“My Ashram internship was the perfect opportunity to go further with my interest in sourdough. There are so many metaphors – balance, relationships. Starter is a delicious mix of harmonious microbes!”
– Molly Askey-Goldsbury, Kitchen-Garden Intern
“My Ashram internship was the perfect opportunity to go further with my interest in sourdough. There are so many metaphors – balance, relationships. Starter is a delicious mix of harmonious microbes!”
– Molly Askey-Goldsbury, Kitchen-Garden Intern
Sourdoughs are fermented by a variety of lactic acid bacteria, called Lactobacillus, which consume sugar to form carbon dioxide and hydrogen gas. They also produce lactic and acetic acids, which give sourdough breads their distinctive flavour.
Correctly fermented wheat contains 18 amino acids (proteins), complex carbohydrate, B vitamins, iron, zinc, selenium and magnesium, and maltase.
Sourdough Starter Recipe
The temperature you keep your sourdough at has a big impact on both growth and flavour. Whilst you are establishing your starter, it’s important to keep it at room temperature, 25-30℃.
Starter Bread Recipe
Rye Bread
Gluten-Free Carrot Scones
Spelt Bread
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Spelt Blueberry Muffins
Gluten-Free Millet Bread
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MOLLY ASKEY-GOLDSBURY is on a five-month internship at the Ashram. For her kitchen study project, she investigated use of sourdough culture and artisanal methods. Her presentation – and taste treats – were well received. “Always into food,” the England native is on sabbatical from a whole food cooperative.
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