Instead of using conventional, store-bought yeast, why not use a sourdough culture to make your dough rise?

For those unfamiliar with this ingredient, a sourdough culture or starter is actually a combination of naturally-occurring yeast and bacteria and added to a mixture of flour and water.

This mixture, which is considered a “live” product due to the presence of active microorganisms, helps make the dough rise by digesting the starch and producing carbon dioxide.

Aside from making it rise, using a sourdough starter can also help reduce the number of phytates in the dough. Phytates are antinutrients that bind to minerals, thus preventing them from being absorbed by the body.

Another benefit to using sourdough in bread making, experts said, is that it makes the final product have a low glycemic index, making it a boon for those with reduced insulin sensitivity, as previously noted. Here Rose Lidell, Food.news, explores sourdough brownies:

“If you make sourdough bread at home, you might have some sourdough discard left over. Instead of throwing it away, use it to make a batch of delicious sourdough brownies.

How to make a sourdough starter

You get sourdough discard when you make a sourdough starter. You only need two ingredients for your starter: flour and water.

Tools:

• 1 glass jar or bowl
• 1 paper towel
• 1 rubber band

Ingredients:

• 1/2 cup of whole wheat flour
• 1/4-1/3 cup of water

Preparation:

First part:

1. Add 1/2 cup of whole wheat flour and 1/4 cup of water to the jar. If the mixture doesn’t reach a pancake batter-like consistency, add up to another 1/4 cup of flour.

First feeding:

1. Stir the mixture thoroughly and cover the jar with a paper towel and the rubber band.
2. Let the mixture sit for 24 hours at room temperature. Keep the jar in a room that is somewhat warm since very cool rooms may slow the action of the starter.
3. After 24 hours, check the mixture for bubbles. If you see some, add 1/2 cup of whole wheat flour and 1/4 to 1/3 cup of water. If you don’t see bubbles, stir the mixture and let it sit for 24 more hours.

Second feeding:

1. Check the mixture again for bubbles. If there are bubbles in the jar, remove half of the starter then add half a cup of whole wheat flour and 1/4 to 1/3 cup of water and stir thoroughly. Let the mixture sit for 24 hours.”

Read More … Article Source: https://www.food.news/2021-11-18-sourdough-discard-sourdough-brownies-recipe-included.html

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