Sitting down to eat yesterday, the second batch of sourdough bread crowning our plates, we got to talking about the differences between today’s rapid-rise yeast breads and traditional wild yeast leavened sourdough breads. They’re both leavened via yeast, so what makes them so different? Why is sourdough bread better for you than quick yeasted bread? I didn’t have much of an answer until I turned to a book that up until now, remained unread – Sandor Ellix Katz’s “Wild Fermentation.”
Here is a summary of the physical and functional differences of the yeasts. (This information is consolidated from Wild Fermentation by Sandor Ellix Katz and Nourishing Traditions by Sally Fallon Morell.)
Pure Yeast – Baker’s Yeast – Commercial Yeast (Active Dry Yeast, Quick-Acting Yeast, etc.)
- selected strains of yeast that is chosen as superior, isolated and bred – a monocrop
- each confers desired characteristics for flavor, reproduction, ideal temperature
- engineered in a laboratory in a scientific quest for better breeds
- need to act quickly, before any wild microorganisms have a chance to get established
- depends upon more precise factors for success
- became commercially available in the 1870s
- diminishes much of the grain’s nutritional value
- stales easily
Wild Yeast (Sourdough Starter)
- motley crew of yeast growing with other microorganisms – an ecosystem, if you will
- unique flavors
- is everywhere – on the flour, in the air, always ready to stop and feast upon carbohydrate-rich food
- slower fermentation, allowing yeast to add B-vitamins and break down hard-to-digest gluten into more easily assimilated nutrients
- accompanied by lactobacilli and other bacteria, which produce acids and contribute complex sour flavors
- easily propagated in the home kitchen, where it can be maintained for a lifetime, even generations
- breads until 130 years ago were made with this natural leavening
- versatile with regard to temperature or other growing conditions
- does not stale easily, retains original moisture much longer than baker’s yeast leavened breads
What do you think? Which would you rather eat? Can you think of any other differences?
Many commercial sourdough starters are available (see my Resources page for sources), or you may make a starter yourself. Refer to the comments on this post for links and tips from gnowfglins.com readers who have successfully done this!
About Wardeh
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Wow…I knew the barest of basics about why sourdough was healthier, but I had sort of put those facts away after my attempt at sourdough met with such lackluster results. BUT I have another (dry, unactivated) starter…I am now determined to use it after things settle down around here! Thanks for sharing this information. Good stuff!
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Good info, but a little discouraging. I really like yeast breads. I guess I just need to play around with sourdough and natural yeast more.
Look at that beautiful loaf! You were afraid to try it just a couple weeks ago and now look! Good job, Wardeh! I re-read your post looking for instructions on how to make sourdough and was struck by how many people made bricks with Nourishing Traditions recipes. I had thought I was the only one! I think I seem to do best just playing around until the dough feels right – sourdough should always be stickier than regular dough, even after you’ve kneaded it. My big goal now is to make a fine sourdough with NO gluten, which means I will have to use xantham gum. I’ve made yeasted breads with xantham that were good, but never sourdough.
i agree with tiffany, i also really enjoy yeasted bread! i tried making sourdough from a purchased starter andhad little success, but i am begining to realize im not the most, um, precise, baker so that’s probably the problem.
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Tiffany & Emily – This is disappointing to me, too. I spent five years perfecting quick yeasted breads.
I have never made sourdough bread but I agree that it must be much better for you than the bread made with commercial yeast. When I started making my own gluten-free breads, I first wanted to learn how to make a GF loaf. Now you’ve inspired me to finally try a sourdough GF loaf. Thanks so much,
Sarah
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I have been wanting to start baking sourdough for a while, but it always seems so daunting when I research it. I think I’m just going to order a starter an give it a try. Thanks for posting this!
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Hi Wardeh,
What I’m wondering about is the variety of bread types you can get with sourdough. Can you use less and still create a non-sour baguette type loaf, a cinnamon raison, or other sweet bread?
Fatih – Yes, you can! I haven’t done all those yet, but I am assured that you can and have tasted some made by a bakery in my area. The key is to do the “souring” in a cool environment, like the refrigerator. The dough does not get so sour. Then you add in whatever you want to turn it into a savory, cheesy, sweet, etc. loaf. I want to try some cinnamon rolls and cinnamon/raisin bread after I get the regular bread really good.
