fun stuff. But this was the end result we ended up with:
It ended up quite tasty, and we were able to make fabulous bacon grilled cheese sandwiches on it. I have yet to make my next batch of bread, but will be trying that again soon. Its also quite tasty with some raw honey spread on it.
Here’s how it looks as a bacon grilled cheese sandwich. Delicious!
I would like to try making a sourdough bread using einkorn flour, as that is supposed to be a more ancient form of wheat, but want to get my process down a little more before attempting with a much more expensive form of flour. And if I can do this well, then getting a grain mill and making freshly ground flour will be in my future.