No refined sugars needed...
When I first started baking with my sourdough starter, I never realized how versatile it could be! You can transform such simple ingredients such as flour, salt and water into an array of wonderful home baked goods. By adding butter and milk to our dough, its very easy to turn sourdough into a rich bread dough.
There are many reasons to start using sourdough in your vintage kitchen. The fermentation process that takes place unlocks the nutritional value making iron, folic acid, zinc, magnesium, B vitamins, and calcium bioavailable to us. Phytic acid prevents us from absorbing these vitamins and minerals, which is present in the bran layers of cereal. With even just a few hours of fermentation, phytic acid can be neutralized. Longer fermentation helps to break down gluten. I aim to use a 24 hour fermentation in order to break down as much gluten as possible. By using an age-old method of preparing bread, we not only eat like our ancestors but we also enjoy the benefits of their ancient wisdom.
But back to the delicious, no sugar added cinnamon rolls! I have taken the basic sourdough and transformed it into a sweet treat that I don't feel guilty about!
Francesca, wife and mother of three, eagerly shares day-to-day life on her ten acre farm in northern Colorado.