I bought a sourdough bowl kit and I’m really wanting to make some .. I don’t eat carbs so I’m a bit scared that my autoimmune won’t accept it, but I’m hoping if I make gluten free and because it’s fermented that I might be able to eat it ❤ 🤞
there is this restaurant in Downtown San Antonio, Tx. It's called La Panaderia. They culture their pan dulce for 48 hours. And I can't go back to chemically produced bread. Please show your listeners how to remake this cultured bread. This would be greatly appreciated. Thanks for talking about this topic most people have no clue about. Thanks again.
Have ever used kefir instead of water to do the first ferment of your flour? I added the sour dough starter and flour to the kefir, mixed just enough to combine and hydrate the flour, and let stand for 8 hours. Then did my kneading and 2nd rise. It was the best sourdough I ever made. The flavor was awesome.
Donna Schwenk I used it with the sour dough starter. It worked great. Just ordered your 2 books from Barns and Nobles I can’t wait to read them. And try some of your recipes. Thank you so much for your info and teaching on fermenting.
Starter isn't necessary for sourdough, there is a process of mixing flour and water which collects wild yeast from the air, and adding some flour everyday for a certain time to make your own starter, that starter can be spread on a sheet of parchment and frozen if you don't want to baby your starter on the counter.
Very glad to find this. I have been so ill for YEARS! Really hoping this will work for my family. I am 67 and my daughter is about to turn 44; her son is17. We all are fat with digestive and emotional issues that were not there before. I am also diabetic and a canver survivor. We are tired, unhappy and - as you said - just struggling to survive each day. This is the third video of yours that I have watched and I am hooked! Will be ordering the Cutting Edge Cultures and Sourdough Starter and some Kefir grains if they are also on your site this Friday with my next check. Thank you for the first ray of hope I have had in a long time! God bless you and your family.
Had my gallbladder removed and developed severe constipation issues...tried everything...started making my own sour dough culture and bread and realized my “issues” went away...It took me a while to understand why. Worked for me...I’ll never eat anything other than Sourdough.
I too felt like I was just existing. Then, I started the keto diet and realized that I must have been seriously vitamin and mineral deficient if simply changing what I eat makes me feel alive and energized. However, I still feel that I'm not up to where I should be in terms of energy and stamina. I haven't eaten grains in 2 years, but I still haven't reached my fullest potential. I am now learning about the wonderful benefits of fermented and sprouted foods and am eager to try this next step in my health journey. It just makes sense. Yes, sugar is toxic. We know that it blocks the absorption of very important vitamins and minerals our bodies desperately need to achieve optimum health. In my opinion, processed and refined sugar should be outlawed as it starts killing us from a very young age. But, even though I haven't eaten sugar in 2 years, am I still looking at many supplements to find the guilty culprit stealing my energy level. And, I now believe that the lack of truly healthy flora in my gut is the missing link. I don't think my gut has ever been healthy -it probably started at birth! I was never breastfed. And there was never any talk about probiotics or fermented and cultured anything. I was raised without sourdough, without sauerkraut -and, in my house, pickles weren't a thing... plus, we threw out anything that spoiled or smelled even the tiniest bit sour. My mother says she also gave me plenty of watered down honey as an infant to put me to sleep good and long (there were no regulations back then advising against it -plus, she was a young teenage mom). I believe that my nutritional deficiency and my gut flora have suffered immensely the last 54 years, and only now [because of keto] have I had enough brain fog lifted to even consider what else could be going wrong in my body and brain. So, even though bread isn't allowed on a ketogenic lifestyle eating plan, I have got to give probiotics and microbes a chance to colonize in my body and I am very eager to give true sourdough a chance as it seems to me to be the tastiest of all options until I get used to it. This is where I am heading now, and I want to thank you for all this wonderful information you have provided me with as I forge my way to a better and healthier me. A much heartfelt thank you and many blessings to you. 😊
I am so happy I found you and your website/youtube channel! I feel so much better-drinking kefir and kombucha and have a sourdough starter on the counter right now. THANK YOU, DONNA! My Kefir milk grains I bought off your website and they are doing wonderful, I have yogurt kefir, reg kefir, kefir cheese so many things from one culture :)
Hi Donna I watched your Kombucha and Cultured videos but could not find any more video from you for a long while until a few days ago when I stumbled upon your Podcast. You have inspired me to not be afraid to do my own cultured foods and explore more into fermentation. Thank you for your channels and that helps us to change what we put into our mouth and the effects to our gut.
