Plain or embellished, we’re confident you’re going to love it, too! They also LOVE grilled Swiss cheese sandwiches with this bread. Specifically, our 6 and 8 year old kids have been clamoring for more and more ever since they had their first slice of it slathered with European butter. Lately this has been the most requested bread in our home. Do an online search for how to make sourdough starter and you’ll find a ton of resources. If not it’s easy to make yourself, it will just mean some waiting time. If you’re fortunate enough to have a friend with a sourdough starter, ask them if they’ll share. NOTE: To enjoy the full benefits all four of the points mentioned above, give the dough a long and slow rise, preferably at least 24 hours in the fridge before taking it out to continue rising at room temp. 4) I love the firm, hard texture of sourdough crusts juxtaposed against that soft, chewy interior. 3) The flavor! It’s richer and more complex. 2) This process also produces enzymes that breaks down phytic acid (which inhibits the body’s ability to absorb nutrients) and increases the body’s capacity to absorb vitamins and minerals from the bread as well as improves the body’s ability to digest it. Sourdough has been used for eons, at least since the ancient Egyptians, and serves several valuable purposes: 1) The wild yeast and bacteria in a sourdough starter cause a chemical reaction through the fermentation process that breaks down some of the proteins and carbohydrates in the flour (interestingly, some celiacs are able to eat sourdough bread). This rosemary sourdough bread has that effect on our family. The aroma has a hypnotic way of luring people into the kitchen, taking slow and deliberate whiffs along the way. I can’t think of anything that beats the smell of yeast bread baking in the oven. With a superbly crispy crust and soft and chewy interior, the flavor and aroma of this delicious bread will have you wishing you had made an extra loaf!
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