HealingForReal

Sourdough Part Deux

super-easy-sourdoughxSadly, my old neglected sourdough starter just wasn’t coming back to life. I am assuming the wrong kind of bacteria (protein-eating) took over the starch-eating bacteria. I went ahead and tossed it and started anew. The Fresh Loaf had a starter I was particularly interested in because it used a bit of juice to get the bubbling going. I used fresh squeezed orange juice and tended to it a few times a day. After about 4 days…lots of bubbly goodness. I made my first loaves at the 7 day mark using a recipe from weed’em and reap (recipe close to the bottom of the post). Total fermenting and rising time was about 7 hours for today so it doesn’t have a super strong flavor. Just enough. No commercial yeast. Just fermented flour, water and juice.

For these loaves I ground half spelt berries and half Einkorn berries. Einkorn is a non-hybridized ancient wheat variety that my husband has been wanting to try out. It is imported from Italy by Jovial Foods. (See the video at the end of this post for more info on Einkorn.) The flavor is so great and I can’t tell if it’s the Einkorn or the fresh starter or both. Einkorn is a bit more expensive than organic spelt or wheat. We don’t eat a lot of bread, so cost won’t be much of a problem. Although…with it being this good, you never know. My husband likes that this recipe has no sugar. It doesn’t need it at all! The kids scarfed it down a little too fast and I enjoyed it with butter dripping down my fingers. I will definitely be making this again.

This post is also shared at: RealFoodForager, Nourishing Joy, nourishingtreasures, skiptomylou, The Prairie Homestead, Holistic Squid, Thank Your Body

One Thought on “Sourdough Part Deux

  1. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! đŸ™‚

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