How Sourdough Bread was Introduced to my Life.
For years I suffered with severe stomach pains! So bad that if someone where to ask me if child birth or gluten pains are worse I would say gluten pains by far! It wasn’t until about 6 years in of feeling sick I finally decided I needed to get answers. Prior to finding out I needed to be gluten free I was always told it was just “puberty” or ” you are probably just eating bad foods”. Which the second phrase was true! I just didn’t know what was bad about the foods I was consuming. I still don’t feel right by saying the foods where bad. It just took me the time to sit down and do the research! Sourdough bread is the just start of my journey to using food as medicine in our family!
When I finally decided to put my foot down and get some real answers I had to go through a series of tests. All the tests pointed that I needed to start a gluten free diet! I also found out I was not celiac but that I tested a weak positive (whatever that means). Therefore I proceeded to eat what I needed to feel better! I definitely did but not 100 percent. Also the cost to eat a gluten free diet really started catching up! It really does cost a lot to be sick. That is when I hit another wall and decided there has to be another solution! That there was.
How I found the Sourdough World
Sourdough came into my life when I was just browsing homemade recipes on YouTube. I was newly pregnant with my second daughter and was determine to lower our grocery bill without sacrificing my health. That is when I proceeded down the rabbit hole of sourdough!
After hours upon hours of research I decided to give it a shot! That being said everyone is different! I can tolerate fermented flour while I know others may not! Like I did, you should weigh out the pros and cons before experimenting with your body! And like everyone says consult with your physician.
My First Loaf of Sourdough Bread
To say the least my first loaf of bread was terrible! I am most definitely a person that learns through mistakes but that was definitely an embarrassing mistake if I am being at all honest. But that didn’t stop me from continuing! Through out trying I was able to see what I could tolerate! Through tons of trial and error I managed to work out my own variation of sourdough bread! And I am happy to finally share! My daughter LOVES it and even my husband! I am so excited to come up with more sourdough recipes!
What you need to Start baking Sourdough Bread
The first things you need is a starter! All that consists of flour and water (1:1) and some time sitting on the counter. And before using your starter you should check to make sure it is hydrated and ready!(How to start a sourdough starter post coming soon!) I keep my sourdough starter in a basic jar with a loose lid.
A bonus item you also may benefit from is a Banneton basket! You can use a tea towel any glass bowel as well to get a similar outcome!
In addition to those items you will need some razors to make the beautiful designs you see everywhere! You can get the fancy handles or just basic hardware razors.
Lastly, you just need your hands! Bread making is an extremely old skill that required not much but what you have. So like anything you can put almost no money into your bread making supplies and do what I love to do and make do with what you have!
As always ,if you have to be gluten free, consult with your doctor. And most importantly do you own research! God made us all different and the only one that knows your body best is you!
- 1/2 cup Fed Sourdough Starter
- 3 cups Unbleached Flour
- 1/4 cup Bread Flour or All Purpose Gluten Free Flour
- 1 tsp Salt
- 1 1/2 cup Water
- Start off by combining your well fed sourdough starter, water, salt, unbleached four, and bread flour (Gluten Free if you decided to go that route) for about 5-7 minutes or until all combined.
- Cover dough with a damp cloth or plastic wrap for about 1 hour.
- After one hour is up stretch and fold the dough cover ,and rest.
- After 15 minutes do another stretch and fold, cover ,and rest.
- After 30 minutes stretch and fold, cover and rest.
- After 30 minutes stretch and fold, cover and rest.
- After 15 minutes flour a banneton basket (or cloth lined glass bowel) with your flour of choice and let dough rest for about 7 hours. Cover the bowl with plastic wrap or a damp cloth.
- After your bulk ferment is done transfer the covered bowl to the fridge for about 10 hours.
- After your fermenting time is up preheat the oven to 500° degrees Fahrenheit with dutch oven inside to preheat.
- Lay out parchment paper and carefully place dough on top.
- Flour the top of dough if needed and score desired pattern.
- After Preheated place sough in hot dutch oven and cover. Bake for 20 minutes.
- After 20 minutes remove cover and place back into the over for 20 more minutes or until its reached your desired color
- Let rest and enjoy!
The major point that I want you to make sure of is having a well fed starter! When in doubt just do the hydration test!
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