Sourdough Bread: Tips for Making Sourdough Bread
Tips for Making Sourdough Bread! Bread, which is as old as the history of humanity, is one of the most consumed foods of all societies since the first people who started agricultural activities by sedentary life. Sourdough Bread, which combines with flour and water and gives bread its real flavor, is at the forefront with its natural formation and health benefits.
Yeast, a type of fungus, is a unicellular organism. Sourdough, which has been a known method for 5000 years, varies according to climate and geographies. Sourdough, thought to be derived from a wild mushroom species, is a product of thousands of years of tradition.
What is Sourdough Bread?
- Sourdough Bread, which provides swelling by combining with the gluten in the wheat grain, combines with sugar at appropriate humidity and temperatures to form carbon dioxide gas and alcohol.
- When combined with flour and water, gas bubbles trapped in the elastic structure of gluten swell and form a spongy structure.
- Thanks to the gas bubbles, the dough that is kneaded has almost twice its volume as it waits.
- When the sourdough dough is exposed to heat, the alcohol in it evaporates, the crust hardens, and the gluten structure loses its elasticity and hardens, allowing the bread to maintain its fluffy state.
- Sourdough breads are among the most natural and delicious bread types.
Tips for Making Sourdough Bread
- One of the most important points for making sourdough bread is that the spoon used is wooden and grams are important to make it without mistakes. Before you start making sourdough bread, it’s important to get a scale and wooden spoon.
- The container in which the dough will be prepared must be a glass container and the dough kneading must be done by hand. The sourdough dough, which is quite runny at first, is folded many times to become viscous.
- In order to understand whether the yeast used is spoiled or not, some amount of yeast is thrown into a glass of water. If the yeast sinks to the bottom of the water, it means that the yeast is spoiled, and if it rises to the surface, it means that the yeast is still fresh.
- It is important to cover the prepared dough with cling film so that it does not dry out. The dough in the fermentation process should not be placed in airy places such as balconies or windows. It should be kept tightly wrapped in sun-drenched environments.
- Keeping it in the refrigerator for 12 hours after the leavening process makes the bread more robust and delicious.
- Making scratches on the dough prepared to be given to the oven with the help of a razor helps the dough to preserve its appearance and fluffiness.
- Resting the baked bread for one night and slicing it the next day prevents it from forming dough.
- Whether the bread is sour or sweet depends on the time it is left in a completely leavened state. The yeast dough, which has been fermented and whose volume has increased to 3 times, will have a sour taste the longer it is kept.
What are the Benefits of Sourdough Bread?
- Bread prepared with sourdough goes stale later than other types of bread.
- The beneficial bacteria and fungi in its content make the bread more delicious.
- The obtained yeast is natural and pure. It is an organic food because it does not contain any chemicals.
- Sourdough bread, which is easy to digest, is especially suitable for those who have digestive problems. It doesn’t bloat.
- Sourdough bread, which has a low glycemic index, leaves the stomach late, gradually increasing blood sugar. Especially sourdough bread varieties prepared using whole wheat, rye and bran flour keep you full for a long time due to their high fiber content. It also prevents constipation by accelerating bowel movements.
- Sourdough bread, which is a food rich in vitamins and minerals, protects the body against diseases by supporting the immune system.
- Since it is exposed to the fermentation process for a long time, it does not contain any allergen substances. It is preferred especially by those with gluten allergy as it is suitable for use.
Sourdough Bread Calories and Nutritional Value
- Sourdough bread is a food with high calorie content and nutritional value.
- Sourdough bread prepared with the correct leavening method; It contains high levels of protein, B vitamins, selenium, magnesium, zinc, iron and maltase.
- So, how many calories does sourdough bread contain?
- Sourdough bread, 1 medium slice weighing about 60 grams, contains 193 calories and about 5 grams of fiber.
- Sourdough bread, which is a rich source of calcium, potassium and sodium, is also a valuable nutrient with the beta glucagon it contains.
What Can Be Made With Sourdough Bread?
Sourdough bread, which is consumed by many people, is a guest on your plates from breakfast to snacks. Once acquainted with the flavor of sourdough bread, they do not want to eat white bread again. If you ask how can I consume this delicious bread; We will have some meal suggestions for you:
- By consuming a thin slice for breakfast, you can provide the calorie balance of the breakfast plate.
- As soon as you get hungry, you can apply peanut butter on a thin slice in between meals and consume it.
- You can get crunchy bread by putting garlic, olive oil and spice sauce on sourdough bread and putting it in the oven.
- It will accompany you while you drink the soup. It creates a delicious taste with soup.
- You can make delicious toasts with thin slices of sourdough bread.
- You can turn sourdough bread dough into healthy pastries.
- You can get snacks by cutting the homemade sourdough breads you prepared at home into finger slices and keeping them in the oven a little longer.