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Introduction to Traditionally Fermented Bread


| 1/24/2017 3:47:00 PM


sourdough bread

My first sourdough loaf

Many people, even kitchen enthusiasts, shy away from making bread as they consider the preparation of bread dough time-consuming, labor-intensive and unpredictable - many times more so when talking of sourdough bread, which is made using wild yeast rather than the more reliable commercial yeast. 

In truth, bread-making is not so much time- and labor-intensive as simply requiring some patience, planning ahead, and tenacity (which, I admit, are challenging aspects in our instant gratification world). Mixing the sourdough starter and/or bread dough isn't a lot of work, even if you do everything by hand, which is the method I prefer. You get it going, and then you take your mind off it and do other things - and once in a while you check on it and do a quick knead or mix again. 

Nothing equals the aroma of freshly baked bread, but unfortunately, far from being the staff of life, modern quick-rise bread made from white flour offers little nutritional value. The proper way to make bread is to use whole-grain flour (wheat, rye or spelt) that had been allowed a long fermentation process (such as in sourdough).



Fermentation, Gluten, and Traditional Breads



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