Fall Sourdough Recipes (2024)

FAQs

Why is sourdough bread not fattening? ›

'Sourdough contains 3g protein per slice and is fortified with calcium, iron and the B vitamins niacin and thiamine. Contrary to popular belief, it is not high in calories and can be a great source of fibre, especially when it's as pure as a product like authentic sourdough,' says Tew.

Making sourdough bread at home can be cheaper per loaf in the long run, but buying it might be more cost-effective if you value convenience or bake infrequently.

When your starter is reliably rising to double or triple its size and falling in the jar anywhere between 4-8 hours after you feed it (dependent on your ambient conditions and the flour you feed with) it is ready to bake with. When the starter is at the peak of its rise, it is called ripe, fed, or mature.

The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

Not Gluten-Free

People with a gluten intolerance may find that sourdough is easier to digest, but people with celiac disease will likely still experience symptoms if they eat sourdough bread. If you have a gluten intolerance or celiac disease, consult with your physician before adding sourdough bread to your diet.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

Supermarket sourdough is often sourfaux – here's how to make the real thing. Mass-produced sourdough has been found to be adulterated with everything from vinegar to commercial yeast. Why not bake your own?

Over the years, I've found keeping around 200g of starter ready to go at any time ideal for the amount of baking I do here at home. In addition, I regularly make sourdough pancakes, sourdough waffles (see the next section), and even a sourdough galette from time-to-time.

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

How old is the oldest sourdough starter? ›

In 2020, Seamus Blackley, the creator of Xbox and a seasoned baker himself, baked sourdough bread from dormant yeast samples that are 4,500 years old, according to the Atlas Obscura website.

Regular sourdough isn't safe for people with celiac disease or gluten intolerance. Wheat sourdough isn't gluten-free, but may contain less gluten than regular yeast bread.

May support gut health

These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Whole grain sourdough bread is a great option for weight loss, since this type of sourdough has little to no sugar and fat, while also having increased protein and fiber.

Sourdough bread may positively support weight management and promote improved gut health. It's possible to create your own sourdough starter and bake sourdough bread at home.

Yes, whole grain bread is very good for weight loss. Eating whole grains have been shown to help eliminate more belly fat when compared to eating refined grains. Whole grain bread contains fiber, which may also help keep you full for longer, making it easier to eat less overall and help lose weight.

The Bottom Line. Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.