Comments on: Slow Ferment Sourdough Bread

By: Kathy

Kathy — Mon, 24 Nov 2008 21:42:37 +0000

Dear Clive,

I received the San Francisco sourdough starter from Sourdoughs International last week and started activation on Friday night per included instructions (add 3/4 c. flour and 1 c. warm water to the starter, mix and start at 90 degrees). Within 24 hours, it was bubbling nicely, so I fed it another 1 c. flour and 3/4 c. warm water. The instructions said to then move it to 70 degrees to give the yeast a better environment. I did that for about 8-10 hours but didn’t notice any new activity (bubbling, etc.). I then fed the mixture again and put it back to 85 degrees. Since then, it isn’t doing anything. There is a small layer of hooch on top, and it smells just like sourdough (nothing funky). Any advice on whether it’s eventually going to get active again? The instructions say that it’s done activating when a new feeding provides foam and bubbles that reach the top of the jar in a 2-3 hour time period. I have sent them an email, too, but thought you might have some insight.

BTW - I have Ulcerative Colitis and have been strictly (and very successfully - no meds, no symptoms) following the Specific Carbohydrate Diet (SCD) for the past 18 months (no sugar, no starch). I am praying that your slow-ferment method might allow me to once again eat bread!

Thanks!

Kathy

By: Becky Uhlenbrock

Becky Uhlenbrock — Thu, 20 Nov 2008 00:24:23 +0000

Dear Clive,
I would like to buy your book and I have several people interested also. I live in Oxford, Ohio, United States. I could not find another way to contact you.

I have a small health food store at the local farm where I buy our raw milk. I sell a lot of bread and I would enjoy making your recipes. Can I buy ebooks and print each one? What is the best way to obtain your book?

Sincerely,

Becky Uhlenbrock
Nourishing Provisions

By: M.J.

M.J. — Wed, 29 Oct 2008 22:30:27 +0000

Hi Jennifer,
i reckon you should check out sue dengates website for info on additives and food intolerance and sally fallons book, nourishing traditions. These 2 references should help you sift through the crap! It is essential to soak beans and lentils as you will find out when you read sallys book!…… Good luck, your onya way.

By: Jennifer

Jennifer — Wed, 29 Oct 2008 03:14:23 +0000

I have become very intrigued. I grew up on the “American diet” of crap and junk and in the past two years I have just discovered how horrible this is for us to eat all the time. My son has had developmental problems directly linked to diet and intolerance to additives. Ever since I discovered this I have been driving my family crazy trying to eat “right”. Problem is that everybody has their own version of eating right and I have had to weed through all the modern fads to get to the real info. I have been making everything from scratch because it is so hard (in the US) to find products without nasty additives. I really want to try your recipe but am nervous about using the yogurt. My son is lactose intolerant and I try to avoid dairy whenever possible. I would love to get some good raw dairy products (which would probably be easy for him to digest) but sadly they are outlawed where we live. What would be a good thing to substitute for the yogurt in your recipe? Also, do you know if it is essential to soak beans such as lentils or black beans? Does this do anything for them besides making them cook faster? Thanks for all the info.

By: Meredith

Meredith — Fri, 10 Oct 2008 04:05:20 +0000

Hi Clive, I found your article very interesting to read. I’ve been attempting to make sourdough loaves for over a year now, using various sourdough starters that I have bought, or made from local yeasts etc, but my husband dislikes the tangy taste, and most of the time I have a great first rise, and the second rise just doesn’t happen no longer how long I leave it. My understanding was that I had to avoid bakers yeast as it was too fast acting and would upset the intestinal balance in my stomach, but you’re suggesting if you leave bakers yeast out for longer then it will still be ok? Does the sourdough bread made your way, but using bakers yeast still have that typical sourdough taste? Do you know anyway I can make good healthy bread that will be acceptable to my husband - who really only likes bland plain white bread? (I’m hoping we can reach a happy medium!)
Thanks

By: Lolita

Lolita — Mon, 06 Oct 2008 18:41:11 +0000

Clive,
Have you seen this recipe, it does not use yeast. Yes I use your ginger. I was going to try mostly wheat, some rye (like the taste) and some barley, what do you think? I will keep at it. Look at the recipe below and give me your thoughts. Your article is great and I think you are dead one especially when takes into account the hybridizing of wheat.

Thanks,

http://www.healthtruthrevealed.com/full-page.php?id=11003110604&&page=article

By: Clive

Clive — Mon, 29 Sep 2008 00:22:12 +0000

OK, better this time, cool.
Ya use the Ginger powder?
Barley, rye, spelt, corn, rice flours all make for heavier, less-rise breads.
You need at least 70% plain wheat flour in any combo, or second rise may take ages.
I use 80% wheat, 10% spelt, 10% kamut flour, latter gives lightness.
Keeping AT it also,
Clive

By: Lolita

Lolita — Fri, 26 Sep 2008 17:25:38 +0000

I used baker’s yeast, warm not hot water and yes it dissolved. I get a great first rise but the second is poor. It was little better this tiime. Should I use barley, rye and wheat? I will keep at it.

Thanks.

Lolita

By: Clive

Clive — Tue, 23 Sep 2008 23:25:58 +0000

Lolita PS,
Yes, the ratio of wheat flour to rye you mentioned will create a heavy loaf, since rye has little or no rising capacity. Much better to have only about 10% rye, until that is, you become more experienced.
Ciao Clive

By: Clive

Clive — Tue, 23 Sep 2008 23:23:01 +0000

Lolita,
Was the yeast baker’s yeast? Like granules?
You didn’t use brewer’s yeast? I must ask.
Did you dissolve the yeast completely before using, as per recipe?
Was the yeast water only warm, not hot?
Latter kills the yeast.
OK, I’ve realised that you, being in the US, operate on the Fahrenheit scale. All of the temperatures mentioned in my book are Centigrade, so my 170 degreesC = approx 360 degreesF, so your oven is fine.
You baked at 300F, which is too low. It needs to be 340 for 40 minutes, 35 minutes if you like the bread to be a little moist.
As for rising, the dough needs only to sit overnite, like 5pm > 7am next am, that’s 14 hours.
The conditions you described seem ok.
What you need to see in the morning is that the dough has risen about double, and that the dough surface has many air bubbles in it.
Easily, by that stage, the gluten has been converted to a digestible, non-allergenic state.
Of course, there are people, with coeliac disease, who may be allergic to gluten IN ANY FORM.
But these folk are not common.
Once you punch the dough down in the morning, you then cut off loaf size pieces and re-knead before placing in oiled tins for second rising, correct?
The loaves should rise approx double again in the tins before you place in pre-heated 340F oven.
OK, try again girl,
Lotsa love,
Clive