Comments on: Food for Thought: Health Benefits of Sourdough

By: Katie

Katie — Thu, 19 Jan 2012 17:43:24 +0000

Emily,
Sorry it took so long to reply! I can’t for the life of me remember where I read that…maybe in sources for this article? Since I can’t remember why, I don’t know about the yogurt, either. But good luck with bread! Katie

By: Emily

Emily — Thu, 12 Jan 2012 15:10:18 +0000

Hi Katie,
Just found your blog and linked up to Sarah’s blog through you. I’m so glad I found you guys! I’m attempting sour dough and bread baking for the first time (wish me luck!) and your posts have helped greatly. My question: you say that the fermenting activity of the sourdough is inhibited by addition of milk…do you have a link to that so I can research it some more? Also, there was a bread recipe on Sarah’s website that said you could sub yogurt for the milk….do you think that would help? Thanks again for all your time and effort in helping others get healthier and be good stewards!

By: Katie

Katie — Mon, 09 Jan 2012 10:11:08 +0000

Lauren,
Most people say that if you sprout flour AND do sourdough, it doesn’t even work that well for bread. It’s redundant to soak and sour, so just pick one and give yourself a break! Katie

By: Lauren T.

Lauren T. — Sat, 07 Jan 2012 18:26:25 +0000

I am wondering if I grind my own flour and use sourdough do I still need to soak the grains before grinding them or would that be pointless?

By: Amy

Amy — Sun, 18 Dec 2011 18:46:50 +0000

Thank you

By: Katie

Katie — Sun, 18 Dec 2011 07:26:53 +0000

Amy,
The “better” part is mostly just that there’s more (and more conclusive) research on humans done with sourdough. Sprouted grains are definitely lower carb, but there’s not much research to prove that sprouting definitively nails the PHYTATES, which is what I was researching. So if you need fewer carbs, sprouting is the way to go. Worried about mineral absorption? Go sourdough. I like to mix them up, myself! Katie

By: amy

amy — Tue, 13 Dec 2011 17:01:03 +0000

I looked through some of your other articles on: http://www.kitchenstewardship.com/seriescarnivals/soaking-grains-an-exploration/
to see if I could find the answer to my question but did not see it. So my question remains, “why is sourdough using unsprouted grains better then sprouted flour?”

thank you for your response

By: amy

amy — Tue, 13 Dec 2011 16:31:01 +0000

I have been using sprouted spelt flour for muffins, waffles, etc but have not been successful with loaf bread. I don’t do “soaked” flours because I find life always interrups my well laid “plans” and my soaked flour sits too long. Anyway, I need a good loaf/sandwich bread and can’t seem to find one for sprouted bread and ran across this article in my quest for more info but it only raised more questions.

Help me understand why sourdough using unsprouted whole grains is better than the sprouted flours. I am still learning and don’t quite understand “why”. You may have already addressed this in another article so please share the link if you have. Thanks

By: Melissa Schilling

Melissa Schilling — Thu, 27 Oct 2011 23:19:37 +0000

After reading all the comments about sour dough bread I can’t wait to make some! Hot water kills yeast so your loaves won’t rise properly when making yeast bread–however, I don’t know why sour dough bread might not rise.

By: Melissa Schilling

Melissa Schilling — Thu, 27 Oct 2011 23:07:53 +0000

I’ve never made sourdough bread, but I make yeast bread and pizza dough all the time. Maybe your liquids (water) are too hot–just use lukewarm liquids when you make bread. My loafs used to turn out like hockey pucks, too. Use barely warm water only.