Valentine’s Day Heart-Shaped Sourdough Loaf

There’s something truly special about baking sourdough—it’s a slow, mindful process that transforms simple ingredients into a beautiful, nourishing loaf. This heart-shaped sourdough bread is a perfect way to share love through food, whether for Valentine’s Day, an anniversary, or just because. With its golden, crispy crust and soft, airy crumb, this loaf is not only a treat for the taste buds but also a feast for the eyes.

Sourdough bread has been cherished for centuries, known for its deep flavor, natural fermentation, and gut-friendly benefits. The long fermentation process enhances digestibility while creating a rich, slightly tangy taste that pairs wonderfully with both sweet and savory toppings. This heart-shaped version is a playful twist on a classic, bringing warmth and charm to any table. Whether you’re a seasoned baker or just starting your sourdough journey, shaping your loaf into a heart is a fun and creative way to spread a little extra love. ??

Valentine’s Day Heart-Shaped Sourdough Loaf

Ingredients

  • 500g (4 cups) bread flour
  • 350g (1 ½ cups) water
  • 100g (½ cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) salt

Instructions

1. Mix the Dough (Autolyse)

  • In a large bowl, mix the flour and water until combined. Let it rest for 30-45 minutes.
  • Add the sourdough starter and mix well. Let it rest for 20 minutes.
  • Sprinkle salt over the dough and mix until incorporated.

2. Bulk Fermentation (4-6 hours at room temp)

  • Perform stretch and folds every 30 minutes for the first 2 hours.
  • Let the dough rest and ferment until it has risen about 50%.

3. Shaping the Heart

  • Lightly flour your work surface and gently turn out the dough.
  • Pre-shape into a round and let it rest for 20 minutes.
  • To form a heart:
    1. Shape the dough into an oval.
    2. Use your fingers to pinch a small indent at the top center.
    3. Gently elongate and taper the bottom to create a point.
    4. Tuck the sides slightly to enhance the heart shape.

4. Cold Fermentation (Overnight in the Fridge)

  • Place the shaped dough into a well-floured heart-shaped banneton or a bowl lined with a floured towel.
  • Cover and refrigerate overnight (8-12 hours).

5. Baking the Loaf

  • Preheat the oven to 475°F (245°C) with a Dutch oven inside.
  • Place the dough on parchment paper and gently score the heart shape for definition.
  • Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
  • Remove the lid and bake for 15-20 more minutes until golden brown.

6. Cool and Enjoy!

  • Let the loaf cool completely before slicing.

Soft Sourdough Sandwich Bread

Soft sandwich sourdough bread is a delightfully tender and versatile loaf. It has a subtle tang from the sourdough starter, a soft crumb that slices easily, and a light, golden crust. This bread is enriched with ingredients like honey and avocado oil which make it softer and less chewy than traditional artisan sourdough. It’s perfect for sandwiches, toast, or even French toast, offering a balance of flavor and texture. You get the tang of sourdough with the softness of traditional bread.

For the best soft sourdough sandwich bread, a kitchen scale ensures your dough has the perfect hydration and ingredient balance, leading to predictable results and a superior loaf! This scale is perfect and affordable! I resisted the scale for a long time but now I see it makes it so much easier!

Why Weighing Ingredients is Better Than Using Cups

  1. Precision:
    • Weight measurements are exact, eliminating variability caused by how ingredients are scooped or packed into a measuring cup. For example, flour can compress or aerate, leading to significant weight differences in a “cup.”
  2. Consistency:
    • Baking is a science, and even small deviations in ingredient ratios can affect the outcome. Weighing ensures consistency every time you bake.
  3. Efficiency:
    • Weighing is quicker and reduces the number of tools used. You can measure directly into your bowl, avoiding multiple cups and spoons.
  4. Universal Accuracy:
    • Recipes using weight measurements are consistent globally, regardless of regional cup sizes (which can vary slightly between countries).
  5. Liquid and Solid Measurements:
    • Weighing works equally well for liquids and solids, removing confusion about measuring sticky or dense ingredients like honey or sourdough starter.