Twitter: katyshecooks
says:
Hi — I just stumbled upon your post after doing a search for sally’s natural yeast bread — I am baking two disastrous loaves right now (they rose overnight, but this morning after only 10 hours they had collapsed on themselves). Did you use one of the recipes from Nourishing Traditions? I want to start using wild yeast breads (I’ve been making commercial yeast breads for about 7 years). I am a little lost as to where I went wrong, and am looking for experiential guidance!
Thanks
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Katy – This is the recipe I use:
http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/
But I do it for wheat too, just up the kneading time to 8 to 10 minutes. And perhaps a small amount more flour is needed, but it depends on the feel of the dough.
I had disastrous results when I tried the NT recipe and method – though I lived in the Central Valley of CA at the time, which is known for being a bad sourdough bacteria area. I’m not sure what happened to you, but perhaps too little starter for that amount of flour, or on the other hand, too much flour for the starter? It is hard to say without knowing more and without having done it with you.
I purchased a New England starter – see my Resources page for sources – and have found it adaptable to spelt and wheat so far.
Another thing, you might read through the comments on this post, because commenters share all sorts of links to places that have gotten them started on sourdough – very helpful stuff! http://gnowfglins.com/2009/07/17/foray-into-sourdough-brea/
Keep trying! It is worth it!
I have a sourdough question. I made a wild yeast starter with pineapple juice and wheat flour. It turned out fantastic! It said it should be refrigerated 2 weeks in. My question is this; if I use it every other day or every 3 days, should I put it in the fridge?
Also, how many times per day do I feed it. I’ve been doing 2 times.
And last but not least, if I have to refrigerate it, how many times per day do I feed it in there and how many days before I want to use it do I have to get it out of the fridge?
Thanks so much for taking time to read through this. I’m just so excited about my new venture and don’t want to kill it off.
Blessings!
Yeah for you Amanda! My 3 year old son and I made our own sour dough starter as well! It took us a while to find the right method, but eventually, thanks to his fervent encouragement, “Wake Up Yeast!”, and my determination, “It’s just got to work this time!”, we’ve got a living, thriving bubbling 5th member of the family!
I leave mine on the counter. At times I’m using it everyday, but sometimes it goes to every other or maybe every third day. I feed it in the morning and the evening usually a little more flour than water, but if I find it’s a little too thick or too thin, I just make it the consistency that I like. There have been days when I feed it only once, and yesterday, I think I forgot all together. Poor thing. It’s a hardy bugger though, and gave me some delicious pancakes despite the neglect.
I’ve read that if you keep it in the fridge, it’s best to feed it once a week. If you ever leave for an extended time, like on a trip, you can even freeze it. If it develops hooch (a liquid) on top, you may pour it off or stir it back into the dough. And as far as when to take it out? I would take it out the day before you want to use it and in the morning. Feed it. Feed it again at night, and then use it the next day. And once your starter is strong and happy, you can adjust how much you feed it based on how much you need for your recipe.
Hope this helps. I love talking about and working with sourdough. Enjoy your new adventure!
Hi,
Just wondering if there is a way to make sourdough or sour anything without using Glutens, Wheat, Rye and Barley. Also, No Spelt it has glutens too.
Thankyou for your help,
Cathi from California
Cathi – Yes, you can. Even though I am not an expert at that, we have a portion of our sourdough eCourse devoted to gluten-free sourdough. Sara Kay Michalski is very good at working with gluten-free sourdough and has remade almost all of the recipes for gluten-free. Check it out here:
http://gnowfglins.com/ecourse/127.html
I was here with the same wheat free question as Cathi. But apparently the question is answered. I have to say, (just a reaction to the article) that natural almost always is the better option in our food, in terms of yeast, the wild yeast. But there is a reason why commercial yeast has to be used in commercial breads, it’s because they need to feed millions of people, so production has to be fast. It’s a blessing that we know how to bake our own breads, and know the difference about small yet important things like these, we get to make healthier choices for our families.