Fall Sourdough Recipes (2024)

FAQs

Is it cheaper to buy or make sourdough? ›

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap.

Sourdough bread's fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it.

Past-Peak and Falling: If your starter/leaven is past-peak and is beginning to fall in height, it is beyond the optimal point to use it for baking, but it will still work.

Not Gluten-Free

People with a gluten intolerance may find that sourdough is easier to digest, but people with celiac disease will likely still experience symptoms if they eat sourdough bread. If you have a gluten intolerance or celiac disease, consult with your physician before adding sourdough bread to your diet.

Over the past decade-plus of baking, I've tested all manner of flour from whole grain wheat to spelt to einkorn, and while they all do work, my preferred flour to use when creating a sourdough starter is whole grain rye flour and white flour (this can be all-purpose or high-protein bread flour).

Research studies show that there are numerous benefits to eating sourdough bread. Given the fermentation process used, sourdough is rich in vitamins and minerals. The lactic acid bacteria in sourdough increases antioxidant levels which can help protect your cells from heart disease, cancer, and other diseases.

Sourdough bread is also high in fiber, which helps you stay full longer and eat less throughout the day. Therefore, it allows you to lose weight. Try a slice of sourdough toast with a small amount of almond butter or mashed avocado. Dark rye bread tastes great and is also a winner when it comes to losing abdominal fat.

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Although you need an active, well-maintained starter for certain artisan breads, you can still make tasty bread with a sluggish, slow starter so you don't have to discard sourdough starter daily. In fact, many of my favorite sourdough bread recipes use discard for flavoring to give bread that classic tang.

What happens if you don t discard half of sourdough starter? ›

If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.

People with celiac disease or non-celiac gluten sensitivity should avoid sourdough bread containing wheat, barley, or rye. Sourdough bread contains lower amounts of gluten, lower levels of antinutrients, and more prebiotics — all of which may help improve your digestion.

Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.

Little did I know that baguettes are considered the most difficult bread to bake, and “the art of artisan breads.” For the first six months, I baked three baguettes every day, generally wondering why anyone would go to all of the trouble.

Homemade sourdough bread brings out the aroma and flavor of the grains more vividly through the fermentation process. The bread is so deep in taste that you would not even want to put anything extra on it.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

If you are new to sourdough baking or don't have the time or inclination to make your own starter, a bought starter may be a good option. However, if you enjoy the process of creating your own starter and want more control over the fermentation process, making your own starter may be the way to go.

Slowly fermented sourdough (done the traditional way with starter) imparts more health benefits to the final loaf of bread because the slow action of bacteria and yeast help make the grain in the bread more digestible (much like soaking or sprouting beans), while at the same time curbing a sugar-spike in blood because ...