Comments on: Q & A: Sourdough Vs. Yeasted Bread

By: HB

HB — Thu, 17 Sep 2009 05:28:44 +0000

When you add the sourdough starter to the flour to make the loaf – does it break down the phytates in the flour while you leave it to rise for several hours? Is that better than soaking the flour in an acid base and baking the bread with yeast?

Thanks.

By: Mike

Mike — Thu, 02 Jul 2009 09:04:35 +0000

I made a sourdough starter (rye) using the instructions in the book “Nourishing Traditions”. Using just flower and water. It took 5 days for the starter to start bubbling. After these 5 days I decided to test it. I made whole meal flower bread, white bread, hot cross buns, spelt fruit muffins and rye pancakes. All from the same starter. I could not believe it the hot cross buns turned out better than when I made them with yeast and they tasted fantastic, light and fluffy.
Give it a go it’s not that hard.

By: Mita

Mita — Wed, 03 Jun 2009 13:25:29 +0000

I make bread using no knead method with instant yeast and leave the dough for 24hours and a few days in the fridge before baking it. Would this process ferment the dough and reduce phytates?
Thank you

By: star

star — Thu, 14 May 2009 18:24:10 +0000

i finnaly got a recipe that works to make sourdough bread ,witout a starter e.t.c.
just press grapes to get a 15 oz juice and let it ferment at 85 f. for days in a closed plastic bottle then put the sour juice in the dough along with couple spoons raw honey ,let sit overnight at 85 f. its all done ,but im not yet succeeding at whole einkorn or whole kamut flour ,can anybody help?

By: Sourdough Pancakes

Sourdough Pancakes — Thu, 16 Apr 2009 03:58:58 +0000

[...] Secondly, it is one of the most effective method of reducing phytates in your food. See my post on sourdough bread vs. yeasted bread for more information. Third, it is easy to use. Fourth, it is a very frugal [...]

By: April

April — Mon, 13 Apr 2009 14:17:45 +0000

So when you add the sourdough starter to the flour to make the loaf – does it break down the phytates in the flour while you leave it to rise for several hours? Is that better than soaking the flour in an acid base and baking the bread with yeast?

thanks
April

By: Sandra

Sandra — Sat, 14 Mar 2009 00:07:13 +0000

I have been trying to make ww sourdough bread from wild yeast starter also whole grain. It falls in the loave pan and is heavy. Do you have any suggestions? I do knead the my bosch for 8 min.

Thank you

By: Emily

Emily — Thu, 12 Mar 2009 19:55:52 +0000

I am so thankful that I came across your website. I am desperately trying to get a handle on the sourdough thing. I have made a starter using white flour which I loathe. I use fresh ground flour for our baking needs. But since my previous attempt with fresh flour failed I thought I would try store flour. yuck. However I do not think this one is working too well either. Can you recommend a starter recipe? Or should I just buy one and transition it to fresh flour?????

By: Lucy Seton+Watson

Lucy Seton+Watson — Sat, 07 Mar 2009 02:43:17 +0000

I made a sourdough leaven from strong white flour plus yogurt and a few raisins, no yeast, from directions in Dan Lepard’s book, *The Hand-made Loaf*. It has worked very well for making delicious sourdough bread (c. 70 % white, 30% wholemeal, and I use a mixture of wheat and spelt and extra wheatgerm) ever since. For weeks, I mean. It was slow to get going, and if you stop feeding the leaven it takes about a week to get it going again. But the bread is delicious. Adults really appreciate it but my children like it too. Try that.

By: Lydia Seals

Lydia Seals — Mon, 02 Mar 2009 15:39:59 +0000

I’m new to this site but am familiar w/ Nourishing Traditions. I am interested in starting a sourdough but want it to be healthy. The only ones i know of have lots of white sugar in them. Any tips on starting a good one? I’d like to try the Everyday Bread shown on this site. How do I make that starter?