Ingredients:

  • Active sourdough starter: 1/2 cup (100g)
  • Warm water: 1 cup (200g)
  • Avocado or Olive Oil: 1 1/4 tbsp (20 g)
  • Honey: 1 tbsp (20 g)
  • Bread flour: 3 1/2 cups (400 g)
  • Salt: 1 1/2 tsp (8g)

Instructions:

  1. Mix the Dough:
    • Using a stand mixer, combine the sourdough starter, warm water, milk, melted butter, and honey. Stir well to dissolve.
    • Add the bread flour and salt. Mix until the dough comes together into a shaggy ball.
  2. Knead the Dough:
    • Use a stand mixer with a dough hook for about 6-8 minutes.
    • If you don’t have a mixer, mix by hand kneading on counter for 7-8 minutes until smooth.
    • Let the dough sit for one hour covered.
  3. Stretch and Fold:
    • After one hour stretch the dough, turn bowl 1/4 and repeat 3 times.
    • Rest another hour and repeat stretch and fold process.
  4. Bulk Fermentation & Shape the Loaf::
    • Lightly grease a 9×5-inch loaf pan.
    • Place the dough in prepared pan and cover it with a damp towel or plastic wrap.
    • Let it rise at room temperature until it doubles in size, about 8-10 hours (depending on the temperature and the activity of your starter).
  5. Bake the Bread:
    • Preheat your oven to 375°F (190°C).
    • Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.
    • Optional: Brush the top with melted butter immediately after baking for a softer crust.
  6. Cool and Slice:
    • Remove the bread from the pan and let it cool completely on a wire rack before slicing.

This bread is soft, slightly tangy, and perfect for sandwiches. Enjoy!

Sourdough Discard Chicken and Dumplings

Sourdough Discard Chicken and Dumplings is the perfect comfort food, blending the rich warmth of homemade chicken soup with pillowy, tangy dumplings. Let’s face it comfort food is where it’s at.

Comfort food is like edible nostalgia—a warm, familiar hug on a plate. It’s the type of food that feels nourishing and soul-satisfying, often tied to memories of home, family, or simpler times. Comfort food dishes are usually rich in flavor, hearty, and filling, and they evoke a sense of coziness, safety, and calm.

Here’s my favorite recipe for Sourdough Discard Chicken and Dumplings that’s comforting, hearty, and a great way to use sourdough discard!

Ingredients

For the Soup:

  • 1 whole chicken (about 4-5 pounds) or 1 pound of boneless chicken thighs/breasts
  • 8 cups chicken broth
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter

For the Sourdough Dumplings:

  • 1 cup all-purpose flour
  • 1/2 cup sourdough discard
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp melted butter or olive oil
  • Fresh herbs like parsley or chives (optional)

Instructions

Step 1: Make the Soup

  1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery, cooking until softened (about 5-7 minutes).
  2. Add the garlic, cooking for another minute until fragrant.
  3. Pour in the chicken broth, add bay leaf and thyme, and season with salt and pepper.
  4. Place the whole chicken or chicken pieces into the pot and bring to a boil. Lower to a simmer, cover, and cook until the chicken is cooked through (about 20-30 minutes for boneless pieces, 1-1.5 hours for a whole chicken).
  5. Remove the chicken from the pot. Let cool slightly, shred the meat, and discard any bones or skin. Return shredded chicken to the soup.

Step 2: Make the Sourdough Dumplings

  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. Stir in the sourdough discard, milk, and melted butter until just combined (avoid over-mixing). If desired, add fresh herbs to the batter.
  3. The batter should be thick but spoonable.

Step 3: Cook the Dumplings

  1. Bring the soup to a gentle simmer. Drop spoonfuls of the dumpling batter onto the soup (about 1-2 tbsp per dumpling).
  2. Cover the pot and let the dumplings steam for 10-12 minutes, until they are puffed and cooked through. Avoid lifting the lid during this time.

Step 4: Serve

  1. Remove the bay leaf and adjust the seasoning of the soup as needed.
  2. Ladle soup and dumplings into bowls, garnish with fresh herbs if desired, and serve warm.

This dish is a hug in a bowl! The combination of warm, savory broth, wholesome vegetables, tender chicken, and sourdough dumplings is deliciously filling and satisfying, perfect for cozying up on a chilly day. Enjoy your cozy bowl of Sourdough Discard Chicken and Dumplings!

Sourdough Pumpkin Cookie Bars

Here’s a delicious recipe for Sourdough Pumpkin Cookie Bars—perfect for fall and a great way to use sourdough discard!

