Ingredients: Ingredients: Certified 100% Organic Unbleached Hard Red Wheat Flour, Filtered Water, Enzyme.
Why Sourdough Over conventional bread…
Richer in Nutrients
Lower Blood sugar spike
Less Gluten
Easier to Digest
Easily made at home
Simple Ingredients
DAY 1 - MORNING - Starting with a clean jar, add 20g of dried sourdough starter to the jar.Add 50g of warm water and stir until the starter is completely covered and coated by the water. Now add 50g of flour and stir well. Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.
DAY 1 - AFTERNOON - After 12 hours, feed the starter with 50g of warm water and 50g of flour. Mix well & Cover leave for approximately 12 hours.
DAY 2 - MORNING - After 12 hours, discard all but 50g of your starter (you could just place 50g of the starter into a clean jar). Repeat the above steps Again, until you have active starter (takes about 3 days). You want your starter to become bubbly and consistently doubling after each feed. Once it is doing this consistently, it will be ready to bake with.
Read more here: https://www.healthline.com/nutrition/sourdough-bread
Some of my favorite Sourdough Recipes:
Cinnamon Raisin Bagel- (I substitute sugar with Honey):
https://www.pantrymama.com/cinnamon-raisin-sourdough-bagels/
Ingredients: Ingredients: Certified 100% Organic Unbleached Hard Red Wheat Flour, Filtered Water, Enzyme.
Why Sourdough Over conventional bread…
Richer in Nutrients
Lower Blood sugar spike
Less Gluten
Easier to Digest
Easily made at home
Simple Ingredients
DAY 1 - MORNING - Starting with a clean jar, add 20g of dried sourdough starter to the jar.Add 50g of warm water and stir until the starter is completely covered and coated by the water. Now add 50g of flour and stir well. Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.
DAY 1 - AFTERNOON - After 12 hours, feed the starter with 50g of warm water and 50g of flour. Mix well & Cover leave for approximately 12 hours.
DAY 2 - MORNING - After 12 hours, discard all but 50g of your starter (you could just place 50g of the starter into a clean jar). Repeat the above steps Again, until you have active starter (takes about 3 days). You want your starter to become bubbly and consistently doubling after each feed. Once it is doing this consistently, it will be ready to bake with.
Read more here: https://www.healthline.com/nutrition/sourdough-bread
Some of my favorite Sourdough Recipes:
Cinnamon Raisin Bagel- (I substitute sugar with Honey):
https://www.pantrymama.com/cinnamon-raisin-sourdough-bagels/
