December 23, 2010 - 1:18pm
Sprouted Flour Sourdough Starter?
I'm finding it difficult to find a recipe for sprouted flour sourdough starter? Most recipes call for wholegrain flour. Does anyone know if you can make starter with sprouted flour? If so, does anyone have a good recipe....thanks, Curlygirl.
P.S. I hope I finally figured out how to post this....it's my third try.....so anyone who has this question as a reply....please disregard it....unless you have a starter recipe....;-)
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to a sprouted flour starter. See if it works. Out of curiosity... Why would you like a starter from sprouted flour?
I would like a starter with sprouted flour because whole grain flour is not as nutritious as sprouted flour because of the hard outer coating on the grain. The body cannot break it down to digest it so you get little nutrition from whole grains unless they're soaked or sprouted before eating.
I read in a sourdough recipe book that a starter made with wheat & Spelt should be made with a 1:1.5 ratio flour to water...so I made that with equal parts of wheat & spelt making 1 cup and 1.5 cups of water....and it sat there and did nothing except separate with batter on top, water in the middle and batter on the bottom. It never grew.. I don't want to waste too much flour experimenting because sprouted flour is very expensive.
Thanks for your comments.......;-)
Seems to me you have two choices.
I tend to go for the soaking. The sprouted flours in a starter may make it hard to control slower ferments, possibly increasing fermenting times undercutting the time it takes to reduce phytic acid.
I value the wet time my grain, flour, pre-ferment, or dough sits with or without leavening and helpful bacteria. I try not to rush them and that's the reason. I wish some more studies were done on the subject of how long the doughs are wet before they're baked. Comparing long pre-ferments, poolishes, and long wet times, partial wet times, hot soakers, sourdoughs, retarded dough, etc. and etc. but unfortunately I cannot measure phytic acid or know how good or bad it is the human body. Please if you have any information on this, or have seen studies, let us know so that we may review them ourselves.
May I suggest another starter recipe? One with less water? Try some organic rye instead and maybe a little natural orange juice?