RIP wee bubbly
I attended a natural breadmaking workshop today, run by the lovely Paola and Cristina from www.twomamas.com
They were just wonderful – they explained everything so clearly and I now understand what I have been doing wrong with my sourdough attempts. Turns out that using flours that don’t have much gluten in them isn’t really the best idea if you want your loaves to actually rise, which explains the series of flat loaves that came out of my oven.
I learned that I should be using strong white flour, but that I will probably be able to digest it OK as the yeasts pretty much eat the gluten. To test this theory I stuffed myself with the lovely loaves they’d made earlier and am happy to report that all is well in the state of Denmark (and by Denmark I mean my tummy.) But if I wanted to, I could use a half and half mix with a low gluten or gluten-free flour and that should turn out fine too. So I’ll do some experimenting with that.
I also learned that natural yeast bread (which is their name for sourdough) helps nutrition because the yeasts pre-digest the starches which makes the bread more digestible, and well as dissolving the phytates, which frees up minerals such as zinc, iron, magnesium, copper and phosphorus.
The Two Mamas’ natural yeast was developed using the Italian recipe for Pasta Madre and is different from the sourdough used in Northern Europe as it is created from white flour rather than wholemeal or dark rye, and it does not have a sour taste. This is very good news as it can be used for brioche and other sweet breads. Game on!
I was given a new starter, and advised that the time has come to say bye bye to wee bubbly – apparently starter is not supposed to smell like cheese. They also recommend storing new wee bubbly in a sealed container (which is different to eveything else I’ve read) to stop any nasties getting in. It just shows that you can’t always learn everything from the internet – sometimes a bit of face to face with an expert just can’t be beaten.
I’m a bit gutted about poor wee bubbly as I’d nurtured him from just a baby and he was doing so well up until recently, but am delighted to have a strong and fresh starter to play with, and a whole heap of new ideas and recipes to try.
To my friends out there that ate some of my sourdough banana bread – I’m so sorry….
Kidding! I made that batch before the bubbly went bad #gladIdidn’tpoisonmypals