ABClatino Magazine Year 9 Issue 2 | Page 13

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Sourdough is a natural ferment used to make bread. It is made from flour and water, and its fermentation process depends on the yeasts and bacteria present in the environment.

Ingredients: 

Whole wheat flour, white flour, or rye flour, chlorine-free water.

Steps:

  • Day 1 Mix 50 g of flour with 50 ml of water in a container.

  • Stir well until you obtain a homogeneous mixture.

    Cover with a cloth without sealing it tightly so that it can breathe.

    Let it rest at room temperature.

  • Days 2-5 Daily feeding.

  • Each day, discard half of the mixture

    Add 50 g of flour and 50 ml of water to the remaining mixture.

    Stir well and let it rest again.

  • Day 5 or 6 The dough will be ready when it doubles in size a few hours

    after feeding it, smells slightly acidic, and has visible bubbles. You can use

    it to make bread.

  • If you don't use it daily, you can store it in the refrigerator and feed it once a week.

    Benefits: unique flavor, better digestion - lactic acid bacteria in the dough help break down gluten and facilitate digestion, longer shelf life, lower glycemic index, no additives, or chemicals.

     

     

    Por / By Dora Inés Grosso García

    Psicóloga Holística  / Holistic Psychologist

    [email protected]

    Sourdough