Tuesday, March 12, 2013
There is much theory out and about that wheat should not be consumed. If it contains essential B vitamins, it also contains serious toxins. Fermenting the wheat helps to dissipate these toxins, and leaves the proteins more accessable and digestible.
To make a sourdough Starter (sponge):
2 heaping cups organic whole-wheat flour
2 cups tepid water
1 package dry yeast
Later, another cup organic whole-wheat flour
In a large bowl, dissolve yeast in 1/4 cup of the tepid water. Add remaining water, and whip in 2 cups of the flour until smooth. Cover with wrap and place in a warm place to ferment.
After a few days (sometime between overnight and a week or more) stir it well, and remove 1 cup of the starter. Place it in a clean jar. Cover it lightly and store in the fridge.
To the Remaining Starter, whip in another cup of flour. Ferment another couple of days.
Sophie's No-Knead Sourdough Skillet Bread
A course country bread best taken with soup or beverage
1 teaspoon salt
1/4 cup nonfat dry milk
1/4 cup brown sugar
3/4 cup raisins
3/4 cup dried cranberries, or other fruit as blueberries, bananas, etc
3/4 cup chopped walnuts
1/2 cup oatmeal, if you like
1/4 cup olive oil
2 whipped eggs
1 teaspoon soda
1 tablespoon water
1. Preheat oven to 350 degrees F.
2. Grease a deep 10" skillet, sprinkle with flour
3. Gather the dry ingredients together in a bowl, except for soda
4. To Remaining Starter, stir in oil and eggs. Stir in dry ingredients. *
5. Dissolve soda in water, and (just before baking) add to the batter. Stir it in gently
6. Pour batter into skillet and bake 45 minutes
7. Cool 10 minutes, invert over rack, and cool to room temperature before covering
*If desired, you can apply 300 whacks with a wooden spoon before adding the soda. In that case the bread will be less coarse, but it's not necessary.
1. French bread, baguettes and other breads, pancakes, desserts, and other baked goods may be made with sourdough
2. The longer the fermentation period, the longer the kneading process, the slower the baking period, the more beneficial the product will be
3. It's okay if the starter turns black in the fridge. As long as it has a clean sour aroma, and has not turned green, it's fine
4. With use, the commercial yeast is quickly diluted out of the starter, and your sourdough will improve with time. Sourdough starters are believed to have flourished 80 years and beyond.
Use sparingly. Not a diet food
Image from allposters.com
**Cut my pie into four pieces, I couldn't possibly eat eight. --Yogi Berra**