Soaking any grain or flour
…makes it easier for the body to digest and absorb.
When making sourdough you are actually cultivating beneficial bacteria (lactobacillus) and yeasts that lives on the starches and sugars pleasant in the flour, here’s 5 reasons you’d want to use sourdough to make bread and other treats!
- Increases beneficial lactic acid – the increased pH creates the ideal environment for phytase which breaks down phytates or phytic acid which reduces mineral absorption.
- It Predigests starches – making it easier digestible
- Breaks down Gluten – it breaks gluten down into amino acids (the building blocks of life) making it more digestible. Gluten is made of two componenets called gliadin and glutenin. Lactobacilli in sourdough breaks down the prblematic part which is the gliadin but not the structural part called glutenin. In one study a four hour ferment managed to break down 80% of the gliadin wich will normally take 8 hours. Another study found that under certain conditions, a sourdough culture could break down the gliadin proteins enough that they would not be toxic to those with celiac disease.
- Makes you feel fuller for longer
- Acts as preservative – when making sourdough bread the active bacteria called Lactobacillus keeps the pH favorable to protect the bread from forming mold. Conventional bread can spoil and harbor mold BEFORE it’s visible and eating mold can be harmful.
Kombucha Sourdough Starter
First off you take equal parts of kombucha with some yeasty bits left in it.
- 1 1/2 cups of flour
- 1/12 cups of kombucha (with yeasty bits)
Combine the ingredients by string it in a nonreactive jar. A clear see through glass jar would be fine.
Close the mouth of the jar with a breathable cloth and rubber band.
Put the jar on your counter or on top of the fridge till tomorrow the same time.
When will the starter be ready:
If you see bubbles – big ones and small ones, then your starter will be ready to use.
The microorganisms that have formed, the ones breaking down the starches and making the flour easier to digest, will need more food to eat and that’s why we are feeding them with 1/2 cup of flour and 1/4 cup of water (or kombucha) every 12 hours.
The starter can be moved to the fridge to slow the starter down and give you some breathing space. There’s two things that you’ll do different when doing this and that is to Close the top with a solid lid AND to feed the starter every week! 1/2 cup of Flour and 1/4 cup of water
To ensure that the starter is ready for baking, use it within 3-4 hours after feeding.
Always keep at least a 1/2 cup starter alive for the next recipe. Extra Starter can be discarded or kept in the fridge.
What’s the liquid that’s forming on top of my starter?
No need to be alarmed, that’s the hooch and pose no threat. Simply pour it off and carry on feeding the starter as usual. It’s normally an indication that the starter is hungry.
Making Kombucha Sourdough Pancakes
- 2 Cups of Sourdough Starter – after fed and @ room temperature
- 2 Tablespoons Sugar / Honey OR Jam
- 1 Egg
- 4 Tablespoons / 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon Baking Soda
Whisk the eggs, Add all (except the baking soda) the ingredients into a mixing bowl and stir in with spatula. Careful not to over mix.
Get your pan ready and heat to medium high, lightly drizzle with oil as we don’t want the pancakes to stick to the surface.
Add the baking soda to the mix 1 minute before you are going to spoon the batter into the medium hot pan. Make sure it’s stirred in well.
Spoon spoonfuls of batter into the frying pan and let it cook for 1-2 minutes each side. You’ll know your pancake is ready to flip when you see bubbles forming all over, i usually wait until the side (bottom part) of the pancake looks more solid and then I flip.
Serve the pancakes as is or add some sliced banana with a sprinkle of cinnamon over it. Or serve with fruit of your choice.