Easy Sourdough Bread Recipe!

May 6, 2018

Sourdough made of spelt or wheat flour is low FODMAP because the yeast have time to break down lots of fructans for you! Yay! 

 

It’s ridiculously expensive to buy though, compared to normal bread, so if you can be organized enough, it’s easy to make yourself. 

 

I’ve made this recipe several times and while I’m not exact with all the timings/measurements, it works very consistently. The active time spent on the bread is also very minimal, you just need to be around at the right time to set it up. 

 

It’s easier to get a good, light texture if you use white flour. This is because the grain husks in the brown flour can get in the way of the strands of gluten. Although I like to use half white, half brown for the flavour. 

 

Here is how to make your own Sourdough Starter/Mother Culture (it will take at least 4 days).


First Morning = Feed Your Starter

 

  1. Discard of half your starter culture

  2. Replace with a mixture of half strong flour and half water

  3. Leave somewhere cool to get fermenting

 

First Evening = Make Your Poolish

 

40g / 1.5oz of starter 
140g / 5oz strong wheat or spelt flour (brown and/or white)
140ml / 5 fl oz of warm water

 

  1. Mix the flour, starter and water together in a bowl.

  2. Cover and leave at room temperature overnight. 

 

Second Morning = Make Your Dough

 

The Poolish
350g / 9oz strong spelt or wheat flour (brown and/or white)
10g / 2tsp salt
150ml / 5.3 fl oz of water 

 

  1. Mix all the ingredients together

  2. Knead the dough until it is elastic and smooth. If the weather is cold and you can leave it all day, you can pretty much just leave it after mixing. 

  3. Cover and leave to prove during the day

 

Second Evening = Shape and Bake

 

  1. Early in the evening, tip the dough out, so it lands with the dry “skin” on a surface dusted with flour

  2. Scoop the dough up and seal the sticky side together, making the “skin” be on the outside

  3. Shape into a pretty loaf on a flour-dusted baking tray and cover with a tea towel

  4. Leave for 2-3 hours 

  5. Heat the oven to 400°F/190°C/Gas Mark 6

  6. Bake the loaf for ~45 minutes. Check it is cooked by tapping the underside; it should sound hollow. 

  7. Leave to cool on a rack and enjoy!

 

You can watch the recipe in the video below x

P.S. I'm not totally sure I've written the US imperial measures right, so let me know if I need to change it! 

 

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DISCLAIMER: The information provided on this website is not intended to replace any information provided by a qualified health care professional and should be considered general educational information only. 

I strongly recommend consulting a registered nutritionist/dietician/medical practitioner.

* The low FODMAP diet has been shown to reduce symptoms in ~80% of IBS sufferers, so, unfortunately, it won't help 20%, but you also won't know unless you try. 

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