Sourdough depends on only three common ingredients: flour, water, and salt. However, regardless of how simple it seems, it is one of the most complex baked goods to make. Despite the challenges that home-making sourdough bread may present, many people are very passionate about the process and the benefits of the product.
Not only is it just a commonly made bread, but it is also growing in popularity due to trending videos on social media. The videos spark many viewers’ interests and cause more people to try making the goods themselves.
One of the most important aspects of baking sourdough is time and patience. To have a perfect loaf, it takes from several days to weeks of preparation.
The key ingredient of sourdough bread is the starter, which is made up of only flour and water.
“You feed it equal parts flour and water (by weight in grams) daily for a few days (or up to two weeks), and it slowly starts to get stronger and rise more and more,” special education teacher, Mr. Brian Algiere, states.
Once a fermented starter is maintained, it is ready to move into the creation of the dough. It is important to feed the starter four to twelve hours before mixing the rest of the ingredients in.
Algiere mentions, “Feed your starter ahead of time so that it has doubled in volume by the time you want to use it in your bread. It should be active (doubled or more) when you mix it into your dough.”
To make the dough, the starter needs to be mixed with only water, flour, and salt. Mixing can be done with both a spoon and hands, but it will have to be stretched and folded over an extended period of time to strengthen the dough.
Some products can be made with additional ingredients as well, such as cheeses, fruits, nuts, etc. These can add a touch of flavor for those who prefer more savory tastes rather than the traditional loaf.
Not only can sourdough be made into loaves of bread, but it can also be formed into numerous bread-based products.
“I make mostly regular sourdough loaves, bagels, Neapolitan Pizza, tortillas, puff pastry, and focaccia, but have also made ciabatta, English muffins, baguettes, brioche buns, and some crackers. Basically, any bread can be made with sourdough starter instead of yeast,” says Algiere.
Beyond the texture and the taste, sourdough also comes with lots of health benefits, which common white bread does not supply.
According to uhhospitals.org, sourdough can improve the digestive system, control bloating, maintain stable blood sugar, support the gut and heart, etc. Making it at home from scratch helps guarantee that the health benefits remain. Some store-bought baked goods could include greater amounts of sodium or less healthy products, such as the flour being used.
Senior Brooke Oliver recently began making sourdough with her mom to have healthier alternatives.
“My mom and I started making sourdough for healthier options in our lives, as it is gut-healthy and is better than other bread options.”
