Sourdough Bread Day was April 1

Posted on April 02, 2016 by Cynthia Wyman | 0 Comments

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:

Starter instructions:

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.)

Starter image from the Perfect Loaf website

 

Sourdough bread:

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 soda

Preheat oven to 400°
  1. Mix together starter, water, 4 cups of flour, sugar, and salt. (If you substitute the whole wheat flour for the all-purpose flour you might have to adjust the water).
  2. Pour into a bowl or crock and leave at room temperature for about 18 hours or until doubled in size.
  3. Mix 1 cup of flour with the baking soda.
  4. Add the flour and baking soda to the mix.
  5. Turn out onto floured counter-top or board and knead 9 minutes, working in remaining 1 cup of flour.
  6. Shape into 2 long loaves and place on lightly greased cookie sheet. Cover and let set in a warm place for 3 to 4 hours, until almost double.
  7. Brush tops with water and make 3 diagonal slashes across top with a sharp knife.
  8. Place a pan of water in the bottom of oven.
  9. Put the loaves in the oven and bake at 400° for about 45 minutes. It should sound hollow when tapped with a butter knife to ensure it is done.
  10. Allow the bread to sit for 15 minutes on a cooling rack for carry-over baking to finish.

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