Sourdough bread is a traditional way to bake bread that is made by fermentation of dough using wild yeast.
To make the starter you will need water and flour, that’s it! And some patience too.
Sourdough is a healthier option than bread baked with baker’s yeast for several reasons:
- Fermentation reduces the amounts of phytic acid, which is known to reduce the absorption of the minerals in whole-wheat bread. The phytic acid binds with minerals, such as calcium, magnesium, iron and zinc and reduces their availability. Sourdough makes these essential nutrients more available to us. 
- This way to bake bread is also known to be easier for us to digest.[1,2]
- Sourdough bread causes less spiking the blood sugar levels than regular bread. That makes it beneficial for those with low energy levels. When blood sugar levels are stable, it keeps the energy levels and mood throughout the day balanced and prevents cravings.
- The fermentation relies on “wild yeast” and lactic acid bacteria that are naturally present in flour to leaven the bread. the sourdough provides the benefits of probiotics (that provides benefits to the dough during its fermentation process, but they are not present in the bread when baked) and prebiotics (found in the bread). 
A method to make a starter without discarding part of the dough
- 1 spoon of whole-grain flour
- 2 spoons warm filtered or mineral water
Sterilize the jar- wash thoroughly with warm soapy water, then pour into the jar boiling water to sterilize, rinse and let dry over a clean kitchen towel.
Build the starter – the mother sourdough. In a clean sterilized jar build your starter: mix 1 spoon of whole grain flour and 2 spoons of warm filtered or mineral water. I use a wooden spoon as a measurement. Mix well. Cover with a lid but not too tightly and revisit your starter the next day. Keep the starter in a warm place. I kept it on the kitchen counter.
Repeat the previous step for five days. You know if the starter is ready when there are bubbles, and it smells much sweeter. It is now ready to be used in baking!
During the first 3 days, the sourdough smells a little acidic. This smell is a good indicator that the starter is working. From day 5 and onwards, the sourdough aroma is pleasant and reminds fresh bread.
The starter needs to be smooth. If the starter is too watery, add more flour. If there is too much flour add some more water.
Whole Grain Sourdough
- 4 cups of strong bread flour wholegrain/ mixture of white and wholegrain
- 1/2 cup of starter
- 1 1/2 cups of warm water filtered/mineral
- 1 teaspoon of salt Himalayan salt
First starting by mixing water and starter.
Add the flour, and knead it using a stand mixer until it comes together as a dough. It takes about 4-5 minutes.
Stop the mixer for about 5 minutes, and blend again for a few more minutes. Repeat the process 4 times until the dough is ready: it is flexible, not sticky and smooth.
Cover with a tea towel, and let it rest until it doubles the size. The dough rising time can take between 1 hour (whole grain flour) to overnight (spelt).
Time to shape the bread loaf: sprinkle a bit of flour on a wooden kitchen board (or any other surface). Start to shape the dough into a shape of a ball by folding it like an envelope.
Transfer the dough to an oven-safe pan, place it on top of a baking paper (drizzled with olive oil and polenta or flour). Cover with a tea towel and leave to prove for 1 hr until doubled in size.
Dust the dough with flour and slash the top using a utility knife.
Bake in fan oven 200 degrees celsius 40-45 minutes in a covered pan, then open the pan and bake for 15-25 more minutes until golden brown. When the bread is ready it needs to sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 minutes before serving.
Done 🙂 Enjoy the freshly baked bread and keep growing your sourdough and enjoy good quality bread homemade.