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I’ve been sharing on my Facebook page and groups about my sourdough experiments and how much I enjoy playing with them. Have you seen the loaf I made? Check out the picture in the previous post..  I tried making artisan loaves, which I absolutely love the taste of. The first bite upon slicing that 1st loaf, we finished half a loaf. Just one slice after the other. The next morning, we finished the remaining bit.

2 days later, I baked this Cranberry Sourdough buns in muffin tins. I like baking stuff in muffin tins because its almost like they’ve done the “portion control” for you. I mix up a batch and bake them in my 12 cup muffin tins. Leave them to cool, and pack them into ziplock baggies to freeze.

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A few things to note:

1) Baking with sourdough is very tricky. The dough tends to be very sticky and hard to manage.

I used a paper muffin liner, and it got stuck to the paper that I had to tear off quite a bit of bread so that I wouldn’t have to ingest paper.

I would suggest using the tins itself or using silicon cupcake liners. The paper muffin liner does not work well with this.

2) The resulting dough before baking is sticky like bread dough and slightly liquid. Just imagine somewhere in between of a bread dough and muffin mix.

Its liquid enough to be scooped out easily with a measuring cup.

I used a 1/4 measuring cup to scoop the mix into the muffin tins.

3) Measure olive oil before you measure the honey. Honey will be much easier to pour out.

Recipe adapted from Pizzarosa

 

sourdough starter

This is the 29th post to the 30 ways with kombucha in 30 days that I have decided to take up for the month of September. You may read more about the ‘challenge’ I gave myself here. 

You can check out Yvonne’s recipe on Day 27: Making Jello with Kombucha & Day 28: Kombucha Gummies in our Worldwide Share Group for cultures event.  If you’re not in our group, just ask to join and we’ll promptly add you.

After 2 rounds of suspected gluten sensitivity, I’ve been mostly buying gluten free products. I’ve stopped buying bread for almost a year now. Although we occasionally eat bread products outside, but I only take it in very small amounts. Bread is like my entire childhood. I ate it every day before school. I have a very strong attachment to it, and I miss the crisp crust and soft chewy center.

Bread can be so flexible. A simple snack with just nut butter and jelly, or a complete meal like the Vietnamese Banh Mi (one of my favourites). I really enjoy making things from scratch and was baking my own bread for almost the whole year. But after finding out about the possibility of gluten sensitivity. I cut down on baking and mostly do gluten free flours and products now.

Credits: © N. Saum, n.saum@yahoo.com.mx

 

The thing about baking gluten free is the need for a crazy range of different flours and powders to create the effect we want similar to shelf stable bread that we get from the supermarkets. A cup of this flour, 2 tbsp of that, and another 1 tsp of gum, plus 3 tbsp of another kind of flour. The costs for each bag of flour really does add up and really, its not for the frugal homes.

I came across a couple of research articles recently, which says that gluten sensitive people may be able take sourdough bread that has fermented for a longer time and the protein may have been broken down.

According to this article from Natural News:

The key is a long fermentation process – up to a month with bakers like Jack Bezian. When bread is leavened naturally with lactobacilli, it transforms wheat flour into a nutrient-rich edible which is abundant in vitamins B, C and E, bioavailable protein, fatty acids and minerals. With true sourdough, bone and tooth destroying phytates are minimized as well.

This piqued my curiosity, and since my cravings are back, I decided to try making a starter from scratch. Feed it, and let it grow, while experimenting with recipes and seeing how my stomach would react to it. If this goes well, I’ll be a happy loaf baker once again. 😉

Yeast is essential in bread baking. It is what helps the dough to rise, giving it the little air pockets that gives the bread the fluffy texture that we love. Yeast is also a by product created during fermentation. By combining both, kombucha is a great way for us to begin a sourdough starter in our home. By using kombucha instead of water, we have already provided the starter with the beneficial bacteria to start the fermentation process, while also providing the yeast to start the growth.

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Sourdough bread that I used to bake weekly before I had gluten sensitivity

Having a sourdough starter in the kitchen is the perfect weapon to force one into baking more regularly.  Since the starter requires daily feeding, and you’ll be discarding quite a bit of the starter to get the yeast going. There are plenty of recipes on how to use the starters in different recipes so as to not let it go to waste if you’re not intending on making bread so often.

Here’s some inspiration of what to do with the ‘discarded’ sourdough starters.

I’m heeding all the warnings that sourdough can quickly takeover the home if we start with a bigger quantity or over feed it. I decided to start with a smaller quantity in my Quart mason jar so I can observe the growth daily before I start making sourdough in larger quantities. Its good to experiment in smaller quantities and observe which flours work best before proceeding onto the next steps.

I already have quite a few fermenting jars going in my home, and I don’t think my husband is ready to let fermenting take over our lives. He knows how much I enjoy it, and how it makes me feel better, but I’m sure he doesn’t appreciate how my jars are taking over the fridge, the counters, and….. ermm…. the televsion console too. Oops!

Let’s get to the recipe!

sourdough starter

I will be taking photos and posting the observation and progression of this starter over the next couple of days. So bookmark this link if you would like to see how its daily growth & photos.

 


 

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