#is sourdough healthy

[northbirdblog]

Sourdough pizza

This is our Friday night tradition: Homemade Sourdough Pizza and a family movie!

[kidoas]

Scrambled eggs and butter with strawberry jam toast

[peaceloveandbunnies]

(Sour)Doughnuts for the boyfriend <3 <3 <3

Recipe link, commentary, and tips below the cut!

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✌️💛🐇 ∿ My blog depicts, promotes, and celebrates slow, clean, and intentional living. Peace should be accessible to all, regardless of financial status or appearance. Be sure to remember that partaking in one or more of these lifestyles does not or can not always match the aesthetic it's associated with. Be well and know that you are loved!

These sourdoughnuts are such a delight, and they're vegan! Clear instructions and a tasty end product. They aren't very sweet on their own, which is perfect because once they are glazed there's no sugar-overkill. I had some issues with proofing due to my climate, but it was no fault of the recipe.

I've got a very sensitive stomach when it comes to fried food, so I took the time to learn how to air fry them. You can see by my comparison shot of my first donut and my last that it was a bit of a learning curve, haha! If you wanna give it a shot, I brushed them with some coconut oil and air fried at 350 F for 14 minutes, flipping halfway through. We also made followed our own glaze recipe as opposed to the one linked in the recipe, but I'm sure any type of glaze will leave you with a delicious and gut-healthy treat.

[lessnearthesun]

I just had an ice cream sandwich peace and love on planet earth 🕊️

[citrus-snail]

farmers market goodies ❤️

[video-recipes]

Courgette & butterbean bowl

Sophsplantkitchen on tiktok

INGREDIENTS

2 × large courgettes, cut in half and then into wonky triangles

8-10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 × 400g tins of pre cooked organic butterbeans + their stock (the water in the can)

For the cashew cream, blend:

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch

Juice of one lemon

1/2 tsp salt

Ground black pepper

2 garlic cloves

Around 60-80ml of water for blending consistency

To serve:

Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)

Fresh basil

Lemon zest

[palomajena]

i have eaten about 1000 calories worth of ice cream today probably

[northbirdblog]

Learn how to make these easy and tasty Sourdough Pizza Pockets (Panzerottis) for dinner!

They also make a great packed lunch if you make ahead and freeze/reheat!

Visit: https://thenorthbirdblog.com/2023/08/01/sourdough-panzerotti-pizza-pockets/

[kidoas]

Homemade honey granola with pesto and cherry tomato sourdough toast

[macroglossus]

fucked up and the top of my dough was crinkly as hell. came out gorgeous my beautiful beautiful tasty friend

[radwaninsights]

Breakfast Perfection: A Technical Look at 10 Irresistible Sourdough Pancake Recipes for Every Palate

This technical book explores the art and science of sourdough pancake making, providing readers with a comprehensive guide to mastering this timeless dish. It covers creating a healthy starter, fermentation, and dough handling, offering insights to achieve the perfect stack of sourdough pancakes. Join the culinary journey to discover the secrets to achieving light, fluffy, and tangy goodness.

[toastful]

Gut Healthy

By Greg Schmitty

(Dedicated to Jeshastevens on TikTok… you have led me astray for the last time)

it was Sunday night

You wanted another

Iced cream

Sandedwhich

You were craving

Two soft and chewy

Chocolate chip cookies

A layer of

Vanilla ice cream

In between

The cookies were sour dough

And naturally fermented

So they were

Gut healthy

Gut healthy

For you

But not for me

Your gut biome rejoice

At the blessing of

Fermentation

Your crops flourished

Your nations grew healthy

Gut healthy

My gut biome wept

Pillaged

Crops salted

Land flooded

The balance upset

As an upset stomach

Cursed with disease

I

B

S

Nation collapsed

Torn asunder

Only darkness

A war cry

A hurricane

Then nothing

But it was gut healthy

She said

Naturally fermented

Gut healthy

Two soft and chewy

Chocolate chip cookies

With a layer of vanilla ice cream

In between

It was gut healthy

For who?

What is gut healthy for God

Makes humanity weep

[rebelichor]

I just really like her 'I'm fine' face. Okay babygirl, no one believes you.

[culinaryplating]

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.