We have been told for years that whole wheat bread is healthier than white bread. Whole wheat bread has many nutritious values. However, there is a healthy white flour alternative. Sourdough bread is a healthy choice. Sourdough bread has a mild effect on blood sugar. Meaning that eating sourdough bread will not increase your blood sugar. Sourdough bread is the oldest form of leavened bread, dating back to ancient Egypt around 1500 B.C. It became a popular during the Gold Rush in San Francisco, as the miners would rush to the bakeries in the morning to buy fresh sourdough.
The distinct taste of sourdough bread is the result of lactic acid produced by bacteria fermenting in the dough. The sourdough starter is made from the yeast with bacteria growing from a mix of flour and water. Yeast, Warm water, and sugar is allowed to stand and froth. This lactic acid keeps blood sugars from increasing. Diabetics can safely eat sourdough bread without the fear of blood sugar hikes. So roll up your sleeves and start baking. Enjoy sourdough bread in your diet! I believe I will start some today.
1 cup sourdough starter
1 cup warm water
1/3 cup sugar
2 1/4 teaspoons yeast (or 1 pack)
1 dash salt
3 tablespoons melted butter
3 cups flour
1/2-1 cup additional flour, to knead
2 tablespoons butter
Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan.
Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place (about 3 hours). It is done rising when the loaf begins to peak over the top edge of the pan.
Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
Bake an additional 30-40 minutes, until the loaf is done.
Immediately brush the top with butter, so keep the crust moist.
Slice bread and enjoy. I like to slice the bread with and electric knife. It makes it much easier to cut.