Flours - white or whole
When it comes to the types of flours used in sourdough making, the possibilities can be quite diverse. Most bakers generally choose a white all purpose flour for obvious reasons; price, availability, comfort level, experience, and mainly because it's what in their pantry. White roller milled flour is a great way to get a good oven rise from your bread, but as far as digestibility goes, it's the furthest from having any trace of nutrient value, rendering it problematic for many. One of the hardest things for me to wrap my head around when I was first learning how to make bread was why I would EVER use white flour! I mean, I haven't used white flour in anything in over 20 years! But then sourdough came along and learning about the fermentation process changed the way I thought about bread and flour. However I still had my reservations. When you really think about it, what nutrient value is there in white flour?
In the processing of making white flour, all the bran and germ is stripped away and refined to its soft, powdery state. So in my mind-dead. As part of my journey to health and nutrition in my early 20's, I research and tried all the alternatives I could get my hands on; from grains to milk to sugars I tried them all. But flour was always one of the things that intrigued me the most. I began driving out to flour mills every time I needed a supply and found the varieties they offered to be astonishing! Who knew there were so many options other than our good ol' whitey staple? From Rye to Spelt, Kamut to Emmer, Buckwheat and Barley, the selections were wide and diverse. Then a few years back, I learned about this ancient Canadian grain called Red Fife.
Ever since I moved to London and started my own organic farming business years back, I had been working along side Amish communities and buying whatever fresh offerings they had available. (Before you wonder how many lives I've lived, it's been a few. At some point I tell you about my tales of travelling back and forth to the farm on my motorcycle with a basket full of veggies strapped to the back! It was quite the site:)). But for now, back to the Amish. I've been supporting their local community for about 15 years now and developed a connection to the people, their food, and their way of life. Buying my eggs from them every week (even still), my maple syrup in the spring, and countless fresh produce throughout the summer months, I was excited to now learn that they also supplied some of the best flour I've ever used; a flour called Red Fife. This Canadian heirloom grain dates back from 1860-1900 where a farmer named David Fife began growing and cultivating it back in 1840. Most people haven't even heard of this grain, only being available through a few sources. This is the grain I wanted for my sourdoughs and one I've been addicted to ever since I started making bread. However, I still use a good quality organic white flour but always add a stoneground whole grain such as the Red Fife to every blend I make. As a general rule, I follow the advice from The Sourdough School which is to always use at least 20% stone ground flour in your breads. Not only does it help with better digestibility and diversity, but it also creates better flavour and texture. As stated in The Sourdough School Cookbook, "The flour you choose will affect absolutely everything about your bread from the flavour down to the crust, crumb, texture and rise." My Classic loaves consists of 20% Red Fife and 80% White Organic. Many of my speciality loaves such as the Cinnamon Raisin Walnut contain a 50/50 blend, making them extra flavourful. I know for many people it's all about the "look" of the loaf, but for me, it's all about flavour, nutritional value and digestibility. Which is why I choose to use high quality ingredients in all my loaves and ferment them for at least 24 hours after they are proved. After all, it is called sourdough:)
My loaves may not always be the best looking ones out there, but that was never my intention when I started my sourdough journey in the first place. When it comes to food I'm always searching for what is best from health standpoint and what will have the most delicious flavours! Although when you do nail both of these things in your loaf - beauty and flavour - that's when you know you've hit your sweet spot;)
Happy baking
xoHeather
Three types of loaves on the go;
Classic: 20% Red Fife & 80% Organic White (front)
Cinnamon Raisin Walnut 50% Red Fife & 50% Organic White (middle)
Russian Rye 100% Rye Flour (back)
Loaf sizes will vary depending on flours used in blends and the 'oven spring.'
When using all white flour for bread, if all steps are done properly, you will get the "Instagram loaf" - you know - the picture perfect ones?
However, when you start blending with whole grain flours, loaves will have a flatter look. But the taste is incomparable. Remember my term "Ugly Delicious?"
Three different loaves pictured here; Classic, Rosemary Olive & Cinnamon Raisin Walnut
The Classic is the closest thing I get to an Instagram worthy loaf:)
Sourdough Homework
I will post a blog on this one eventually...
This botanical blend contains 15 different ingredients with 8 different grains! Notice, it is much flatter-but one of the most flavourful sourdoughs I've ever eaten.
The Russian Rye - 100% Rye flour
Looks like a freebie - tastes unreal.
The VERY first sourdough I ever made was 100% Red Fife. Heavy, hardier, and full of flavour. Look? Not bad - but that's not what I was going for here.
Apparently you should master a white loaf before moving on to the more challenging whole grain loaves as the failure rate is high.
Ahh, the Cinnamon Raisin Walnut Loaf...
A favourite in our house. Add a good quality cheese such as the Dutch Beemster and you'll have heaven in every single bite.
Point proven.
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