Today’s posting is part of Real Food Wednesdays.
Hosted today over at Kelly’s - Thanks Kelly!
Earlier this Spring I started making a wild yeast starter with grapes. So far I’ve gone no where with that adventure – maybe try it again later. You can read my postings on it here - Part 1 , Part 2 and my last posting. By the last posting I ended my quest of doing it with grapes.
After lots of searching I found a Wild Yeast Sourdough Starter recipe @
You can find the complete instructions here for the recipe I am following using organic whole grains of whole wheat / rye and pineapple juice.
The photo above I took this morning as I completed day 3 in the process. The recipe was submitted back in 2005 by the Sourdough Lady. At that time she had 5 years of experience in Sourdough breads and various starters. She explains how sourdough works in culivating the right enviroment for it. The why’s and how’s of getting a good starter.
I’ll post again at next weeks Real Food Wednesday where I’m at in this. This wild yeast starter seems to be coming along just fine and I expect I’ll be making bread before long. I am really looking forward to moving on over to all sourdough bread for the digestibility it gives to bread – let alone the wonderful flavor.
I made sourdough breads years ago…but all my starters were your standard ones with milk or water and usually boosted with yeast. I want to completely stop the use of yeast…….which I am beginning to believe that not only can whole grains / and your adulterated flours worked up in standard bread recipes tend to give digestive problems to many; I think yeast is part of the problem also. Don’t ask me for my reasoning in that. It’s nothing more than my own observations of how it’s affecting various ones…..with producing gasses in our guts that cause upset.
If you haven’t seen Ann Marie’s posting on Sourdough head on over to Cheeseslave and read about the Top 10 reasons to eat Real Sourdough Bread.
I know over at Cheeseslave it says Gluten Intolerant folks should be able to eat whole grain sourdough breads and I am sure this works for some. There is very little hope that my husband will give it a try…..he gets very sick from all the glutens and it’s not just a one day bout..it lasts for several days and it’s not worth it.
Today I am going to start a Gluten Free Wild Yeast Starter. Using 2 of the grains – brown rice / millet found in the bread I make for my husband along with the pineapple juice and see where it all leads. Following the above recipe for Wild Yeast Sourdough Starter. Hoping it does work…it would make his bread even far more digestible and give it that sourdough flavor. It’s a delicious bread I must say and the only one I’ve actually accomplished making a Loaf. Gluten free breads boughten are nothing but lead door stops and so are many of the recipes out there about the same or absolutely tasteless….cardboard tastes better than some of them I’ve tried making or bought.
Seeds of the Word: ” The law of the Lord is perfect, converting the soul; The testimony of the Lord is sure, making wise the simple; The statutes of the Lord are right, rejoicing the heart; The commandment of the Lord is pure, enlightening the eyes; The fear of the Lord is clean, enduring forever; The judgments of the Lord are true and righteous altogether. More to be desired are they than gold, Yea, than much fine gold; Sweeter also than honey and the honeycomb.” Psalm 19: 7-10
That’s looking really good, Pamela! Can’t wait to see how it turns out
Thanks for stopping by………I’m looking forward to the results myself!
Just had a look at Day 3 about 10 minutes ago and it’s bubbling.
Got the Gluten Free starter going now, also.
This is my first visit to your site…loved it! I will check it out more tomorrow when I have more time to read. Looking at your Kombucha info – I have just started making my own.
wow I think it’s great that you are to the point where you crave HEALTHY foods .
Hi Pamela! Thanks for stopping by my site and saying hello. Love that you have my button on your page, too. You are so sweet.
I wouldn’t touch sourdough bread if my life depended on it. I think it’s wonderful that you are so supportive and loving – your husband is a lucky man. I’ve not seen a good GF sourdough bread recipe so if you’re able to pull it off let me know.
I took a bread baking class and then came home and tried them GF. It was good but not great, and I am not a bread lover so I left it at that. I can make a beautiful, braided challah and a faux braid with preserves & cream cheese but the bread was just too dry.
I went without bread for so long that it doesn’t really matter to me anymore.
Hi there, I just found your blog. Making Sourdough is on my list of things to do this year. It has always seemed a bit overwhelming. I will be back to your sight. thanks for the post!
[...] is a start in the right direction. Then add in fermentation in the forms of Sourdough read here & here, lacto fermenting vegetables, soaking grains, flours, making Kombucha, drinking raw milk [...]
Thank you for stopping by
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I would not say we “crave” healthy foods; what I would say is that we DESIRE to put into our bodies foods that nourish us and give us better health. We basically have been eating healthy for years with some junk food here and there…….but for the most part that has been eliminated. I am working towards the goal of removing 100% – foods that are not nutrient dense and don’t nourish our bodies. There are many many healthy alternatives to our daily sustenance. Nourishing Traditions – by Sally Fallon on Dr. Westin A. Price’s research is the best starting point to move towards that.
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Thanks for stopping in
Hi Amy ~ Thank you for your comments.
! I will try to get around to posting that recipe in the near future – it really is delicious and nearly every time it does turn out well. There’s an occasional flop just like any bread recipe. It’s a moist bread – no dryness to it. But is a far more nutritious recipe than any I have found so far…….so many call for cornstarch and we are trying to stay away from it as the main “flour” in the GF breads.
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From reading your profile your not necessarily gluten intolerant but found removing the glutens from your diet your health became better. My husband was never diagnosed as a Celiac…we self diagnosed by his symptoms and he had over night results going gluten free. He had all the classic if not worse signs of it.
I posted one of the GF breads on my blog that I’ve made for my husband…it really does taste good. You can find it in my search button under Gluten free / dairy free bread posted June 4th 2009. This one in particular I rarely make but do fall back on it when in a hurry since it’s faster to make and it’s done biscuit style. I searched long and hard for a more nutritious GF bread for him – no way he would forgo bread he loves his sandwiches
I don’t know if my GF sourdough will work out or not……time will tell. I sure am praying it will. It is through experimenting you learn.
One thing to keep in mind……….GF Breads are not doughs……they are batter breads
P.S. I would encourage you to get a hold of a copy of Nourishing Traditions if you don’t already have one. It will even further take your health to a better level. Keep up the encouragement you give to others that are having Gluten intolerances / and or allergies.
Thank you for stopping by. I hope you’ll find all my instructions helpful.
It’s not all that hard to do……once you get the hang of it, it will be easier than you imagined.