Posted on November 16, 2015
Thank you to everyone who entered my Simple Gifts Book Giveaway over the past week. The winner has been notified by email, and the book will soon be winging its way there!
As I had talked about in my last healthy living update, I had been looking for any recommendations that people might have for a sourdough recipe that would rise well.
We are still using the Easy Bread Recipe from Gwen’s Nest for pizza dough, which I like because it is literally a case of mixing the ingredients with a spoon in a glass jar, and it is Trim Healthy Mama friendly. However, we have now found that despite advice to the contrary, we can make a sourdough starter here, completely from scratch without added yeast!
I have had Nourishing Traditions by Sally Fallon on loan from the local library for a while- it is a big book, so I have renewed it a few times! A couple of weeks ago my son tried the sourdough starter recipe, and we can now say that we have had sourdough success!
The bread rose well after the starter was added, (the starter took a week to make, adding more flour each day), in fact it rose so well that I let the first batch over-rise when my son was out at a prayer meeting with my husband, and I was supposed to be in charge of it. Oops.
We had used half the recipe given by Sally Fallon, (6 cups of flour instead of 12), and on the first occasion, our son split the dough between 2 bread tins. However, after my little over-rising experience, we have been using 3 tins, which seems to work better. The bread is good enough to use for sandwiches or toast, and our whole family is happy with the flavour.
I have not been eating a lot of this sourdough recipe myself, as I am still trying to lose weight with Trim Healthy Mama, however having read the e-book on Lactofermentation by Wardeh Harmon of Traditional Cooking School, which was included in the Ultimate Healthy Living Bundle which I bought a couple of months ago, we tried souring the dough overnight before baking. This makes the bread compatible with THM as an energising ‘E’ meal. You can see Wardeh’s sourdough recipe here. We used chapatti flour with wheat bran added in.
I am so pleased that we can now make true sourdough bread, (largely thanks to the effort of my son!), and also that we can add this to the ways our family saves money, due to having to buy less commercial yeast!
What about you? Have you had any recent cooking success with a recipe or type of food which you had not tried or mastered before? I would be interested to read your comments.
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