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farmersdotter organics promo

farmersdotter organics promotional video produced by the good and talented folks at ET2media

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Sourdough Bread is Not the Culprit

We often, and several times each Saturday at the Penticton Farmers Market, are overheard answering some passers with “Sorry, our bead is not gluten free.”

Sourdough Breadmaking - Curtesy CBC
Sourdough Bread Making – Courtesy CBC

Like William Davis we would be cazillionaires if we jumped on the gluten free bread band wagon… only you can’t bake gluten free bread. Some try and some even achieve a modicum of success but for farmersdotter gluten free bread is something unauthentic. Akin to Barbie Dolls. While the idea is great it is somewhat unrealistic… and it tastes horrible too.Barbie Q - Courtesy

Barbie Q – Courtesy

So why is there this misunderstanding surrounding bread and gluten. Who or what is to blame. Perhaps William Davis with his book Wheat Belly is a good start. Holy schmoly what a money making machine that is.

Anyway, before you buy into the whole wheat schmelly belly thingy quickly look at the recent CBC article Sourdough Bread Making Cuts Gluten Content in Baked Goods

Like us we think you’ll begin to suspect commercial yeast and the commercial bread making process as the culprit. Its a Wonder they call that bread.

By the way the CBC article makes mention of baking bread for one hour at 500f degrees. Like holy hockey puck batman. We think it highly unlikely a baker would profess that. Although it is a strange and wonderful world out there.

Our oven averages 500f degrees. We steam the chamber twice in the first 10 minutes of baking and at 500f degrees the bread is in the oven for a total of 18 to 20 minutes tops. By that time it has reached an internal temperature of at least 210f degrees which is what you want. Anywhere between 210f-214f. Anything more than that is over baking. Period.

And depending on the type of bread we will also bake at or just below 450f degrees. Even at that low temperature, in our oven, our bread is fully baked within 23 to 25 minutes.

Always use an instant read thermometer to be sure. Remember an internal temperature of 210-214f degrees is all you need for fully baked bread. And occasionally dip your instant read thermometer in boiling water to check for accuracy. It should read 212f… just like your bread!