Dresdner Osterbrot— Stollen for Easter
Osterbrot is a stollen served at Easter time baked with a wide variety of dried and candied fruits. It is often eaten Easter morning warm, but is great in the afternoon served with tea or coffee
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Author: Darryl Alder
Irish Soda Bread—Not Just for St. Patrick’s Day
Irish soda bread is traditionally a quick bread made with baking soda, but when you leaven this with sourdough starter you will get even better flavor and results.
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Baking Rye Bread with a Goldrush Starter
A powdered starter made by Alaskan Wild Teas and Cocoa For some time now I have wanted to make rye...
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Enzymes, Wild Yeast, and Bacteria in Whole Wheat Flour
Enzymes found in whole grain are proteins that cause biochemical reactions during fermentation and later during digestion. They break down larger nutrient molecules, like fat, carbohydrates, and proteins, making them easier to digest for better nourishment both in our digestive tracts as well as in a sourdough start and later as the bread ferments.
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Hydration and Sourdough Whole Wheat Bread
Whole grains come packed with enzymes and good bacteria, both of which will accelerate the bulk rise. To mitigate the negative side effects of the grain and to release the full nutritional value contained therein, you may need to retard your long ferment in the fridge. This will help to break down gluten into a more digestible form of protein, dissolve phytic acid to make vitamins and minerals more bioavailable, and allow the yeast and bacteria time to consume many of the sugars and starches, which will promote a lower glycemic response to the bread.
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