For a while now I’ve been meaning to review a very useful little book by my friend Rose Godfrey, Sourdough Simplicity. It’s really a very handy, practical instruction manual for those just striking out in the world of sourdough starter. Personally I’ve been wanting to try sourdough for a while, and was only stopped by my husband’s “eek!” factor. Now I’m more inspired than ever to give it a shot.
I’ll be honest: despite Rose’s just warnings about whole-grain sourdough bread coming out dense, if I do make the effort at sourdough, it will only be with whole grain flour (either wheat, rye or spelt). I just don’t see much point in making a starter, keeping it going, investing in a long rise process, making the gamble of an unpredictable product, and all this to get what essentially is still white bread from refined, nutrient-stripped flour (though undoubtedly superior in taste to the usual quick-rise bread).
Yes, traditionally fermented bread is in many cases better tolerated by those with grain allergies, as opposed to quick-rise bread made with baker’s yeast. But still, from a nutritional standpoint, it isn’t much. It might not give you an allergic reaction, but it won’t give you much of anything else, either.
Either way, Sourdough Simplicity is a great way to get going in that confusing new world of sourdough starter. It also provides many great recipes, creative ways of utilizing leftovers, and troubleshooting tips.
“I needed a method that was pure simplicity and a recipe that tasted great. In the end, I found that sourdough baking did not have to be complicated, and it could fit all my objectives. I started with a wonky oven that had 4 distinct heat zones and still managed to bake delicious breads. My loaves are not always Pinterest-perfect, but they are tasty, nutritious, and easy to make. There is always some minor variation from loaf to loaf, and we are OK with that.”
Domestic Felicity 
I’ve used sour dough starter for ages, and never noticed the bread being particularly dense. However, when I use whole wheat flour, I always add a tablespoon of vital gluten to the mix, which makes the bread more “springy”. Gluten is usually available near the flour, etc. It’s not expensive, and a box lasts a good long time.
LikeLike
What a great tip!
LikeLike
I normally use 1/2 or a bit more of whole grains for my sourdough bread, and it comes out great! I don’t know, if this book introduces autolyse? It’s simply just letting the flours and water (nothing else) to rest for 1/2-couple of hours before continuing. That helps to build gluten and makes the dough easier to handle.
LikeLike
That’s very interesting, Linnea! I don’t think I’ve ever heard of autolyse before. Will have to look into this.
LikeLike