Wednesday, February 25, 2015

Sourdough: The Final Frontier

My first sourdough loaf, crispy crust and simply me!

My first sourdough loaf, sliced and waiting for butter!

The starter is nothing more than 1/2 cup flour and 1/3 cup water mixed in this jar and the same amounts added every 12 hours until it starts to get that lovely bubble! Simple as that.

Sourdough pretzels

It's been a long time coming, bringing the fine art of sourdough leavening to our home. Now it's finally here, we are all excited at the new taste and nutrient adventures open to us! Traditional leavening means no reliance on store bought yeast and changes a loaf of bread into a giant vitamin B supplement with a plethora of other available nutrients.  It also neutralises whatever is aggravating about the grains, as they are soaked and treated in the age old way...and we LOVE age old ways maashaa Allah!
As for my resource for the starter and dough recipe,  I used Nourished Kitchen,



  1. As'salaamu alaikum wa rahmatullahi wa barakatuh! Masha'allah looks yummy! Can salt or sugar be added to batter during the process?

    1. Wa alaykum ussalaam wa Rahmatullahi wa Barakatuh!
      The recipe calls for 2 teaspoons of salt to be added to the dough either when first mixing or 30 minutes afterwards. I don't have a recipe that uses sugar, so perhaps you would need to search for that.

      I must say that I love the whole process. I take a couple of minutes to mix the dough at night, leave it to rise, then shape and bake early morning. A fresh loaf every day is a beautiful thing maashaa Allah!


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