Sourdough Bread — The Flour Girl (2024)

FAQs

What's the rave about sourdough bread? ›

Once you try it, you'll probably get addicted (hence those bread rollin' Insta feeds!) It could also be that unique, tangy sourdough taste and extra chewiness that makes it so popular – you just can't get that in a loaf straight off the supermarket shelf.

Sourdough is made from lactic acid fermentation in a mixture of flour and water. It is commonly used for sourdough bread which has a unique flavor and crumb texture. The acidity of the dough is reduced due to the lactic acid and acetic acid produced during the fermentation.

What Happens If You Feed a Sourdough Starter Too Much Flour? If you add more flour than water into your sourdough starter jar, it will be a very stiff starter. This is not always a bad thing, and sometimes extra flour is necessary to rectify a runny starter or make the starter peak at a later time.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

In short, yes. Sourdough starter is kosher. Teeming with yeast, however, it is is not kosher for Passover. For Jews reluctant to toss their starters, there is a workaround.

Sourdough bread is also an excellent source of antioxidants. Studies have shown that antioxidants like the peptides found in sourdough can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.

Luke 13:21 In-Context

21 It is like to sourdough, that a woman took, and hid it in three measures of meal, till all were soured. [+It is like to sourdough, which taken, a woman hid in three measures of meal, till it were all soured.] 22 And he went by cities and castles, teaching and making journey into Jerusalem.

There are many theories as to how they first discovered it, but we can assume that it was by accident. It's thought that the Egyptian people left some out and some of the wild yeast spores in the air mixed with the dough, which caused it to rise and create sourdough bread as we know it.

1. May support gut health. Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

Substituting all purpose flour in a sourdough recipe that specifically calls for bread flour is not always an even swap. You'll need to REDUCE the total amount of water first. All purpose flour absorbs less water than bread flour, which can make the dough too sticky to work with otherwise.

What happens if you let sourdough bread rise too long? ›

If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.

It's pretty easy to tell when sourdough bread has gone bad because it will be covered in visible signs of mold growth and will feel hard both inside and out. It may also smell bad too, but not always. Once it's past the fresh stage (first 24 hours) you will notice some deterioration in crust and crumb.

In fact the acidity is a dough conditioner that softens the texture of whole grains and makes the bread more pliable. Hack: apple cider vinegar. I often add about a tablespoon of ACV to bread as a dough conditioner. This doesn't affect the flavor much if at all.

When done correctly, stretching and folding sourdough will strengthen the gluten and gently incorporate air into the dough without the need for kneading. It will also give your sourdough loaf a lofty high rise and more open interior crumb.

For many folks, the renewed interest in sourdough is health-related. Some are going even further than baking their own bread: They're milling their own flour from whole wheat berries, too.

Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

Sourdough bread is fermented, so it's much easier to digest than white bread, and it also acts as a prebiotic, meaning that. the fiber helps feed the good bacteria in your gut.

Sourdough gained modern traction during the Covid pandemic when many people had extra time on their hands. The multi-day process of making sourdough at home turned into a popular hobby. As people returned to their routines, TikTok kept sourdough in the spotlight.