Breadmaking-sourdough

Not exactly the most appetizing picture you’ve ever seen, eh?

As I told you recently, when I was in California a couple weeks ago I met Jack Bezian, “the sourdough bread guy”. He told us that bread yeast is genetically modified, which motivated me to do some research. Apparently it is commonly known that instant bread yeast is genetically modified, but from what I can tell, regular yeast is not. (However, just because I couldn’t find anything on that, it wouldn’t surprise me.) So the point is, I’d really like to get away from yeast breads, and not just to avoid GMOs, but also because sourdoughs are a much more traditional way to make bread, and they have many health benefits. (More about that at the Jack Bezian link above.)

My first attempt at sourdough bread was a big bomb.

I never got any rise, so I ended up with a couple bricks. I’m wondering if my starter was bad. After talking to Jack I was ready to try again. This time I got a little bit of a rise, but not much (see picture above). While it was crusty on the outside and softer on the inside like Jack’s, and Kent liked the taste and thought it made good toast, this bread surely can’t be used for sandwiches.

I’d like to know…

Is it even possible to make a higher, lighter sourdough bread? Have any of you been able to pull this off? I want a bread that can be used for sandwiches that isn’t too sour or too heavy so the kids will eat it.

Where to get a sourdough starter

I just ordered a new sourdough starter, my problem must be with my starter so I’m excited to try this one. Also, here is a helpful Q & A on sourdough breads/starters.

I’m not giving up!

Until I get the sourdough breads figured out, I’ll stick to my tried and true bread recipe that is perfect for sandwiches and all the rest. I’ll keep you posted on my yeast-free progress!

This is part of the no-GMO blog carnival, be sure to add your no-GMO post or comment there, too!