Fact #1 Your Sourdough is probably dead
Sourdough does not fix your flour if it’s already dead!
So let’s explore what makes up your flour, and how we kill it before your can even start
Parts of the wheat berry
Bran – The bran is the outermost layer of the wheat grain. It is very high in fiber, vitamins, minerals, and antioxidants. Fiber is beneficial for digestive health, while vitamins, minerals, and antioxidants provide essential nourishment.
Germ – The germ is the embryo of the grain, which contains healthy fats, protein, vitamins, and minerals. The germ helps replenish the nutrients in the soil to grow more wheat plants. It is full of beneficial nutrients for human health as well.
Endosperm – The endosperm is the largest part of the wheat grain, making up about 83% of it. It contains mostly starch and some protein, which provide energy and nutrients.
Whole Wheat vs. All-Purpose Flour
An important consideration when it comes to wheat is the difference between whole wheat and all-purpose flour:
All-purpose flour (often referred to as white flour or white bread) goes through a process that removes both the bran and germ, leaving only the starchy endosperm. This gives it a finer texture and longer shelf stability but strips out the natural nutrition. It is lower in fiber, vitamins, and minerals than whole wheat flour.
Whole wheat flour is made from the entire wheat grain, including the bran, germ, and endosperm.
In commercial flour, this is usually done by first separating the bran and germ, then adding back a specified amount(not always 100%)
Fresh-Milled vs. Commercially Processed Wheat
Commercially processed wheat is often purposefully oxygenated to artificially age to increase shelf life and improve crust qualities
Fresh-milled wheat retains all of its natural nutrients and flavor.
Fresh milled wheat begins to oxidize as soon as the kernels are cracked open and exposed to air, beginning the ageing process. after 24 hours flour has lost about 45% of it’s nutrition, and about 90% after the first 3 days, due to oxidization.
Health conscientious bread makers should strive to make their dough as soon as possible
Note: After you have made your flour into sourdough, oxidization is a necessary biological process and different than raw flour oxidization
Frequently Asked Questions
How important is oxidization?
Very. A good flour grows old just like any other food. It becomes stale and toxic for your health
Is sourdough healthier than standard bread?
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Is all whole grain flour the same?
No. Many so called whole grain flours are made from separated bran and endosperm which are then recombined afterwards, often with less bran the originally milled
Should I still make my sourdough if my flour is old?
This exquisite compilation showcases a diverse array of photographs that capture the essence of different eras and cultures, reflecting the unique styles and perspectives of each artist.