A Beginner’s Guide to Baking Sourdough
A SLICE OF HISTORY
If you’ve ever baked or tasted sourdough, you know it’s more than just bread, baking it is the experience. From its slight tang to its chewy texture, sourdough has a rich history and even richer health benefits. So, let’s take a bite into the story of sourdough, why it’s a healthier option, and some tips to look out for, when giving it a go at home.
Though it may only seem to be trending recently, sourdough actually dates back thousands of years, making it one of the oldest forms of bread. The earliest evidence of sourdough dates back to ancient Egypt, where bakers stumbled upon a naturally occurring fermentation process. This process relied on wild yeast and lactic acid bacteria from the air, creating the signature slightly sour taste we love today.
IS SOURDOUGH THE HEALTHIER CHOICE?
Sourdough is more than just a tasty treat—it’s actually a healthier option compared to other types of bread. Here’s why:
Easier on Digestion - the natural fermentation process breaks down gluten, making sourdough easier to digest. This could be a win for those who find traditional bread a bit hard on the stomach.
Better for Weight Loss - because of its slow fermentation, sourdough’s glycemic index is lower than that of many other breads. This means it won’t cause the same spike in blood sugar, which could help in managing weight.
Anti-inflammatory Benefits - the lactic acid bacteria found in sourdough have been linked to reducing inflammation in the body, contributing to better gut health. As we’re finding out more and more from science, a happy gut is the key to overall health!
WHY SOURDOUGH CAN BE A TOUGH NUT TO CRACK
While sourdough’s benefits are clear as day, getting it just right at home can be a whole other story. As with anything, the devil’s in the details. If you’ve ever tried baking sourdough from scratch and found yourself facing a less-than-perfect loaf, don’t worry, it happens to the best of us. But remember, half a loaf is better than none!
Three reasons why your sourdough isn’t coming out right:
Weak Starter, Weak Loaf: A sourdough starter is the lifeblood of your loaf. If your starter isn’t bubbly and active, your dough is going to be flat and sad. It’s like trying to make a cake without any flour—doesn’t really work. To get the best rise and flavor, your starter needs to be fed regularly and kept in its prime.
Not Using the Starter at Its Peak: Timing is everything. If you use a starter that’s just a bit too early or too late in its rise, your loaf could fall flat. A well-fed starter will peak and start to decline within a short window, and missing it can leave you with dough that’s sluggish and uncooperative.
Overfermentation: Don’t Let It Sit Too Long: While sourdough loves to rise slowly, you can easily let it go too slow. Overfermentation can result in a dough that’s too airy and hard to shape, or worse, a loaf that deflates in the oven. It’s a delicate balance, and getting it wrong can leave you with a flat tire of a loaf!
Don’t let the dough
get you down!
Baking sourdough can be a game of trial and error. The challenges may rise, or fall…but that’s what makes the results so sweet when you finally get it right! Remember, even the most experienced bakers didn’t start out with perfect loaves. If at first, you don’t succeed, don’t give up on sourdough! Keep your starter happy, watch for the right signs, and in time, you’ll be pulling a toasted, golden loaf from your oven.
If waiting is not on the agenda for today, and you’re in need of a sourdough loaf right now, swing by our bakery today. These go like hotcakes, so if in doubt give our team a call to order.
Happy baking!