I agree with you, slow fermentation is very important for a good digestion process in the body. I make my sourdough bread and feel the difference in my health.
I enjoyed the movie Cooked as well. Quite an eye-opener. Enjoyed the part about the ladies who make the cheese in the barrels. Another excellent documentary is called "The Magic Pill". You would enjoy it.
Thank you so much for the sourdough recipe...I made it the day it came out on your site. I had already been making sourdough bread but I love your recipe the best hands down! It's good for me, yummy and beautiful. What more could anyone ask for?!
Oh Donnnnnna! You are AMAZING!!! Thank you for all the Life Changing Advice! Isn't God SO Good to have these things here on earth to help us, ... His Children!!! Your sourdough bread looks delicious! Do you have any recipes for cultured butter to go with that lovely sourdough bread? :)
Thank you for the kind words! We do have a cultured butter recipe, but you have to be a Biotic Pro member to see it: www.culturedfoodlife.com/recipe/kefir-snowtherland/
I would love to make cultured bread that was cultured for 48 hours, and made with organic flour. I am going to ask KingArthurFlour for some advice to culruring bread for 2 days. I am not going back to regular bread from my grocery store bakery. It will be painful going back. This cultured bread is awesome.
Donna, I hope someday you will publish a Sourdough Book. I have all your books and absolutely love them. I have sourdough books but none are as good as the information and recipes I get from your website. I've printed out most of your bread recipes and have them in a folder but would dearly love a printed copy.
Is it okay to freeze sourdough bread? I've started making it and what a difference in my gut! Really incredible.The recipe I use is fermented for about 16 hours!
Hi Donna, I think I purchased my GF sour dough culture from you a couple weeks ago from Pinterest. I cannot master a good loaf of GF sour dough bread. Will you pls do a step by step video. I am learning a lot from you. I just learned about kefir, the homemade vinegars, etc...what I am getting from this video is that the culture of sour dough starter changes the flour if left alone long enough. I add my kefir but am sure it mostly dies during the baking process but has done its work by changing the flour. What about salt and other ingredients? Does it rise by gas releasing while digesting the flour. Is GF flour going threw the same process? I could go on and on. Thanks for any help with this. I am 100 percent GF for years.
LL 2, gluten free sourdough are a little tricky but here is a link that you can find more tips and recipes. www.culturesforhealth.com/learn/gf-sourdough/art-of-gluten-free-sourdough-baking/
Im confused Donna, do we have to order the sour dough culture everytime we make the bread or do we receive an ample amount to bake more than one bread?
Hi! Once you have the sourdough culture it will last forever if you take care of it. You have to feed it just like all the cultured foods. You feed it with flour and water and when you do this, it ferments and grows and you'll have more and more. So you just need not use it all when you go to make your bread. You'll receive a small amount of starter but you will feed it a few times before you make bread and you'll get more and more. The more you feed it, the more starter you'll have.
@@CulturedFoodLife Thanks Donna! I can't wait to start making my own bread and kefir! My family can really use all the benefits that you share. Thank you for spreading the knowledge 🤗
Is a mixer better in your opinion !? I’m just trying to make it easiest as possible without compromising the quality of the bread 🍞 Thanks 🙏 in advance for you advice !!!
@@ibnuslaykum I dont think the breadmaker will work because you have to put all your ingredients in at the beginning and this bread needs to rise twice before being put in the oven. If that makes sense? So mixing the ingredients in a bread maker and leaving it in there wouldn't work. IT wouldn't leave room for rising and removing to let it rise again before baking.
@@ibnuslaykum Hi Naim, I talk about sourdough in my first book Cultured Food for Life. But I have the most detail and information on sourdough on my website: www.culturedfoodlife.com/ You can click on sourdough articles to see them all!