Ingredients:

  • Wet Ingredients:
    • 1/2 cup sourdough discard (unfed)
    • 1/2 cup unsalted butter, melted
    • 1 cup pumpkin puree
    • 1 cup brown sugar (packed)
    • 1/4 cup granulated sugar
    • 1 large egg
    • 1 tsp vanilla extract
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp cloves
    • 1/4 tsp salt
  • Optional Add-ins:
    • 1 cup chocolate chips or white chocolate chips
    • 1/2 cup chopped nuts (e.g., pecans or walnuts)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
  2. Mix the wet ingredients: In a large bowl, combine the sourdough discard, melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and fully incorporated.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  5. Add optional ingredients: If using chocolate chips or nuts, gently fold them into the batter.
  6. Bake: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and slice: Allow the bars to cool completely in the pan before slicing into squares or bars.

Enjoy!

These cookie bars are soft, moist, and packed with warm fall flavors. The sourdough discard adds a subtle tang that pairs beautifully with the pumpkin and spices!

Sourdough Discard Chocolate Chip Cookies

These sourdough discard chocolate chip cookies are so good! The sourdough gives them moisture and a bit of tangy goodness.

I’ve been making sourdough bread for about six months and have mastered a few of the discard recipes like banana muffins, waffles, English muffins and crackers. If you aren’t sure what I am talking about the “discard” is the stuff you would throw away when feeding your starter—I keep mine in a jar in the fridge so when I get the push to bake something, I have extra for some fun recipes.

I am a huge fan of cookies but rarely make them because I have zero self control when it comes to cookies. Thankfully I have a house full of people coming this weekend who will gobble these up in no time.

Sourdough Discard Chocolate Chip Cookies Recipe

*This recipe requires you to chill the cookie dough for at least 2 hours FYI! Don’t skip this step because it will help your cookies bake up the best!

Ingredients:

• 1 3/4 + 1 Tablespoon all-purpose flour

• 1 tsp. salt

• 1/4 tsp. baking soda

• 1/2 tsp. baking powder

• 1 large egg

• 1/2 cup sourdough discard

• 1 tsp. vanilla extract

• 1 stick of butter

• 1/2 cup light brown sugar

• 1/2 cup white sugar

• 1 1/2 cups of semi-sweet chocolate chips (butterscotch chips are great, too!)

How to Make Sourdough Discard Chocolate Chip Cookies

1. In a large bowl mix all your dry ingredients. Use a fork to whisk together the flour, baking soda, baking powder and salt and then set aside.

2. In a separate smaller bowl, mix together the egg, sourdough discard and vanilla. Set aside.

3. In a mixer add your cold, cubed butter and both the brown and white sugar. Beat on low-speed until the mixture forms small crumbles. This shouldn’t take more than 1 minute. Add the chocolate chips and mix for another 30 seconds. You can also hand mix just make sure everything gets incorporated well.

4. Add all your dry ingredients and mix on low-speed for about 30 seconds or a few minutes by hand. Once the dough begins to pull away from the bowl, you’re good! Don’t over mix.

5. Make small balls of dough either with a cookie scoop or a large spoon. Place on a parchment paper lined cookie sheet. Put cookie sheet in the refrigerator for at least 2 hours. I have also used a mini muffin pan like this, or in a pinch for time made cookie bars using a baking pan like this.

6. Bake for 15 minutes at 375 degrees or until golden brown.

If you happen to have any left, you can store in an air tight container and these also freeze really well. I also love to give a little gift to others using this cute boxes you can write a special message on.

Yum!

Adapting to Change

Through life we really are adapting to change constantly.

What initially may feel like a huge hurdle soon becomes a seamlessly easy routine.

I’ve experienced this so much in my adult life without ever really connecting the dots that I have indeed adapted to situations that initially felt so overwhelming. New jobs, divorce, selling a home, retirement, and illness are all examples of hurdles and yet, somehow, most of us endure them. In fact, many times we come out better on the other side. I see it clearly now.

The covid pandemic was a perfect example for me personally at this resiliency to adapt that I now believe we are all wired with, if we are open to it, and have the capacity to be somewhat flexible.

The world shut down and the places I was teaching yoga at closed their doors to visitors, and the major health club I was a regular fixture at closed. I had to switch gears quickly. After just two days of wondering how I would earn a living, I started offering virtual yoga through recorded sessions that I sent out to my followers and on social media. Within a week I had a YouTube channel and life soon became one of virtual yoga sessions and staring at my face for hours a day on a computer. My business model was to accept donations by trusting that those who could pay would, and those who were also faced with uncertainty, would simply use the videos to get through, and pay it forward somehow when they could.

I had great success and brought in an extraordinary amount of abundance during the lockdown.

Just like that. I adapted to change.

