Simplified Sourdough Bread

This simplified sourdough bread recipe will change your life. This sourdough recipe is SO simple, you can have fresh baked bread in one day without setting any timers! You take out the stretch and folds and needing to tend to the bread. You can start this in the morning and bake in the early evening, or start before going to bed and bake in the morning. I hope you enjoy this simplified sourdough recipe as much as my family does. 

Freezing tip: Slice, then wrap using plastic wrap, or parchment paper and place in a freezer-safe bag. Pop a slice or two and toast as needed. My favorite bread knife to slice sourdough bread— after 4+ years of regular use, this is by far THE BEST budget friendly bread knife. 

As a nutritionist, I like to share the nutritional benefits of food. Sourdough bread has been a staple in diets around the world for centuries, cherished not only for its distinctive tangy flavor but also for its potential health benefits. Let’s dive into the science behind sourdough bread and explore why it’s more than just a delicious carb.

1. Natural Fermentation Process: Unlike conventional bread made with commercial yeast, sourdough bread is leavened through a natural fermentation process. This process begins with a sourdough starter, a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. Over time, these microorganisms ferment the dough, producing lactic acid and acetic acid, which give sourdough its characteristic flavor and contribute to its unique texture.

2. Improved Digestibility: The fermentation process of sourdough bread breaks down complex carbohydrates and gluten proteins, making them easier to digest. This can be particularly beneficial for individuals with gluten sensitivities or mild intolerances, as some find that they can tolerate sourdough bread better than conventional bread.

3. Enhanced Nutrient Absorption: The fermentation process also increases the bioavailability of nutrients in sourdough bread. Phytic acid, a compound found in grains, can bind to minerals like iron, zinc, and calcium, inhibiting their absorption. The lactic acid produced during sourdough fermentation helps neutralize phytic acid, making these minerals more accessible for absorption by the body.

4. Lower Glycemic Index: Sourdough bread typically has a lower glycemic index compared to bread made with commercial yeast. This means it causes a slower and more gradual increase in blood sugar levels after consumption, which can help maintain steady energy levels and reduce the risk of insulin spikes and crashes.

5. Prebiotic and Probiotic Benefits: The natural fermentation of sourdough bread encourages the growth of beneficial bacteria, similar to those found in yogurt and other fermented foods. These probiotics can promote gut health by supporting a healthy balance of gut flora and aiding in digestion and immune function.

6. Rich Flavor and Texture: Beyond its nutritional benefits, sourdough bread offers a depth of flavor and a chewy texture that’s unmatched by conventional bread. Each loaf is a testament to the artistry of breadmaking, with nuances of taste and aroma that reflect the unique characteristics of the sourdough starter and fermentation process.

Sourdough bread is more than just a tasty treat – it’s a nutritional powerhouse with a rich history and a host of potential health benefits. By incorporating sourdough bread into your diet, you can enjoy its delicious flavor while nourishing your body with its unique blend of nutrients and probiotics. So go ahead, slice into a loaf of sourdough and savor the goodness of this ancient tradition!

Sourdough Bread

Carmen Mbwana

This makes one loaf

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Ingredients

  

Feed Starter-- 6-12hours before using your starter

• 35 g starter
• 125 g Filtered Water
• 140 g Organic All Purpose Flour

Recipe Ingredients: Once starter is active and bubbly

• 100-125 g of Active bubbly Starter
• 10 g Salt
• 350 g Filtered Water I like warm water around 105-115°
• 500 g Bread Flour

Instructions

 

• In a large bowl using a kitchen scale, measure out the ingredients. Mix until it's pulling away from the sides. It will look shaggy. Loosely cover with a lid and set on the counter for 8-12hrs
• **Optional an hour before the next step, do one set of stretch and folds.It is completelyy optional and not necessary at all. But makes a smoother dough.  
• On a lightly floured surface, dump dough and roll in into a ball. Push and pull the ball 4times (push away, then pull it it back). Place in a banneton basket or a bowl lined with a cloth and lightly dusted with Flour, cover and place in fridge for 1 hr. This will give the best spring to score. 
• Meanwhile, preheat your oven to 450° and place a dutch oven in to preheat. I like to place a pizza stone on the rack below the dutch oven. Once the hour is up, flip the dough onto parchment paper and score the bread. 
• Place in the hot dutch oven- be sure to wear oven mits! Optional- add 2 ice cubes under the parchment paper. Bake for 30mins. Remove the lid and lower the temp to 425° and bake for another 15-20mins. Let cool Completely before slicing. Enjoy!