Why use sourdough instead of yeast? There’s actually quite a bit of science to show that sourdough bread is healthier. In one review (Stamataki NS, Yanni AE, Karathanos VT. Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr. 2017;117(7):1001-1012), the authors showed that the “use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread.” Sourdough can also increase the shelf life of baked goods. Anyway, I modified this cinnamon raisin bread recipe and substituted my sourdough culture for yeast. It takes a little longer using sourdough:I added 100 g (and subtracted 50 g of milk, assuming the sourdough concentration of flour and water is 1:1) and allowed an overnight rise instead of 2 hours if yeast is used. This version was just as tasty.
Some ask for recipes: the recipe for this bread comes from Breadtopia and is open for all-just click on this link. The bread rises nicely because there is bread flour that’s included, though a good sourdough culture is also needed. Next time, I will use a better camera-the camera on the phone is not as good for this.
Sourdough bread contains wild yeast and lactobacillus and is easier to digest. This loaf comes from a recipe in the book, “The Rye Baker” by Stanley Ginsberg.
Old-school Deli Rye, from Stanley Ginsberg’s book, “The Rye Baker.” The link goes to his site which also has a blog that contains recipes for different types of rye bread. This particular recipe has a two-stage sponge and the leaven is both rye sour dough and yeast.