Many yoga teachers were in the same boat and many opted for perfectly curated videos with platforms to offer memberships, on demand payment and pay-for access type features. It seemed every week another platform was being marketed to sell your offerings. I never really wanted to “sell”, but rather I opted to give with an extended hand to receive, if that was in the heart of the giver. Maybe a naive business model and one I return to thinking about from time to time, but never can seem to switch to a “pay for my content” business model.

Just like that. I adapted to the change.

Once the world opened back up and my daughter was back to in-person day programming, I started to rethink how I would get my feet back into teaching yoga to those with neurological conditions and those living in settings that prohibit them from easily accessing yoga. I knew I didn’t want to be an online sensation and I felt I needed to be back serving my people. I do still love giving my YouTube channel a weekly recording. I have some amazing followers there and I also love my studio classes. The majority of my work remains to be my specialized yoga in assisted living settings.

The spring that the world reopened, I sat in a coffee shop doing a quick google search of “residential programming for adults with brain injuries near me”. I watched in awe as a modest list popped up. I emailed six agencies and by the end of the day, I had six contracts to begin teaching in their residential homes.

Just like that. I adapted to change.

I started the two days a week commute with sometimes 250 miles of driving round trip. At first, I felt this kind of driving would be grueling and perhaps even too much. I saw that much driving as crazy and wondered how I would do it, especially in the big city of Denver that I did not really know. People questioned my rational at driving so much for a 40 minute yoga session that I charged only $55 for. I let the naysayers say what they wanted but I forged on. Within a really short time the “long” commutes turned into enjoyable drives and it turned out to be really no big deal. I quickly learned the routes and found joy in not having to use my GPS as I remembered the streets. And within a short time I added another day and 26 more homes to the commute week, toppling out at over 50 different homes and teaching over 65 classes per month while sometimes driving anywhere from 800-1000 miles per week.

Just like that. I adapted to change.

Two weeks ago I had total hip replacement and once again was faced with having to adapt to some major changes, although these are likely temporary as I continue heal. Through the healing process however I am keenly aware at this concept of adapting.

The first few nights sleeping with the horrific stabilizing wedge was grueling and painful. Now, I *almost* look forward to the cozy feeling of being secured in place. I walk around my block and it feels like my usual 20,000 steps per day. I have swapped out my crazy schedule and cooking amazing meals at the end of the day for icing my hip, laying down to read midday and allowing others to serve me. My days have gone from 8-9 hours of work and commuting to studying sourdough recipes and how to up-level my busines for passive income. I have watched zillions of webinars, listened to podcasts, scoured Pinterest for recipes, and have done more jigsaw puzzles on my iPad than I’d like to admit. The days fly by and here I go again.

Just like that. I have adapted to change.

When I am healed up and back in action, there will again be a chance to adapt. Will I return to the same schedule? Is it possible I shift slightly to be more accessible online? Can I go from being a single person serving hundreds of people in-person to becoming a trainer of sorts for others to learn the method? Will it perhaps be a combination of all of that while still choosing time for sourdough and soulful hobbies?

Just like that. I know that I will adapt to change.

How many times in your life have you adapted to what seems like extremely hard changes? Take inventory of just how amazing you are as you reflect on the process you have demonstrated in some of your major life hurdles.

And just like that, you too have adapted to change.

Sourdough Discard Crackers

Ever since I shared some sourdough discard crackers over on my instagram I have had a zillion questions about them. If you haven’t jumped into the sourdough craze you are definitely missing out. I will admit that at first it seemed like a LOT of work and time, but it really isn’t. I mean how much time do we spend mindlessly scrolling when we could spend a tiny bit of time eliminating garbage from our diet and making something soulful and delicious?

Before I share the super simple cracker process, let’s chat about sourdough.

What is sourdough?

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.

Store bought bread has so many ingredients in it and most of them are useless ingredients that just add junk to our food. Homemade sourdough is flour, water, salt. Three ingredients compared to over twenty in a store bought version. Hmmm.

By using a special starter of wild yeast and bacteria, the positives of consuming sourdough far outweigh the negative ideas that we should be avoiding bread. Sourdough bread is a baking art form that is, by its very nature, a healthier choice – according to A Bread Affair in Vancouver here are the reasons why…and have to agree 100%.

The Benefits of Sourdough:

1. It is easy to digest.

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.

2. It has a lower glycemic index.

Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.

3. Better for gluten-sensitivity.

The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive soaking, rinsing, and other preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten.

4. More “good acid”.

Lactobacillus a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.

5. Provides healthy bacteria.

Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

6. Less yeast.

Healthy bacteria in sourdough bread works to reduce yeast populations, so the likelihood of infection and/or overgrowth is substantially lower.

