We know this sourdough bread recipe contained a lot of detail, but we hope that it makes the entire process clear and question-free as you embark on your baking journey. Let us know how your bread turns out in the comments below!
It kneads smoothly and holds lots of air, but it also has the least flavor and nutrition. The next easiest is whole wheat bread flour, and then wheat ancestors and other grains. As you go down that road, the dough becomes stickier and harder to work, and the bread becomes denser, but...
This recipe is adapted from my yeasted Multigrain Bread/ and inspired my Soft Multigrain Sourdough Sandwich Bread. Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently. Serving: 1slice | Calories: 165kcal | Ca...
The slow rise of sourdough: a nutrition audit of the bread category highlights whole grainJaimee HughesSara J. Grafenauer
This bread is a welcome shift from some of the heartier bread I’ve been baking lately. It has a subdued, gentle flavor profile, and, according to King Arthur Flour’s sprouted wheat guide, the sprouted whole grain has high fiber content and it’s packed with added nutrition. When baking...
If you look at the nutrition label of the unbleached all-purpose flour you have on hand, you’ll notice that the ingredient list is either:Hard Wheat Flour (Bob’s Red Mill organic all-purpose flour)or Hard Wheat Flour PLUS, Malted Barley Flour. And if enriched, will have Niacin (...
If you wanted to increase the strength of this dough and bring additional flavor and nutrition, you could substitute this white flour for a high-quality type 85 flour.Baking ScheduleThis sourdough bread recipe is made over two days, which gives the dough plenty of fermentation time, which ...
A sourdough starter is a culture of wild yeast and bacteria that is used to leaven bread made out of whole wheat flour and water. The reason we have discard after a feeding is because every time you feed your active sourdough starter you must give it enough flour and water so that it ...
A key ingredient in sourdough bread, sourdough starter is a mixture of flour and water that has been left at room temperature to ferment over the course of about a week. Throughout that period, the starter harvests yeast from the air around it. As you feed it with new flour and water ...
Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was p