If this blog never inspires you to make a loaf of your own that is fine. Really it is. But something I will not take lightly is not being able to recognize real sourdough. Here is how to do it. Continue reading
One of the most magical and cost efficient characteristics of sourdough is how well the bread keeps. Never have I had to give the loaf of bread a once-over to check to any mold. Continue reading
As we discussed last week gluten is created when water and flour is mixed causing Glutenin and Gliadin to bind into the web-like structure gluten. So why does sourdough contain less gluten? Let us get into it. Continue reading
Two interesting facts about gluten and sourdough. One, gluten is vital in making sourdough and two, sourdough has less gluten that most other wheat items.
People seem to view gluten as a light switch. Food either has gluten or it does not. That is not the case. Gluten is more like a light dimmer. Some foods have more of it than others. Sourdough is on the lower side of that scale. Continue reading