I’ve been making various versions of sourdough bread for years. I used to make this gluten free sourdough back when I ate bread, but now I make a more standard version from spelt, and more recently wheat flour, for hubby. Like most fermented foods, sourdough is so simple to make.
And what flour to use? I use organic, unbleached white flour now that I’ve learned about the health issues that can be caused by eating too much oxalate. White flour is lower in oxalate as the husk has been removed.
My sourdough recipe is toward the bottom of the page (you can click the button up top to skip the info and get there fast). But let’s have a look at the advantages of making your own sourdough bread.
Bake Your Own Sourdough Bread
The health benefits of eating fresh and wholesome food are undeniable, and that’s why more and more people are turning to home-cooking. But have you ever tried your hand at baking your own bread? If not, then now is the time to unlock the many benefits of sourdough bread.
Sourdough bread is made using a natural starter culture instead of using commercial yeast.
This type of bread has been around for centuries. It had almost been forgotten in recent years, but is now becoming more popular as people search for healthier foods. Those who take up home baking are increasingly turning to sourdough, which is cheaper, healthier, and easier to make than other types of bread.
Start With a Starter
Making your own sourdough bread begins with creating a sourdough starter, which is a combination of flour and water that ferments over time. The starter develops a sour flavor. It is then used as a natural raising (leavening) agent instead of commercial yeast.
This fermentation process also creates beneficial enzymes, vitamins, and minerals that make sourdough bread a healthier alternative to commercially-made bread. Because it requires less processing, it is also cheaper to make, and as an added bonus, sourdough is much easier to make than you might expect!
In this article I’ll share the benefits of sourdough bread, and teach you how to get started. That way you can enjoy all the health benefits of this tasty and versatile bread. Whether you’re looking for an easy and delicious way to enjoy home-baked loaves, or want to start cooking healthier meals for your family, learning to make sourdough is a great place to start. So, let’s get baking!
Health Benefits of Sourdough Bread
Sourdough bread has a unique taste and texture that many find delightful. It also offers numerous health benefits that you simply don’t get from commercial breads. Among the advantages are its high nutritional content, slow digestion, improved gut health and immunity.
One of the most significant health benefits of sour dough is its high content of essential vitamins and minerals, particularly manganese, selenium, phosphorus, iron, copper, and magnesium. Not only do these nutrients contribute to overall health, but they can also help reduce the risk of chronic diseases such as cancer, heart disease and diabetes.
Sourdough bread is also beneficial for digestion. The beneficial lactic acid produced during the fermentation process helps improve the health of your gut by helping to restore the balance of healthy bacteria in your digestive system. This promotes better digestion, prevents stomach ulcers and reduces inflammation.
The probiotics that are naturally present also help to break down the gluten in the flour, making it a good solution for those who are sensitive to gluten.
Overall, sourdough bread is an excellent choice when it comes to better health and nutrition. So why not give it a try? With only three simple ingredients, you can make a delicious, nutrient-rich loaf in no time.
Cost Savings from Making Sourdough Bread
Making your own sourdough bread can lead to significant cost savings compared to store-bought options. This recipe requires only 3 ingredients: flour, water, and salt. As these items are all affordable, the cost is way less than what you’d pay for a similar store-bought product.
Because sourdough is made with natural wild yeast and lactic acid bacteria, the fermentation process naturally extends the shelf life. Sourdough just tends to dry out and get harder, rather than going mouldy like store bought breads. If your bread lasts long enough to get like this, just toast it!
In conclusion, making your own sourdough has the potential to save you money, provide a healthier alternative, and improve your well-being. With just three ingredients and a little bit of practice, you can easily create delicious homemade bread that is sure to be a hit with family and friends.
Simplicity of Making Sourdough Bread
Making your own sour dough is surprisingly simple. All you need are three basic ingredients—flour, water, and salt—and you can have a delicious, homemade loaf of bread in just a few days.
The first step is to create a starter. See my post on how to do this here.
Once you have your starter ready, you’re ready to make bread! Don’t forget to read my tips to ensure you get a perfect loaf…
Sourdough Bread – No Yeast Required and Only 3 Ingredients
Equipment
Ingredients
- 1.5 cups filtered water
- 550 grams Organic unbleached flour
- 2 tsp Celtic sea salt or pink Himalayan salt
- 250 g sourdough starter
Instructions
Prepare your starter
- Bring your sourdough starter out of the fridge at least 5 or 6 hours (up to 24 hours) prior to making your bread dough. Add enough flour and water to ensure you have 250g of starter for your bread AND at least 50-100g to return to the fridge for next time.
- Allow your starter to warm and get bubbly before making your bread
Make your bread dough
- Warm the water to body temperature 37 deg Celsius (No hotter or you may kill your bug)
- Add the flour and salt to the water
- Add 250g sourdough starter
- Combine all ingredients and mix well
- Remove the dough from the bowl and knead for 5 minutes on a floured board or bench
- Place the dough into a loaf tin (or alternatively shape into a round and place on baking paper on an oven tray)
- Cover with a cloth and leave the dough to rise (usually at least 6-8 hours depending on room temperature). NOTE: I now place my dough in a bowl and cover it then place it in the fridge to ferment for 3 or 4 days. This reduces the gluten dramatically and produces a better loaf that is much better tolerated for those with gluten sensitivity. After 3 days of fermentation in the fridge, bring the dough out, knead it again for a few minutes and then shape or place into a bread tin, then cover and leave it somewhere warm to rise. We make 2 loaves in a standard sized bread tin from this mixture.
Bake your bread
- Once the dough has doubled in size, bake at 190 deg Celsius for 50 minutes
- Remove from the tin and leave on a rack to cool
Notes
Nutrition
Tips for Good Sourdough
Making sourdough bread is a time-honored culinary tradition that has been around for centuries. With the right tips and tricks, you can make a delicious loaf in just a few hours. Here are some helpful tips to ensure your next sourdough bread making attempt is a success!
The most essential tip for making sourdough bread is to use a high quality starter. The starter is a combination of water and flour that ferments over time. This provides the natural yeast and bacteria necessary to make it rise. As your starter ages, your bread will get even better!
Once you have your starter, it’s time to begin making the dough. When it comes to making sourdough bread, kneading is key. Knead your dough for 5-10 minutes, or until it is smooth and elastic. This helps to create an airy texture in the bread.
After the dough has been kneaded, shape it and place into a loaf tin. Alternatively, place it on a tray and allow it to rise for 5–8 hours, or overnight in the fridge (allowing it to warm at room temperature for a couple of hours before baking).
If you want a hearty, rustic loaf, simply let it rise in a warm spot. Then once risen, bake it in a pre-heated oven. Alternatively, for a more uniform shape, you can place the risen dough in a loaf pan and bake it that way.
How Long Will Sourdough Keep?
Sourdough bread is best served fresh out of the oven. But it can also be stored at room temperature, or in the fridge where it will keep well for a week or two. For extended storage, wrap it in plastic and freeze it for up to a month.
By following these tips, you’re sure to have a successful sourdough bread baking experience. Whether you’re a beginner or an experienced baker, you’ll find that making sourdough bread is easy. It’s also a rewarding and delicious way to enjoy the traditional flavors of homemade bread.
Happy baking!
