Definitely sourdough bread is the better and healthier option, which can be preferred in the assortment of baked products.
Sourdough bread is made without added yeast. The bread rises naturally, with the sourdough giving it a better texture as well as a sour, slightly tangy flavor. Sourdough is made from water and flour and it is fermented for 5 to 10 days. You can maintain sourdough for a long period of time, by adding water and flour every day to "feed" it.
When preparing the bread, put 3.5 oz (100 g) of ready-made sourdough and leave it to rise at room temperature. It is mixed with 10 oz (300 g) of flour, 1/2 teaspoon of salt and 1 1/5 cups (300 ml) of lukewarm water in advance.
Before making the bread, the 3.5 oz (100 g) of ready-made sourdough is separated and the remaining sourdough is covered by making a hole to allow it to "breathe". Store it in the refrigerator to use it to make other sourdough bread products.
Once a week, this sourdough is "fed" by taking it out at room temperature, waiting for it to swell and leaving it in a warm place for half an hour. If a layer of water appears on the surface, stir it into the mixture or pour it out.
See also some ideas for:
- Yeast-Free Bread;
- Soda Bread;
- Wholegrain Bread.
