Organic Rye Sourdough

The Sourdough Experiment

Yes, this site is gluten-free but I believe that someone who is gluten intolerant ( like me) can eat sourdough bread and not suffer any consequences. I, however, do not recommend this to true Celiacs.  The pure simplicity of it is amazing of what happens when you combine flour, water and salt and bake into this magical loaf.

I gave up gluten over 8 years ago and no the pounds did not fall off or my energy levels skyrocket. The main benefit and this is a big one is my psoriasis cleared up so that was enough of a reason for giving up gluten. Now having said that whenever I had sourdough as I do fall off the wagon occasionally I had no adverse effects. These loaves of bread were organic sourdoughs from Artisan bakeries.  So I put sourdough bread on my to-do list to learn how to bake it.

LET THE GAMES BEGIN! First, the research to make a sourdough starter. Days upon days on the internet scouring recipes ( and this is just for the starter) I finally came across one that was easy enough to comprehend. So I grabbed my 16 0z weck jar out of the cupboard gave it a thorough cleaning and away I went..

The Starter

Take a 16 oz weck jar and add 1/2 cup filtered water and 1/2 cup ( I used organic sprouted rye flour) and mix thoroughly. Cover ( do not use clips) and leave for 24 hours on the counter. For the next 7 days feed your starter 1/2 cup filtered water and 1/2 cup flour and mix very well.  And voila your starter is ready to bake.

I did remove half of the starter on day 3 then I just let it alone if you see it is close to the top just take out half before you feed.


The Bread

I decided to make an organic rye sourdough bread for my first attempt, so once again I scoured the internet for recipes until I found one I could work with. This one is from Breadtopia.

I used organic red fife flour instead of bread flour. I will try the bread flour next time and see if it makes a difference. Also, I would omit the fennel and anise ( unless you like a strong licorice flavour) and double up on the caraway seeds. The bread was not as airy as the photo from the recipe and even though I proofed it for 12 hours it did not rise that much. However, the bread was very tasty and I will try again with a few teaks. One I have achieved perfection to a certain degree I will move on to other types of flours and mixes and start creating my own recipes.   I feel that it is very important to use organic and non GMO flours for the best and most tasty results.


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