There is nothing more enticing than lifting off the lid of this recipe and smelling that sour/acrid odor of a well-bred starter. Your body immediately sounds out signals of delight in anticipation of the final product.
One bread that is a must have in your recipe archive is a good sourdough starter. It is important that your food be nutrient dense to offer optimal health benefits. Sourdough bread boasts numerous qualities that normal bread just can't hold a candle to. It has pre-digesting starches, making the bread more easily digestible. There is a lowering insulin response which improves glucose tolerance. It protects Vitamin B1 from the damage of the heat in baking. The recipe breaks down gluten, which may result in bread that
gluten-sensitive people can eat. It activates phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as: zinc, copper, magnesium, iron, and phosphorous.
Legend has it that prospectors who went to Alaska in the 1890's to seek their fortune in gold took sourdough starters with them in the knapsacks. These miners ate so much of the bread they came to be known as sourdoughs, a term now associated with backwoodsmen in general.
3 1/2 cups flour
1 tab. sugar
1 package of yeast
2 cups warm water
Combine flour, sugar, and undissolved yeast in a large glass or ceramic bowl. Add warm
water slowly and begin stirring until smooth. Top with plastic wrap and let sit three days. Open plastic wrap to allow air flow when top bubbles then readjust.
Take amount needed for recipe and replenish starter by adding 1 1/2 cups flour and 1 cup of water to remaining starter. Beat until smooth and let stand in a warm place until mixture bubbles well, at
least eight hours. Store loosely covered, in the refrigerator and use again once ever two weeks.
One bread that is a must have in your recipe archive is a good sourdough starter. It is important that your food be nutrient dense to offer optimal health benefits. Sourdough bread boasts numerous qualities that normal bread just can't hold a candle to. It has pre-digesting starches, making the bread more easily digestible. There is a lowering insulin response which improves glucose tolerance. It protects Vitamin B1 from the damage of the heat in baking. The recipe breaks down gluten, which may result in bread that
gluten-sensitive people can eat. It activates phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as: zinc, copper, magnesium, iron, and phosphorous.
Legend has it that prospectors who went to Alaska in the 1890's to seek their fortune in gold took sourdough starters with them in the knapsacks. These miners ate so much of the bread they came to be known as sourdoughs, a term now associated with backwoodsmen in general.
3 1/2 cups flour
1 tab. sugar
1 package of yeast
2 cups warm water
Combine flour, sugar, and undissolved yeast in a large glass or ceramic bowl. Add warm
water slowly and begin stirring until smooth. Top with plastic wrap and let sit three days. Open plastic wrap to allow air flow when top bubbles then readjust.
Take amount needed for recipe and replenish starter by adding 1 1/2 cups flour and 1 cup of water to remaining starter. Beat until smooth and let stand in a warm place until mixture bubbles well, at
least eight hours. Store loosely covered, in the refrigerator and use again once ever two weeks.
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