Re: Opinions on sourdourgh bread?

[Guest guest]

@@@@@@@@@@@

> Do you think I am doing myself wrong by eating it. I dont over do

it

> or anything, and it doesnt give me any digestion problems.

>

> Just wondering what you all thought of this?

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Hello Nermal7676,

I think your meals sound great!

Whether it's good or bad I think just boils down to 1) whether you

have a special physiological condition (e.g., gluten intolerance); 2)

the quality of the soil the grains ate; and 3) the other stuff you

eat.

Mike

SE Pennsylvania

[Guest guest]

>Do you think I am doing myself wrong by eating it. I dont over do it

>or anything, and it doesnt give me any digestion problems.

>

>Just wondering what you all thought of this?

I make sourdough bread using kefir a lot ... but not using

wheat flour ...

-- Heidi

[Guest guest]

I was just thinking about this today ... was going to make a sourdough

starter with kefir, and didn't want to use wheat (I'm not sure if I

have a problem with wheat or not; I know I DID for awhile, so am being

very cautious), but was wondering if a non-gluten flower would have

enough of a rise to it. What flour do you use in your kefir sourdough,

Heidi?

~ Fern

Re: Opinions on sourdourgh bread?

>

> >Do you think I am doing myself wrong by eating it. I dont over do

it

> >or anything, and it doesnt give me any digestion problems.

> >

> >Just wondering what you all thought of this?

>

> I make sourdough bread using kefir a lot ... but not using

> wheat flour ...

>

> -- Heidi

[Guest guest]

>I was just thinking about this today ... was going to make a sourdough

>starter with kefir, and didn't want to use wheat (I'm not sure if I

>have a problem with wheat or not; I know I DID for awhile, so am being

>very cautious), but was wondering if a non-gluten flower would have

>enough of a rise to it. What flour do you use in your kefir sourdough,

>Heidi?

>

>~ Fern

I haven't perfected the recipe, but I usually use potato, tapioca, rice,

sorghum,

in some combo. And about 4 eggs and xanthan gum so it holds together,

and some baking soda sometimes to ensure a rise (you get the yeast flavor

from the long ferment, but it's hard to get non-gluten breads to rise exactly

right -- baking soda solves the problem).

The BEST crackers I made were from some bread that didn't rise -- it was a

gooey mess so I decided to run it thru the blender and make crumbs. It

didn't make crumbs, it made a new dough, which I rolled into crackers.

They were soooo good.

If I ever come up with a foolproof recipe I'll post it ...

-- Heidi

[Guest guest]

Thanks, Heidi. I'll give that a try with the eggs, xanthan gum and

baking soda.

The crackers sound like a good idea also if all else fails.

~ Fern

Re: Opinions on sourdourgh bread?

>

> >I was just thinking about this today ... was going to make a

sourdough

> >starter with kefir, and didn't want to use wheat (I'm not sure if I

> >have a problem with wheat or not; I know I DID for awhile, so am

being

> >very cautious), but was wondering if a non-gluten flower would have

> >enough of a rise to it. What flour do you use in your kefir

sourdough,

> >Heidi?

> >

> >~ Fern

>

> I haven't perfected the recipe, but I usually use potato, tapioca,

rice, sorghum,

> in some combo. And about 4 eggs and xanthan gum so it holds

together,

> and some baking soda sometimes to ensure a rise (you get the yeast

flavor

> from the long ferment, but it's hard to get non-gluten breads to

rise exactly

> right -- baking soda solves the problem).

>

> The BEST crackers I made were from some bread that didn't rise -- it

was a

> gooey mess so I decided to run it thru the blender and make crumbs.

It

> didn't make crumbs, it made a new dough, which I rolled into

crackers.

> They were soooo good.

>

> If I ever come up with a foolproof recipe I'll post it ...

>

> -- Heidi

[Guest guest]

>Thanks, Heidi. I'll give that a try with the eggs, xanthan gum and

>baking soda.

>

>The crackers sound like a good idea also if all else fails.

>

>~ Fern

I should say that my method goes something like:

Mix 2 cups sorghum with 1 cup kefir, or a little more. Let stand a day or two.

Add 4 eggs, baking powder, xanthan.

Mix in some non-phytate flour (rice flour, tapioca,potato -- potato may

be the best -- or corn starch) until it is the consistency of toothpaste.

(NOT your normal bread dough).

Bake -- you can let it rise some first if you want.

When this works, it is wonderful. Usually it does, sometimes

it totally fails but I haven't figured out why yet. If you

want it REALLY SOUR you can add some " sour salt " which they

sell at baking stores.

-- Heidi

[Guest guest]

Thanks for the added info, Heidi. When I get a bit of time I'll give

it a try.

~ Fern

Re: Opinions on sourdourgh bread?

> I should say that my method goes something like:

>

> Mix 2 cups sorghum with 1 cup kefir, or a little more. Let stand a

day or two.

>

> Add 4 eggs, baking powder, xanthan.

>

> Mix in some non-phytate flour (rice flour, tapioca,potato -- potato

may

> be the best -- or corn starch) until it is the consistency of

toothpaste.

> (NOT your normal bread dough).

>

> Bake -- you can let it rise some first if you want.

>

> When this works, it is wonderful. Usually it does, sometimes

> it totally fails but I haven't figured out why yet. If you

> want it REALLY SOUR you can add some " sour salt " which they

> sell at baking stores.

>

> -- Heidi