Sourdough Bread

Sourdough is the original method of bread baking, and a far healthier alternative then using conventional yeast. Research studies show that sourdough bread does not cause the same blood sugar rises that yeasted breads do.

Sourdough is a symbiotic combination of a lactobacillus culture with yeasts. Different combinations of yeasts and bacteria yield different flavors, giving rise to the variations in breads seen around the world. In conventional yeast baking, the yeast is a commercial product that has been designed to digest the sugar added to the recipe and release carbon dioxide, which causes the dough to rise.

In sourdough the yeasts actually obtain their energy from digesting the grains in the dough, doing the beginning part of the digestion process for you.

One of the best resources to learn about and obtain a sourdough culture is from Sourdough International. They have cultures from all over the world, each with their own unique taste and rising characteristics.

Another good resource is Breadtopia, which has videos, recipes, and supplies.

A favorite recipe for Sourdough Spelt Bread can be found in our recipe section of the website.

I baked sourdough bread for years with different tools, and in different pans etc before I came to these favorites. They make the process much easier, and the bread MUCH better.

Danish Dough Whisk A simple tool, this whisk allows you to mix the dough with far less effort. Also, the gluten in spelt flour is more delicate then in modern wheat, and so needs to be handled gently.

Proofing basket Ever wonder how the breads from specialty bakeries get those beautiful, flour dusted ridges? It's all from the proofing basket. Get one the same shape as your baking pan, dust it with a non-glutenous flour like rice or millet, and viola.

Stoneware Baking Pan Completely non-stick! The key is to preheat the pan and lid in the oven; when the final proof is done in your proofing basket, take the pan out of the oven, flip the proofed dough into the pan, cover and put it back into the oven. The lid keeps the moisture in and helps the loaf rise.