gift
Native Bee Guide by Crown Bees
will be released to subscribers in: soon!
Win a copy of Coppice Agroforestry this week in the Woodland forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • paul wheaton
  • Leigh Tate
stewards:
  • Pearl Sutton
  • r ranson
  • Mike Haasl
master gardeners:
  • Carla Burke
  • John F Dean
  • Beau Davidson
  • Nancy Reading
  • Jay Angler
gardeners:
  • L. Johnson
  • thomas rubino
  • S Rogers

Creative uses for sourdough - there's more to this stuff than just bread

 
Posts: 5
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
When I had my sourdough going, I made biscuits with my discard everyday. I liked them better than the loaf bread.
 
Posts: 65
Location: Grow zone 9-10b. Socal close to the Mexican boarder
25
home care duck books urban chicken food preservation cooking medical herbs solar homestead greening the desert
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

r ranson wrote:

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.
F53CDC5F-B24E-4E9E-B2CA-509E26FD60A2.jpeg
Plain sour dough
Plain sour dough
D64977D9-2F1E-4141-89DC-B9814F36098F.jpeg
Cinnamon rolls in a tin
Cinnamon rolls in a tin
4DD5DF61-546D-4182-92CA-309DB0B0442D.jpeg
Pear Pie in a roll
Pear Pie in a roll
 
Posts: 581
46
4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I love sourdough anything.  Pity that I'm Keto now for health reasons.  This thread has made me so hungry...
 
gardener
Posts: 2424
Location: Somewhere about 100 miles north east of Redding California
345
4
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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?
 
It sure was nice of your sister to lend us her car. Let's show our appreciation by sharing this tiny ad:
Permaculture Playing Cards Poster now available!
https://permies.com/t/177901/Permaculture-Playing-Cards-Poster
reply
    Bookmark Topic Watch Topic
  • New Topic