Does it have to be sourdough? I use a simple recipe of spelt flour and kefir that ferments for 24 hours...is that considered a cultured bread and does it have the same benefits?
Donna, I would also like your input on bread made with kefir. How does it compare to sourdough bread. I already have kefir and would like to use it instead of also having a sourdough starter. Thank you.
Hi Tammy! I do not use sprouted flour fo sourdough. Sprouting the grains is a fermentation type process and so sprouting makes the grain more easily digestible. BUT the sourdough process does this as well and it will not work well to use sprouted grain to make sourdough as it has already been "fermented". Hope that makes sense. I use sprouted grains for baked goods like cookies, cakes etc but with sourdough I do not use them. The process works much better if the grains is not sprouted first.
you can make your own starter with equal parts water and flour. cover with paper towel on counter for 4-6 days. Each day add a little more flour and water, this is called feeding it. Each day, smell it. It should be fermented smelling and when you have a nice sour smell with bubbles, its ready to use.
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I bought a sourdough bowl kit and I’m really wanting to make some .. I don’t eat carbs so I’m a bit scared that my autoimmune won’t accept it, but I’m hoping if I make gluten free and because it’s fermented that I might be able to eat it ❤ 🤞
I bought Donna's Sourdough starter and made the Overnight Sourdough Bread. It is the most DELICIOUS bread we have EVER eaten!!! Thank you Donna!
there is this restaurant in Downtown San Antonio, Tx. It's called La Panaderia. They culture their pan dulce for 48 hours. And I can't go back to chemically produced bread. Please show your listeners how to remake this cultured bread. This would be greatly appreciated. Thanks for talking about this topic most people have no clue about. Thanks again.
That's my whole intention! You can find all the how to on sourdough bread on my website culturedfoodlife.com
Have ever used kefir instead of water to do the first ferment of your flour? I added the sour dough starter and flour to the kefir, mixed just enough to combine and hydrate the flour, and let stand for 8 hours. Then did my kneading and 2nd rise. It was the best sourdough I ever made. The flavor was awesome.
Hi Joyce! I haven't because I always use my sourdough starter. I've heard others that have done it! So happy it worked for you!
Donna Schwenk I used it with the sour dough starter. It worked great. Just ordered your 2 books from Barns and Nobles I can’t wait to read them. And try some of your recipes. Thank you so much for your info and teaching on fermenting.
Starter isn't necessary for sourdough, there is a process of mixing flour and water which collects wild yeast from the air, and adding some flour everyday for a certain time to make your own starter, that starter can be spread on a sheet of parchment and frozen if you don't want to baby your starter on the counter.
Very glad to find this. I have been so ill for YEARS! Really hoping this will work for my family. I am 67 and my daughter is about to turn 44; her son is17. We all are fat with digestive and emotional issues that were not there before. I am also diabetic and a canver survivor. We are tired, unhappy and - as you said - just struggling to survive each day. This is the third video of yours that I have watched and I am hooked! Will be ordering the Cutting Edge Cultures and Sourdough Starter and some Kefir grains if they are also on your site this Friday with my next check. Thank you for the first ray of hope I have had in a long time! God bless you and your family.
Aww I feel for you Marcelle! hopefully this will jump start a wonderful journey of health for you! Welcome to our fermented family!
Had my gallbladder removed and developed severe constipation issues...tried everything...started making my own sour dough culture and bread and realized my “issues” went away...It took me a while to understand why. Worked for me...I’ll never eat anything other than Sourdough.
I too felt like I was just existing. Then, I started the keto diet and realized that I must have been seriously vitamin and mineral deficient if simply changing what I eat makes me feel alive and energized. However, I still feel that I'm not up to where I should be in terms of energy and stamina. I haven't eaten grains in 2 years, but I still haven't reached my fullest potential. I am now learning about the wonderful benefits of fermented and sprouted foods and am eager to try this next step in my health journey. It just makes sense.
Yes, sugar is toxic. We know that it blocks the absorption of very important vitamins and minerals our bodies desperately need to achieve optimum health. In my opinion, processed and refined sugar should be outlawed as it starts killing us from a very young age. But, even though I haven't eaten sugar in 2 years, am I still looking at many supplements to find the guilty culprit stealing my energy level. And, I now believe that the lack of truly healthy flora in my gut is the missing link.
