For those of you that want to make sourdough bread but are too nervous to try, I want to encourage you to take the leap. Sourdough bread is much healthier than conventional store bought bread because the natural leaven in sourdough makes more minerals available as well as neutralizes the phytic acid that is contained in the bran. Soughdough bread is also so delicious and satisfying to eat. The sweet chewy crust and tender tangy inside cannot be compared to with bread (even the “sourdough” bread) that is sold in stores. Once you start eating sourdough bread you won’t be able to go back.
For a step by step process in making sourdough bread check my three part tutorial:
I assume in my tutorial that you start with a sourdough starter (also called the chef). If you don’t have some sourdough starter I make some recommendation in Part 1 as to where you can find some. If you’ve tried making sourdough but have had poor results feel free to ask me questions in the comment box below or send me an email.
And if you want to experiment a little I have a recipe for 30% and 50% Whole Wheat Sourdough Bread and below is a recipe for Fig and Walnut Sourdough Bread.
Fig and Walnut Sourdough Bread
800g sourdough starter (instructions for starter: Part 1 and Part 2)
800g organic all-purpose flour or whole wheat flour or a combination of the two.
1 Tbsp. salt (non-iodize)
100g roasted walnuts, coarsely chopped
100g dried figs, coarsely chopped
*If your water is chlorinated let it sit overnight to allow the chlorine to evaporate.
For making the bread follow the directions in my previous post Making Sourdough Bread remembering to fold in the walnuts and figs after kneeding the bread.