Because it is fermented it actually breaks down those difficult to digest phytates. Phytates basically bind up the minerals such as zinc, iron, magnesium, copper, and phosphorus and prevent your body from being able to absorb them. This is one of the healthiest bread you can make because you are actually able to absorb and use the nutrients that are released. But that is another story for another day.
To make the bread you need:
2 cups sourdough starter
1 tsp sea salt
3/4 cold filtered water
2-4 cups whole wheat flour
Step 1: take remaining starter and pour it into a clean jar, seal it with a lid and store it in the refridgerator until you are ready to use it again. *Remember to pull it out once a week, feed it, leave it out on the counter overnight, and then put it back in the fridge in order to maintain it.*
Step 2: mix the starter and the salt in a clean glass bowl.
Step 3: stir in water.
Step 4: mix in flour, 1-2 cups at a time (amount will vary depending on the consistency of your starter.
Step 5: knead your dough for 8-10 minutes (you can use a machine if you want to!)
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| put the dough back in your bowl |
Step 7: Knead the dough again for about 5 minutes.
Step 8: Cut your dough in half.
Step 9: Form to round balls and place in stone or glass pan.
Step 10: Allow the dough to rise in the pan on average 1-3 hours. (I had to leave my house in 2 hours, so I only let mine rise for 1 hour)
Step 11: Bake at 350 degrees for 1 hour.
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| Not very pretty for my first try, but it tasted great! |
Be sure and let me know how yours turns out! And I'll start working on some more recipes for our sourdough starters!
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