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Sourdough bread

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SB2015

SB2015

Well-Known Member
Relationship to Diabetes
Type 1
Does anyone know whether , in general, sourdough whole meal bread is higher carb than normal wholemeal?
I usually use @Robin ’s rule of thumb carbs on wholemeal is about half the weight in grams.
 
Tesco says it’s the same. 48% carbs for white sourdough and 45% carbs for brown sourdough.
 

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Supermarket sourdough is rarely made with sourdough starter. It is made in the usual way with yeast and without a long prove. They use a “flavouring” to make it sourdough.

I make sourdough from scratch using a starter I have been keeping going for at least 5 years.
The ingredients are flour, water and salt. Nothing more. Per kilo of finished bread, it contains no more flour (the only thing with carbs) than normal bread recipes. So, it is the same percentage of carbs.
However, I find my body takes longer to digest it. As a result, it affects my blood sugar for longer.
 
helli said:
Supermarket sourdough is rarely made with sourdough starter. It is made in the usual way with yeast and without a long prove. They use a “flavouring” to make it sourdough.

I make sourdough from scratch using a starter I have been keeping going for at least 5 years.
The ingredients are flour, water and salt. Nothing more. Per kilo of finished bread, it contains no more flour (the only thing with carbs) than normal bread recipes. So, it is the same percentage of carbs.
However, I find my body takes longer to digest it. As a result, it affects my blood sugar for longer.
Click to expand...
Thanks Helli
That has cracked the conundrum.
 
helli said:
Supermarket sourdough is rarely made with sourdough starter. It is made in the usual way with yeast and without a long prove. They use a “flavouring” to make it sourdough.

I make sourdough from scratch using a starter I have been keeping going for at least 5 years.
The ingredients are flour, water and salt. Nothing more. Per kilo of finished bread, it contains no more flour (the only thing with carbs) than normal bread recipes. So, it is the same percentage of carbs.
However, I find my body takes longer to digest it. As a result, it affects my blood sugar for longer.
Click to expand...
They had a write up on Sourdoughs about out of Supermarkets onlt the Coop came out as Sourdough rest came out Pseudo mind none i'd say is real.
I get Rye bread mostly from likes of Karaway Bakery also Waitrose do there own full Rye which is ok £1.70
Rye is better on GI
 
helli said:
Supermarket sourdough is rarely made with sourdough starter. It is made in the usual way with yeast and without a long prove. They use a “flavouring” to make it sourdough.

I make sourdough from scratch using a starter I have been keeping going for at least 5 years.
The ingredients are flour, water and salt. Nothing more. Per kilo of finished bread, it contains no more flour (the only thing with carbs) than normal bread recipes. So, it is the same percentage of carbs.
However, I find my body takes longer to digest it. As a result, it affects my blood sugar for longer.
Click to expand...

I also make my own and my starter has been going for a similar time though not all with me - a friend created it from flour and water and gave me some. Mine also contains a little oil from the board I kneaded it on.

A freshly baked loaf is tempting for a bread & cheese fest!
 
helli said:
I only took a photo because they came out so well. I follow the same recipe every time and they look different every time
No idea what I do differently. I think the weather and flour has something to do with it.
Click to expand...

I find they vary, but I've made 5 changes recently and since then have been getting more consistent results. I've no idea which is responsible though! And I do love that all the loaves are a little different.
  1. I've got a lot less starter in the jar in the fridge, so the proportion of feed to starter is much larger
  2. I got a cheap stand mixer from the Aldi or Lidle middle aisle, previously I was using the break maker on the 'dough' setting to make the dough
  3. I'm using a little bit more water - now 300-310g / 500g flour. There is also 100g flour & the same for water from the starter.
  4. I was given a huge cast iron casserole to bake it in.
  5. I start at 250C for 20 minutes with the lid on, then 20 minutes turned down to 230C.
The casserole is very heavy to lift, and I have to be careful I don't burn myself getting the loaf out!

I prefer long loaves as I find them easier to use - more even slice size. However I used to use a longer banneton which gave a better (for me) loaf shape. However those didn't fit in the casserole... I had to buy another banneton!

The current white flour is Marriages VERY STRONG WHITE 100% CANADIAN BREAD FLOUR (14.9% protein) and I'm using Dove farm dark rye as the other flour - 6.3% protein! I brought a 16kg bag of the Marriages and a couple of bins that fit under one of my beds.

But there is Scotland the Bread, once I'm out of rye (and I have a pack of Churchill to use as well) I'll try their flour which is a landrace. They started with three old varieties and have been saving their seed since.

PXL_20230312_213532248.jpg
 
My bread recipe does not require kneading so I don’t have to worry about dough hooks and the like.
That said, my other bread is kneaded by hand. I prefer it that way because I can feel the texture and know if it needs more flour or water. The amount of water definitely varies.
For sourdough, the recipe says 650g water but I judge it on texture so usually a little less.
I bake mine in a cloche which i heat beforehand and remove the lid part way through when I turn down the heat. The first bake is gas mark 8 (about 230 C ) for 45 minutes. Then gas mark 6 for 25 minutes. And always remember to tap the bottom to check it sounds hollow which means it is cooked.
 
@helli @CatsFive I bet you could sell those to your neighbours! If you lived near me, I’d be happy to pay :D They really are impressive. I could almost taste them, looking at the pictures. Lovely😎
 
Only 8-grain bread rolls available this weekend.
Ok, there’s also some raspberry muffins and beetroot and yoghurt dip.

Updated because I forgot the veggie chorizo parcels we had for lunch.
 
Last edited:
@helli those loaves look sooooo tasty.
Thanks for the photo.
 
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