Whole Wheat Sourdough Starter - Easier to Digest & Better for You

[Guest guest]

I knew that sourdough was easier to digest - but that was only my

own observation. But it seemed to me that there was some connection too with

Probiotics made from food; but didn't know what it was. I didn't know about

the enyzmes, friendly flora, and phytates however. Now it makes sense why

some whom cannot tolerate ordinary wheat bread can eat sourdough bread though. I

am truly serious about never getting candida back again! I would suggest

using organic ingredients however.

When I first started making this years ago when my son was very young

and way before I got MCS or ME; it was because it was easier, and cooking

and housekeeping have never been passions of mine. Sourdough bread can also be

make in a bread machine. I have several recipes for this.

Blessings

Shan

Whole Wheat Sourdough Starter

http://www.xmission.com/~total/temple/Soapbox/Articles/sourdough.html

Commercial yeast used in bread making can cause problems.

Phytates, a naturally occurring ingredient in wheat, binds up nutrients in

our bodies. Commercial leavenings remove only about 10 percent of these

phytates.

True sourdough leavening removes one hundred percent.

Sourdough leavening breaks down complex carbohydrates into simple sugars for

easy digestion, enhances natural enzyme activities, and enhances the friendly

flora needed by the human digestive system.

Whole Wheat Sourdough Starter - How to Make It

Start with 2 cups of fresh ground, cooled, whole wheat flour and 2 1/2 cups

of cool filtered water. Mix in a stainless steel or glass bowl, cover with a

damp cloth and place in a cool, dark room. The next day, pour this mixture into

a clean bowl and mix in 2 cups flour and 2 cups water. Store as before and

repeat this " cleaning " and " feeding " cycle for seven days. After the seventh day

the mixture can be stored in the refrigerator and " cleaned " just once a week

and " fed " only when you use some of the starter for baking. For instance, when

8 cups of starter is used add 4 cups flour and 4 cups water back into the

original starter, mix well and return it to the refrigerator.

Recipes Wheat Sourdough Bread

Sourdough Pancakes

2 cups starter

1/4 cup honey

1 cup milk or water

1/4 cup oil

2 cups whole grain flour

1 tsp. baking powder

2 eggs 1/2 tsp. salt

 

Combine starter, milk or water, and flour in a large bowl and let sit

overnight in a warm place. Add remaining ingredients when ready to cook and stir

until smooth. Cook as for other panckes or waffles. (makes about 4 dozen

pancakes)

Personal notes:

When I make pancakes I add an extra egg to the above recipe. In place of the

milk or water, I use 1 and 1/3 cups of water mixed with 2 heaping tablespoons

of sweet dairy whey (premixed using a blender). I prefer to use a waffle iron

to cook them. Leftover waffles can be kept in the refrigerator and popped in

the toaster if wanting one later. In waffle form they also make a pretty good

hotdog bun. (I know, hotdogs are not very good for you. But every now and then

you have to satisfy some food cravings.)

Sourdough Biscuits

2 cups grain flour

2 tsp. baking powder

1 cup starter

1 tsp. baking soda

2/3 cup scalded and cooled milk

1/2 tsp. salt

1 TBS. honey

1/2 cup butter

Mix 1/2 cup flour, starter, milk, and honey in a large bowl. Cover loosely

with wax paper and let sit in a warm place overnight or up to eighteen hours.

Mix remaining flour, baking powder, baking soda, and salt and 'cut' butter in.

Stir in starter mixture, adjust with flour or milk to make the correct

consistency. Knead, a few strokes, on lightly floured board. Roll into a

rectangle and

cut with floured biscuit cutter. Bake on greased baking sheet for 10 - 12

minutes at 425F.

Personal notes: I've not yet made this recipe so cannot comment at this time.