Judith Browning wrote:Sourdough doesn't have to be sour
So very true.
If you are willing to ignore all the modern stuff about the proper way to use sourdough, then it is more than willing to do your bidding. There are ways to make it so the bread lasts 2 weeks at room temperature, or more before going moldy, ways to make it sweet and light with only the tiny hint of sourdough taste (and no sugar added). So many wonderful things you can do with sourdough if you're willing to do it 'wrong'.
So very true. I make perfect Paleo breads using sour dough starter and techniques, but it’s not sour and never has been. What it is, is the perfect artesian bread. Mine doesn’t last for 2 weeks though it’s usually eaten within a few days. I bake bread every 2-3 days and rolls or sweet breads about once a week. The recipe doesn’t change, only the way I use it changes.
Oh I get a little confused about sourdough baking, especially because I don’t want to eat any unfermented or unsoaked grains, to do away with the phytic acid, or phytates or whatever you call it.
And so I guess that means that I have to decide what I’m making, then use some starter to start a fermented batch of something or other, to which I add other things, and then bake after eight hours, that’s the time frame I think I have read.
If that’s the way it works, where I get confused is: is eight hours really enough fermentation time for the phytase to metabolize or convert all the phytates?
Best luck: satisfaction
Greatest curse, greed
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