7. Natural origins.

Sourdough bread made with whole flour, wild yeast and bacteria comes from a very “natural” origin. It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time.

8. Fewer preservatives.

Sourdough bread contains acetic acid, which naturally prevent the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad – and you can opt out of the hazardous build-up of preservatives in the food supply chain.

9. Good fuel.

Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.

10. It’s nutritious.

Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.

11. The taste!

Sourdough bread tastes great on top of being a healthier alternative. What more could you want?

Crackers?? You got it! I also use sourdough to make all kinds of fun things like pizza dough, pancakes, cookies and this weekend I am making English muffins!

First, you’ll need some sourdough “starter”. This consists of flour and water that becomes the base for your bread and other baked goods.

Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.

The Process of Sourdough:

At first I felt overwhelmed with having to “feed” something and initially wondered if I had a new child to worry about but realized I was way over thinking it.There are some sourdough people out there that measure everything to to the gram and while that does produce a perfect loaf, after awhile you do learn to eyeball things, especially feeding the starter. I usually just pour some out into my discard jar and add 1/2 cup flour and 1/4 cup water and call it good for the week. The day before I bake bread I do feed her a twice so she is extra happy.

For crackers, cookies, muffins, pizza dough and so much more you’ll need some of the “discard”.

Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of its unfed state, it’s not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes like crackers!

There are a zillion recipes out there but after a few times following one you might learn to wing it like me.

Sourdough Discard Crackers

  • Preheat the oven to 325 degrees.
  • In a small mixing bowl add 2-3 tablespoons of olive oil or melted butter. To this add seasonings you love. I have been adding Trader Joe’s 21 Seasoning Salute which is a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil. The perfect savory flavor!
  • After combing the seasonings and oil, add 2 cups of sourdough discard and mix well.
  • Sprinkle Himalayan Pink Salt on top
  • Pour mixture onto a baking sheet lined with parchment paper
  • Bake for 10 minutes and then score into bite size squares with a pizza wheel
  • Bake an additional 20-30 minutes or until crispy and golden brown
  • I store these once cooled in a sealed container or jar (if they last that long)

Other combinations include parmesan cheese and rosemary or making an Italian herb blend flavor. Some people love the everything bagel flavor but I find smelling like garlic for days to be a slight downside. I saw someone also make cinnamon sugar crackers that were cut slightly smaller for a cereal type snack!

You might be able to see how this can easily become a part time obsession and finding new ways to use the discard is constantly fun.

Try these and let me know what you think!


Stacie believes that it is her life purpose to share the gift of Yoga with anyone who is willing to say yes. In addition to raising a family and being an advocate for those with disabilities, Stacie is founder of Embracing Spirit Yoga which specializes in bringing adaptive Yoga into community centers and rehabilitation clinics. Bringing her depth of compassion to the mat–or the chair–she offers students the opportunity to grow as an individual in all aspects of their life.

Sourdough Bread

I am a tad late to the sourdough bread frenzy but now that I am all in, it’s been so fun. I have seen so many people explain why to eat sourdough bread and I just didn’t get it. Until I did.

I have never been a big sandwich or bread eater so it’s more of a hobby than a homestead mission. My loaves may not be the perfection instagram worthy photo yet, but they taste delicious and work for my family.

Why bake/eat sourdough bread?

There are so many benefits to sourdough. Plus, it is so fun to make and the extra goodies that you can bake make it so versatile.

Here are my top 20 reasons:

