This is the 5th anniversary of Sourdough September, created by The Real Bread Campaign and part of the food and farming charity Sustain. Schools, mills and food festivals will be running classes and sharing information on the joy of sourdough.
What is it?
Using a sourdough starter is the original way of raising a loaf of real bread.
Flour - Water - Time - Care = Sourdough
The yeasts and bacteria naturally present in the flour create the starter culture which is then used to leaven luscious loaves.
Check out this simple method for making your sourdough starter, something children could easily be doing in school as a project this month.
Once you have made your sourdough starter, just make sourdough bread with this recipe
- Longer preparation time so gluten is broken down into amino acids which aids digestion.
- Prevents effects of phytic acid and makes bread easier to digest.
- Acetic acid is produced which acts as a natural food preservative so your loaf lasts longer.
- Lower in the Glycemic Index (GI) so less fattening.
- Contains vitamins B1 and 6 and 12, folate, thiamin, niacin, magnesium, calcium, manganese, phosphorus, zinc and potassium.
- Tastes great!