Fermented Gourmet: Sourdough Adventures III

Thursday, July 15, 2010

Sourdough Adventures III

Delicious Dill Rolls

My sourdough rolls turned out successful with a soft, moist texture complemented by the unique aroma of dill. Once again I used my favorite starter containing koji and kefir bacterial/yeast strains, and allowed the sponge to ferment 24 hours before the first and second risings, which took 2 hours each.

1 comment:

Granny S.July 16, 2010 at 5:04 PM
Wow, these rolls look great! Thanks for the idea, I'm gonna try using dill in my bread now!
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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.

Thursday, July 15, 2010

Sourdough Adventures III

1 comment:

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