Starting Your Sourdough Journey
There is nothing quite like the smell of freshly baked bread - it warms the house and makes it smell like a home! Baking our bread each week has brought me more joy that I ever imagined it would. It’s freeing and makes me feel like a “real” home maker. I know all of that sounds silly, but it’s the magic of baking!
What we love the most about Sourdough is that my husband can eat it to his heart’s content without feeling sick like regular bread makes him feel. This is because sourdough is a slow rising fermented bread full of beneficial bacteria like any other fermented food, and it’s naturally low in gluten.
Sourdough also has many amazing health benefits . . . taken from The Good Food
1. May support gut health
Although the beneficial microbes in the starter tend to be lost during the baking process, the fiber and plant compounds, called polyphenols, become more bioavailable. These act as an important fuel source for our gut microbes, which makes sourdough bread a gut-friendly choice.
2. May aid blood sugar management
The fermentation process and higher fiber content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.
3. May reduce the risk of heart disease
Typically, diets high in fiber are associated with a lower risk of heart disease. Sourdough appears to offer additional benefits thanks to the fermentation process; these benefits appear enhanced when wholegrain rye flour is used.
4. May be easier to digest
Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
5. May be more nutritious
Research suggests that the fermentation process improves the bioavailability of fiber and minerals. This is because a naturally occurring compound found in grains, called phytic acid, is broken down and this enables us to access the grain’s nutrients more readily.
To help you get started on your own sourdough journey we are excited to make our sourdough starter available to you. You can purchase your own starter in our FARM SHOP. It includes thorough instructions to get you on your way. In addition, below are some great resources that I have found very helpful as I learn more about baking sourdough bread for our family. I do hope this encourages you and gives you the courage to try something new!
If you’re feeling stuck, run into a problem or are feeling overwhelmed King Arthur’s Baking has some great troubleshooting tips HERE.
My top tips & suggestions for those new to sourdough baking:
Don’t be intimidated. It’s very forgiving.
It doesn’t have to look perfect to taste good.
Temperature is everything. If my house is too cold or too warm that changes things. Stay patient and be able to adapt - it may rise faster or slower depending on temperature.
Learn to enjoy the process. I think that’s what I love the most - kneading, stretching, imperfections. I swear it’s helping me to be more patient in more areas than one!
Be patient getting your starter going and don’t neglect it that first week.
Virtual Sourdough Classes:
The Cedar Chest Farm Workshops ~ Workshops — Store 2 — The Cedar Chest Farm
Turner Farm Workshops ~ Turner Farm
Recipes I’ve had success with:
You can purchase our starter HERE, we include detailed instructions to help get you started.
I roughly use this one each week, but it was a good way for me to begin. Kate’s Soft Sourdough
*I only use water, flour and salt. We enjoy the flavor without any other added ingredients.
