A Beginners Organic Sourdough Bread Recipe {Organic and GMO Free} (2024)

FAQs

What is the best organic flour for sourdough starter? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

What Is Bread Flour? Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

The starter itself may seem less active than its organic counterpart, however it can still produce a successful and satisfying bread. Using organic flour in your bake can produce a much more complex flavour profile, with a visibly active starter and exceptional rise.

The choice of Organic Flour for Sourdough can make a noticeable difference in the fermentation process. Organic flours often have a diverse microbial profile, which can enhance the depth of flavors in the sourdough. You might also like: Fioreglut Caputo: A Gluten-Free Alternative for Your Favorite Recipes.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

For making sourdough bread, it's best to use a “hard” variety of wheat, such as hard red wheat or hard white wheat. Hard wheat is high in gluten, a protein that becomes stretchy when you knead it.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Whole wheat sourdough contains more fiber, while sourdough made with enriched white flour may contain more iron and B vitamins. One slice (56 grams) of whole-wheat sourdough gives : Calories: 100. Protein: 4 grams.

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

How long does organic sourdough bread last? ›

Sourdough's natural acidity discourages bacteria, which means you can keep it fresh for longer. You can generally expect sourdough to last for four to five days at room temperature.

You can make sourdough with all-purpose or “plain” flour, but you will get better results with higher protein flours like “bread flour” or “strong flour” which typically have about 12.5% protein. All-purpose flours have about 11% (or lower) protein.

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap. This post aims to show you how you can bake a classic sourdough loaf with a little work and no fancy equipment.

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

Adding whole grain flour: Whole grain flour, particularly whole rye flour (pumpernickel), tends to promote more sour flavor in bread for two reasons. First, the type of sugars available in whole rye (or whole wheat) flour encourage a shift toward acetic acid production.

Can I use einkorn flour in my sourdough starter? Yes. There is a little tweaking that needs to be done since einkorn doesn't absorb as much liquid as regular flour. So I will feed my einkorn starter a ratio of 1 to 1/2 flour to water.

Einkorn flour is certainly no stranger in my kitchen. I grind it fresh and use it in nearly every loaf of bread I bake. As the whole-wheat component for all artisan sourdough, I like the deeper, nuttier flavor it adds; but 100% einkorn sourdough is a whole other matter.

While you can technically make a sourdough starter with self-rising flour, it's not the best choice and is generally not recommended. Self-rising flour contains baking powder and salt, ingredients that can inhibit the growth of the wild yeasts and bacteria needed to produce a healthy sourdough starter.