Florence J Martin

Guide to Sourdough Diet: Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. Florence J Martin

It's unique because it does not require commercial yeast in order to rise. Instead, it's made with a live fermented culture, a sourdough starter, which acts as a natural leavening agent. Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!There is no kneading involved, and a bread machine or a stand mixer is not required. Its the perfect recipe and technique for beginners. Anyone can do it. Before you begin, you'll need a sourdough starter. Simply put: a sourdough starter is a live culture made from flour and water. Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise. But it doesn't stop there. Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.