Thursday Eats: Sourdough Bread

Sourdough bread is everywhere right now and I'm here for it! Though is may seem new, sourdough has been around since the beginning of bread making. Essential sourdough is made with a sourdough "starter" instead of a shelf stable dried yeast. The yeast to leaven (rise) the dough comes from the environment and the naturally occurring yeast in the flour. So how exactly does is work? How does mixing flour and water in a jar and letting it ferment, then adding it to more flour and water, result in a more easily digestible bread? Let's break down the science.

It's all about the microbes, bacteria and yeast. The bacteria (mainly lactobacillus) is what ferments the dough, it feeds on the sugars in the flour and releases lactic acid (this gives the sourdough that tangy flavor). The yeast is what gives your dough its rise, it feeds on the sugars as well and releases alcohol and CO2. The longer your starter is alive, the stronger it gets because you are constantly balancing these microbes and they are getting stronger as you feed (give flour and water) and use your starter. The stronger your starter is, the better your bread with turn out and taste. The gut healthy benefits come from the fermentation process. Both in the starter fermenting and, when it is mixed it your bread dough, during the proofing or bulk fermentation process (the dough rising). Fermented foods are great for gut health because they contain beneficial probiotics; live microorganisms that aid digestion and support a healthy balance of gut bacteria. These probiotics help to maintain a diverse and robust microbiome, which is crucial for proper digestion, nutrient absorption, and even immune function. Additionally, fermentation can enhance the bioavailability of nutrients in foods, making them easier for your body to absorb.

This fermentation is what give sourdough it's "sour" or "tangy" taste. Unfortunately it's often that taste that repels people from trying sourdough. Growing up I always thought I hated sourdough and thought is was so gross. It wasn't until I tried it again from a properly fermented loaf that I realized I did really like sourdough, I just don't like an over fermented loaf. You can always adjust the fermentation time to your taste preferences.

For my sourdough my timeline is typically as follows:

8:00am - Take my starter out of the refrigerator and feed it to get the volume of starter I need for the amount of dough I'm making.

11:00am - Mix my dough together and then let it rest.

12:30pm/12:45pm - Stretch and fold my dough for about 5-10 minutes until it's built up enough strength that I can't stretch and fold any longer.

12:45pm to 10:00pm - Let the dough rest until it fully proofed (doubled in size and is fully proofed).

10:00pm - Laminate and shape my dough. Place it in a banneton basket or a container lined with paper towels or a lint free towel. Place that into the refrigerator overnight. This is when you can really adjust your time to get the flavor you want. The less time you cold proof (refrigerate) your dough, the milder the flavor. I don't like to let my dough go longer that 16-18 hours in the fridge, and prefer to stick to 8-10 hours if possible.

The next morning I will preheat my oven with my dutch oven inside for about an hour. Then remove my dough from the fridge, score it and place it in the oven, then bake!

There is so much more information I could go over and I'd be happy to answer your sourdough questions!

Happy baking!

-Emily