Bob's Red Mill Secrets of Sourdough

The Benefits of Sourdough

An Age-Old Tradition Working with sourdough is an age-old tradition based in necessity, flavor and craftsmanship. We’ll take you on a journey from building your starter, to making delicious sourdough bread, to creating all kinds of baked goods!

Sourdough is different from other types of bread because it’s fermented. Active yeast cultures, or probiotics, produce lactic acid and give sourdough its signature tangy taste. Lactic acid may help other nutrients become more readily available, digestible and absorbable, and it reduces the risk of spoilage.

Contents

Compared to traditional white bread, sourdough contains:

Probiotics

• The Benefits of Sourdough • Ingredients and Tools • Step 1: Making Your Starter • Step 2: Maintaining Your Starter • Step 3: Using Your Starter

Lactic Acid

• Recipe: Sourdough Flatbread with Roasted Seasonal Veggies, Hummus and Goat Cheese • Recipe: Moroccan Lamb Stuffed Eggplant with a Sour Garlic Cream Sauce • Recipe: Sourdough Crêpes Rolled with Labneh, Reduced Balsamic and Sautéed Oregon Cherries