April 1 was more than a day of playing practical jokes on friends, coworkers, and family members. It also happens to be National Sourdough Bread day! Relax. Not all breads are equally bad on the carb list. The unique nature of sourdough bread actually reduces the amount of bad carbs. In the extended fermentation that produces sourdough starter, nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. A great low glycemic index bread recipe that can be made healthier by substituting some or all the flour for wheat. Sourdough makes for making great French Toast, bruschetta, bread pudding, stuffing, or croutons.
Here’s the recipes from the Junior League of Little Rock: Little Rock Cooks:
Pour 1 cup milk into a non-metal bowl or jar and let stand at room temperature 24 hours. Add 1 cup all-purpose flour and stir. Leave uncovered in a warm place for 2 to 5 days.
After it becomes bubbly and it smells sour it can be used in recipes. Maintain about 1 ½ cups at all times. When you use some, replace it with 1 cup milk and 1 cup all-purpose flour. Let set overnight and then refrigerate. (Do not cover the starter with a tight lid. Best practice is to use a clean dish cloth that is secured with rubber bands.)
Yield: 2 loaves
1 cup starter
1 ½ cups warm water
4 cups all-purpose flour + 2 cups all-purpose flour (keep separate)
2 tsp. sugar
2 tsp salt
½ tsp baking sodaPreheat oven to 400°