  1. Prebiotics: Sourdough fermentation increases the availability of prebiotic fibers, which promote healthy gut bacteria and aid digestion.
  2. Reduced Gluten Content: Fermentation breaks down some gluten proteins, making them easier to digest for individuals with mild gluten sensitivities.
  3. Enzyme Activity: The fermentation process activates enzymes in the sourdough, which help break down complex carbohydrates and proteins, aiding digestion.
  4. Phytic Acid Reduction: Sourdough fermentation reduces phytic acid, a compound that can impair mineral absorption and cause digestive discomfort.
  5. Improved Nutrient Absorption: Sourdough fermentation enhances the body’s ability to absorb important nutrients like iron, zinc, and magnesium.
  6. Lower Glycemic Index: Sourdough bread has a lower glycemic index than regular bread, resulting in more stable blood sugar levels and sustained energy.
  7. Acetic Acid: The acetic acid produced during sourdough fermentation can improve digestion by supporting the production of digestive enzymes.
  8. Lactic Acid Production: Lactic acid produced in sourdough fermentation supports healthy gut bacteria and aids digestion.
  9. Alleviation of Digestive Disorders: Some individuals with digestive disorders, such as irritable bowel syndrome (IBS), report improved symptoms when consuming sourdough bread.
  10. Increased Mineral Bioavailability: Sourdough fermentation increases the bioavailability of minerals present in the bread, making them easier for the body to absorb and utilize.
  11. Reduced FODMAPs: The fermentation process of sourdough helps break down fermentable carbohydrates, reducing their presence in the final bread product and making it more tolerable for individuals with FODMAP sensitivities.
  12. Reduced Antinutrients: Sourdough fermentation reduces antinutrients like phytates and lectins, which can interfere with digestion and nutrient absorption.
  13. Balanced Acid-Base Ratio: Sourdough bread has a more balanced acid-base ratio, reducing the risk of acid reflux and indigestion.
  14. Improved B-vitamin Production: Sourdough fermentation increases the production of B-vitamins, which play a crucial role in digestion and overall health.
  15. Enhanced Flavor: The complex flavors developed during sourdough fermentation can stimulate the production of saliva and digestive enzymes, aiding digestion.
  16. Extended Fermentation: Longer fermentation times commonly used in sourdough baking allow more thorough breakdown of proteins and starches, making the bread easier to digest. 48 hours is optimal for cold retarding in the fridge.
  17. Natural Preservatives: Sourdough contains naturally occurring preservatives like acetic and lactic acids, which help prevent spoilage and promote digestive stability.
  18. Reduced Additives: Sourdough bread often uses fewer additives and preservatives compared to commercially produced bread, making it easier on the digestive system.
  19. Milder Wheat Allergy Symptoms: Some individuals with wheat allergies report milder symptoms when consuming sourdough bread due to the fermentation process altering the proteins.
  20. Personal Digestive Tolerance: While these reasons generally suggest that sourdough bread is easier to digest, individual tolerance can still vary based on specific digestive issues and personal sensitivity

Credit to Dr Dawn M. O’Brien Taylor

I have tried many sourdough recipes but have found this simple one to be my fave:

  • 100g of “starter” *tons of how to make out there. It takes patience or a friend who has a healthy starter.
  • 300g of all purpose flour
  • 500g water
  • 10g salt

I feed my little starter and wait for it to double (usually 3-4 hours). When it has I add it to the mixing bowl, add the water flour and salt, and mix with a danish wisk until shaggy or 30 minutes. Then every 30 minutes I stretch and fold the dough (this is where the magic happens). I do four sets of folds. Then I plop it back into the oven on the proofing setting for about 2-3 hours. If your oven doesn’t have that setting, place bowl on the counter covered up and it will take more like 5-6 hours of bulk proofing.

Once it is doubled in size, then remove it from the bowl to a floured surface. Fold the dough like an envelope and then roll the entire envelope into a log shape, then to make it a circle begin dragging it along counter to seal the seams and create a perfect round. Toss into a banneton basket and close seam by pinching. Place into your refrigerator covered for up to 3 days! This method I have found in my busy life works the best because I can let it cold ferment in fridge until I am ready then bake. I usually mix on Friday and bake on Sunday.

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Sourdough Croutons

Since I am a newer sourdough fanatic I have quite a bit of extra sourdough. Honestly, I try not to eat the whole loaf in a couple days so I usually have a quarter of loaf hanging around and found the perfect use of stale sourdough.. Sourdough CROUTONS!

Sourdough croutons provide the perfect crunch to a fresh salad. This homemade version of sourdough croutons does not contain any extra ingredients.

INGREDIENTS

  • 6-8 cups cubed sourdough bread (at least one day old, or sliced and dried; ¾-1 inch cubes)
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced 
  • ½ – 1 teaspoon kosher salt
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon black pepper

INSTRUCTIONS

How to Make Sourdough Croutons:

  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper. Set aside.
  2. If you haven’t already, cut your sourdough bread into ½-1″ cubes. 
  3. Add the olive oil, garlic, salt, dried parsley, and black pepper to a very large bowl. Whisk to combine.
  4. Add the cubed dried bread cubes and toss them until they are lightly coated with oil.
  5. Spread the sourdough bread cubes out onto the prepared baking sheet in a single layer. 
  6. Bake until browned, 12-18 minutes (mine were done at 15), tossing halfway through baking to ensure even browning. 
  7. Allow your sourdough croutons to cool completely before transferring to an airtight storage container or ziploc bag. 

Seriously the best!


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