I’ve been experimenting with sourdough bread. It has a lower glycemic index than most breads, so isn’t supposed to raise your blood sugar so much. Sourdough also has a higher protein content than many breads, so is all around supposed to be better for you.
I’ve made quasi-sourdough breads for some time. By that I mean I use the sourdough starter, but I also put some commercial yeast in with the bread. This keeps the flavor, but it messes with the interaction of yeast and enzymes that make true sourdough breads more digestible and better for you.
A few weeks ago I made some true sourdough bread by accident – I flat out forgot to put the baker’s yeast in the bread. It didn’t rise as much, but it had a good texture and flavor. I figured I’d try the instructions in my cookbook and make it “like you’re supposed to.”
My experiment was sourdough gone bust.
Granted I made it in a bread machine, but the instructions I followed were specifically for making sourdough bread with a bread machine.
Somewhere I missed something. The dough wasn’t the right texture, being more elastic paste than good dough. But I will try again!
Stay tuned… maybe my next loaf of sourdough bread will look like it’s supposed to!
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The book I have is called Alaskan sour dough by Ruth Allman. It may be out of print but you may be able to find it used. It says you fold the dough over and i did that with flour because the dough was sticky. I added oat bran and oats. I have to get some stone ground wheat. It may be that this bread can’t take the kneading the bread machine gives it. Copyright was 1976 and I bought it somewhere in my travels. I also added a 2 teaspoons of sugar and a teaspoon of soda to sweeten the dough and in the original starter I had 1 cup flour, 1 cup water and 1/2 t yeast. I added 2 cups of flour and 2 cups of water to make it more then tryed out pancakes. I braved the bread next. It is about 4 days old and sitting on my counter. I didn’t add yeast to the bread just an egg and flour, oat bran and oats. Not too bad, especially for my first attempt. The cookbook has cakes and rolls and all. Less sugar required to cook with it. Also it has a kind of story line of old Alaska and how the people going out would dig a hole in their flour sack and put the starter in there or a Prince Albert can. But the ones who did the flour routine would take their starter out , some for reserve and then mix the flour into what was left with a stick and cook it ver the fire. Lots of stories in the book. Good luck