Fermented Gourmet: Sourdough Adventures II

Sunday, July 11, 2010

Sourdough Adventures II

Sweet Potato Raisin Loaf

Yay! This time my sourdough rose better than my previous loaf. My sponge culture contained kefir and amazake and the doubling time was short, only 1-2 hours. I used a Chinese yellow sweet potato which acted as a dough conditioner, giving me a loaf of soft and mildly sweet bread. YUM! However, the bread still did not meet bread-baking standards because I think the sweet potato weighed it down a little too much to rise to an optimal height. Nevertheless, I still really enjoyed feasting on my heavenly smelling loaf and I still have plenty of time to practice breadmaking before I have to master a sandwich bread for school!

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Sourdough Bread

Sourdough undergoes a lengthy fermentation process to break down much of the carbohydrates and makes the gluten more digestible. The bacteria in the dough converts the starches and sugars into lactic acid, and as such producing a sour bread quite low in carbs- perfect for diabetics, even if the sourdough is made with white flour.
Most store-bought bread is made with baker's yeast, which can allow the dough to rise rapidly. However, there are no probiotics to break down the starch and gluten so it is high in carbs and much harder to digest.
The sourdough I make contains bacterial cultures from kefir and amazake, and the total time it takes for me to make bread is usually around 36 hours, much of it being fermentation. Although the bread tastes sour, it has a more complex and developed flavour than store bread.

Sunday, July 11, 2010

Sourdough Adventures II

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