Sour dough bread in the making!
I’ve always loved making baked goods from scratch since 2/3 of my boys have nut allergies! Here is the process of a sour dough bread! I’ll post the finished product in 2 more days. I posted the steps I’m using if y’all would like to try!!
(small jar is my day 3 discard…I’ve set aside in the fridge to make some sourdough chocolate chip cookies! I’ll post that as well)
Sourdough bread is not just a delicious treat, but also a healthy choice that allows you to enjoy baked goods without allergens. The process starts with preparing the sourdough starter, which enhances the bread's flavor and texture. Each day's feeding involves equal parts of water and all-purpose flour, ensuring a strong fermentation. By Day 5, your starter should be bubbly and ready for baking, making your sourdough experience rewarding. In addition to plain sourdough, you can incorporate different flavors or even use your starter discard creatively, such as in sourdough chocolate chip cookies mentioned in the article. As you experiment, keep track of your observations, which helps refine your technique. Being patient and understanding the fermentation process can greatly influence the outcome. With this guide, you’ll not only enjoy baking but also create lasting memories with your family while accommodating food allergies!