Sourdough Starter

I’ve had a theory for a while that was recently confirmed by an article I was reading about the connection between sourdough bread and Celiac disease. According to the article, the fermentation of the sourdough starter helps to break down gluten in wheat. Interesting.

I’ve also learned that sprouting grains prior to drying and grinding for flour further breaks down the gluten protein. Very interesting…

Still further interestingly, ancient grains tend to have less gluten in them from the get-go. Grains like amaranth, einkorn, spelt, and kamut (or Khorasan wheat) contain less gluten than today’s commercially grown wheat, barley, and rye.

That got me a’thinkin’… I decided to try a combination of these de-glutening techniques to see if there’s a chance I may be able to tolerate some freshly homebaked, sprouted, sourdough bread.

First things first, I had to create my starter.

I added 1 cup of gluten free all purpose flour to a mason jar of 2/3c water, and 1 Tbsp. sugar. I capped the jar, and shook well, and left it on the counter for 48 hours.

When I checked on it this morning, it was bubbly and smelled perfect for use. I decided to feed it a tablespoon of flour and a tablespoon of sugar and let it go for another day or two.

Then, I started to soak my grain for sprouting. I went with spelt this time because it’s what was available in my grocery store.

It was rinsed, drained, and put in a jar with water to soak for 24 hours.

Tomorrow the grain will be drained and rinsed and the sprouting process will begin. Depending on the speed of sprouting, I plan to let it sprout for 5 days before drying and grinding it into flour.

Once the spelt is ground to flour, the plan is to mix it with some 1:1 gluten free flour and bake it into sourdough bread.

Depending on the reaction and tolerance me and my son have to the end result, we may do our bread this way from now on. All I know is that a little extra effort on my part would be well worth the money we’d save on buying expensive and small gluten free loaves of bread at the grocery store.

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2 thoughts on “Sourdough Starter

    1. Precisely. This means the dough doesn’t quite rise as much and is a little more dense. I’ve already tried it with the gluten free flour blend, and while dense, it was also very soft and not at all dry or hard like most commercial gluten free bread. That alone make home baking worth it to me.

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