Real living in a processed world.
You know of my love for all things sourdough.
Sourdough is versatile (you can use it in pretty much anything that uses yeast), healthy (studies show it can reduce/break down gluten and anti-nutrients in wheat to make the finished product more digestible), and considering that I’ve had my starter in the same jar for the past several years, it’s almost like having another pet.
If you’ve ever had a good crusty, chewy loaf of bread and then tried to replicate it at home, you know what a frustrating experience that can be. Most of our home ovens are just not cut out to create the kind of environment that the bread requires. Luckily, I’m here with a solution to all your baking woes with a simple no knead sourdough bread. This’ll give you bakery results, every time.
I didn’t invent this method, but I’ve tested it and can say that the results are quite amazing. The original no knead recipe that’s floating around out there uses yeast, but I adapted it to use sourdough starter (if you don’t have any, learn how to start your own). I bake often with sourdough, so I know that if the dough will be sitting overnight anyway, the sourdough will make it rise just as well as instant yeast will, and may even offer some extra health benefits. And while you certainly can use a pinch of yeast in place of the starter, you definitely won’t get the same tangy flavor as a no knead sourdough. You will need a Dutch oven for this, or at least some kind of oven safe container with a lid.
Our love of all things sourdough is well documented.
And why not? The long rise time results in a number of benefits that aren’t available in “quick breads” (those that rise using commercial yeast). Sourdough has a lower glycemic index rating, almost no phytic acid (which messes with your body’s ability to absorb nutrients), and the bacteria that cause the fermentation break down the complex carbohydrates and proteins (including gluten) into much more easily digested pieces.
So for Thanksgiving this year, I decided to add some sourdough rolls to the already heavy mix of breads and bread-type products on the table.
We’re bringing sourdough week to a close in fitting fashion with an easy and delicious recipe for homemade sourdough bread.
This loaf is crusty, tender, and a little chewy, which is nice since a lot of homemade breads are on the crumbly side. And again, because those natural yeast and bacteria from the starter are basically predigesting it for you, sourdough bread is easier on your digestive system, better for people with gluten issues, and helps you assimilate all the nutrients from the whole grains.
If you’ve been known to whip up a breakfast sandwich on occasion, whip no more until you read this, because today you’re going to learn how to make your very own sourdough English muffins that’ll knock the crumbs off of any other English muffin you’ve ever had.
Yeah, they’re that good – lightly browned and crispy on top and bottom, soft around the edges, and light, fluffy and full of nooks and crannies in the middle. And of course, because they’re made using some of that sourdough starter you’ve been cultivating, they’re also healthier and easier on your belly than most of what you’d find in a store. So kick that breakfast sandwich up a notch with these made-from-scratch sourdough English muffins.