December 10th, CSB Note
This Weeks Share
Seeded Wheat Sandwich Loaf
Kalamata Olive Loaf
Walnut Chocolate Chip Cookies
Every week I am excited by the process of natural fermentation. I know I have written about this before but it never stops to amaze me! The day before I bake I take out my little jar of sourdough starter that I have been feeding for the last three years, add a little water and flour and leave it in a warm place until that night. That night before bake day is when I increase the starter drastically in size. I might add 1kg of flour and as much water to 100g of my sourdough starter depending on how many loaves I am making the following day. This will be the base for all the loaves the next day. When I get up the next morning this shaggy wet mass will be very bubbly and slightly sour smelling. This is what rises every single loaf you have received from me! No commercial yeast, just the natural wild yeast.
This process of natural fermentation has so many advantages, it makes bread the healthy, nutritions food that it was for thousands of years before people began commercially producing bread at high speeds with lots of additives. Naturally fermented bread neutralizes physic acid, making nutrients readily available that we would otherwise not be able to absorb. During the fermentation time the bacteria in the sourdough starter consumes damaged starch and glucose, which lowers insulin shock and also creates lactic acid which helps in the regulation of blood sugar. All it takes is time, patience, excellent ingredients, love and respect for bread! Enjoy your loaves!!
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.