It has been a year since I abandoned my sourdough adventures, but I am back at it again. I originally started using sourdough after having trouble digesting bread. I wanted to test a theory that the slower fermentation of wild-yeasted bread would result in lower levels of gluten, and therefore make it easier for my body to process. This is a theory that Michael Pollan has also expressed, but I haven’t found any real science to back it up. I hope there is someone out there that will look into this. The more commercialized our food has become, the less compatible it is with the way the human body is able to process it, and this is something that needs to be properly and seriously examined.
In commercial bread processing, commercial yeast and additives are introduced into the dough which is then agitated rapidly to create more heat and gluten production which allows for a faster rise and therefore higher rates of production. In the UK this is referred to as the “Chorleywood Method.” A slow-fermentation method uses the naturally occurring flora in the air, water, and flour that make up a wild-yeast starter, and allows for natural fermentation to dictate the rise of the dough. The wild yeast slowly consumes and breaks down the gluten in the bread dough over a long period of time. It can take 8-24 hours to make a loaf of bread this way, but the actual hands-on time is about 15 minutes and the result is a bread with better texture, flavor, and digestibility. This may just be my opinion, but it is something to consider the next time you are out buying bread.
I should note that I do not have Celiac’s, I have not had any real problems with pastas or other gluten-containing items, but bread would leave me feeling unsettled and uncomfortable. After making my own bread, I realized that I was able to eat the slow-fermented product without the same kind of discomforts I had previously felt after ingesting commercially produced bread.
In France, most of the bread is made with a slow-fermentation method, and as a great baguette only costs about one euro, it isn’t really cost effective to make one’s own bread, but I restarted my wild yeast adventures because I also really like the process of bread-making. However, when you have to feed your starter you end up with a lot of waste, and as a result I have been experimenting with other ways to incorporate it into recipes like this one that I whipped up for a midnight snack.
Sourdough Sunchoke Latkes
makes about 8 medium latkes
½ tsp salt
3 large sunchokes, grated
1 large potato, peeled and grated
½ onion, grated
slice of lemon
½ c sourdough starter, 100% hydration
2 tbs flour
1 egg, beaten
salt and pepper to taste
- Mix the grated potato, sunchoke and onion together and toss with ½ tsp salt and the juice from the lemon slice. Place in a colander over a bowl and let sit for 10 min or overnight. Make sure to squeeze out as much liquid as possible, otherwise you will end up with very mushy latkes.
- Mix starter, flour and egg together with a little pepper, and fold in potato-sunchoke-onion mixture.
- Heat a pan over medium high-heat with 3 tbs canola oil, and place ¼- ½ c portions of the latke mixture into the pan, allow to brown on either side, about 3-5 min per side.
- Serve warm with your favorite toppings. Sour cream and apple sauce are traditional, but I found that cherry jam and caramelized onions went very nicely with this dish. (Shout out to Bonne Maman’s Cherises Girottes, that stuff has changed my life)