Wild Bread
A little over a year ago I started a new relationship. I call her “Mother” and if you lived here, you will hear me say from time to time, “Oh, I forgot to feed Mother!” It’s ok, I can just double up at the next feed. Other than taking up some counter space, she really is no trouble at all and gives us two yummy loaves of sour dough bread a week!
The recipe I follow is the beginner’s batter bread. I have not yet advanced to the stretch and pull stage and not sure I need to. We rather like this method and it works well for us. So, every day Mother gets fed in the morning and in the evening. Once a week, usually on Wednesdays, I bake reserving a half cup of the starter for the next week’s WILD BREAD baking day!
If you’ve wanted to give sour dough a try, this is an easy method and a gift that keeps going with health benefits and on the pocketbook too. A win-win.
Benefits of Sourdough Bread:
1. Easier Digestion: Sourdough bread uses naturally occurring wild yeast and lactic acid bacteria for fermentation. This process breaks down gluten and phytic acid, making the bread easier to digest than conventional bread and improving nutrient absorption.
2. Low Glycemic Index: Sourdough has a lower glycemic index compared to other breads, which helps in regulating blood sugar levels. The long fermentation process leads to slower digestion of carbohydrates, providing a steady release of energy and avoiding sugar spikes.
3. Rich in Probiotics: The fermentation process in sourdough bread produces beneficial bacteria (probiotics) that support gut health. However, while some bacteria are lost during baking, their byproducts, like lactic acid, remain and aid digestion.
4. Better Nutrient Absorption: Phytates in grains can bind minerals, making them less bioavailable to the body. The fermentation process in sourdough reduces phytates, enhancing the absorption of essential minerals like iron, magnesium, and zinc.
5. Longer Shelf Life: Sourdough's acidity acts as a natural preservative, preventing the growth of mold and extending the bread's shelf life without the need for additives or preservatives.
6. Unique Flavor: Sourdough offers a distinct tangy flavor, thanks to the lactic acid produced during fermentation. It adds a rich depth that many people prefer over regular bread.
Cost-Effectiveness of Making Sourdough Bread:
1. Minimal Ingredients: Sourdough bread is made using just flour, water, salt, and a little honey — no need for commercial yeast. You can cultivate a sourdough starter at home by simply mixing flour and water and allowing natural wild yeast and bacteria from the environment to ferment the mixture.
2. Reusable Starter: Once your sourdough starter is established, you can keep it alive indefinitely with regular feedings of flour and water, which means you won't need to purchase yeast or other special ingredients repeatedly.
3. Low Equipment Costs: You don’t need any fancy equipment—just a mixing bowl, a spoon, and an oven. My batter bread recipe fills two large loaf pans. Glass is preferable.
4. Cost per Loaf: NOW WE’RE TALKING!! The cost of flour and water is very low, a teaspoon of salt, and two teaspoons of honey is all you need. Depending on the type of flour used (basic all-purpose flour is inexpensive), the cost per loaf can be as low as $0.50 to $1.00, making it much cheaper than store-bought artisan bread.
Making sourdough bread at home is not only healthful but also economical, especially for those who bake regularly.