I don't think my gut has ever been healthy -it probably started at birth! I was never breastfed. And there was never any talk about probiotics or fermented and cultured anything. I was raised without sourdough, without sauerkraut -and, in my house, pickles weren't a thing... plus, we threw out anything that spoiled or smelled even the tiniest bit sour.
My mother says she also gave me plenty of watered down honey as an infant to put me to sleep good and long (there were no regulations back then advising against it -plus, she was a young teenage mom). I believe that my nutritional deficiency and my gut flora have suffered immensely the last 54 years, and only now [because of keto] have I had enough brain fog lifted to even consider what else could be going wrong in my body and brain.
So, even though bread isn't allowed on a ketogenic lifestyle eating plan, I have got to give probiotics and microbes a chance to colonize in my body and I am very eager to give true sourdough a chance as it seems to me to be the tastiest of all options until I get used to it.
This is where I am heading now, and I want to thank you for all this wonderful information you have provided me with as I forge my way to a better and healthier me.
A much heartfelt thank you and many blessings to you. 😊
Nevermind. I see on your website for sourdough bread that is cultured. Thanks you for changing lives for the better.
You are welcome! Happy you found the answers!
I am so happy I found you and your website/youtube channel! I feel so much better-drinking kefir and kombucha and have a sourdough starter on the counter right now. THANK YOU, DONNA! My Kefir milk grains I bought off your website and they are doing wonderful, I have yogurt kefir, reg kefir, kefir cheese so many things from one culture :)
Hi Pam!! Thank you so much for watching and reading!!
Hi Donna I watched your Kombucha and Cultured videos but could not find any more video from you for a long while until a few days ago when I stumbled upon your Podcast. You have inspired me to not be afraid to do my own cultured foods and explore more into fermentation. Thank you for your channels and that helps us to change what we put into our mouth and the effects to our gut.
I agree with you, slow fermentation is very important for a good digestion process in the body. I make my sourdough bread and feel the difference in my health.
I enjoyed the movie Cooked as well. Quite an eye-opener. Enjoyed the part about the ladies who make the cheese in the barrels. Another excellent documentary is called "The Magic Pill". You would enjoy it.
So grateful that I found you Donna you are such a wonderful supportive person , I really thank Allah for this 😊
Thank you so much for the sourdough recipe...I made it the day it came out on your site. I had already been making sourdough bread but I love your recipe the best hands down! It's good for me, yummy and beautiful. What more could anyone ask for?!
Oh Donnnnnna! You are AMAZING!!! Thank you for all the Life Changing Advice! Isn't God SO Good to have these things here on earth to help us, ... His Children!!! Your sourdough bread looks delicious! Do you have any recipes for cultured butter to go with that lovely sourdough bread? :)
Thank you for the kind words! We do have a cultured butter recipe, but you have to be a Biotic Pro member to see it:
www.culturedfoodlife.com/recipe/kefir-snowtherland/
Hi Dale! I'm working on a cultured butter recipe! stay tuned!
I would love to make cultured bread that was cultured for 48 hours, and made with organic flour. I am going to ask KingArthurFlour for some advice to culruring bread for 2 days. I am not going back to regular bread from my grocery store bakery. It will be painful going back. This cultured bread is awesome.
Where do you buy king author 🤔
Thank you. I shared this. Many of my friends and family are having issues with cereals and dairy.
Thanks for answering me so quickly, Donna! Well, say no more! ... I Promise you I will become a Biotic Pro member! I can hardly wait! :)
You are most welcome Dale! We'd love to have you!
Donna, I hope someday you will publish a Sourdough Book. I have all your books and absolutely love them. I have sourdough books but none are as good as the information and recipes I get from your website. I've printed out most of your bread recipes and have them in a folder but would dearly love a printed copy.
see culture for for health, written by Donna.
Love this bread....only kind I buy straight from bakery. Will begin making my own soon...ty for your vids.
Is it okay to freeze sourdough bread? I've started making it and what a difference in my gut! Really incredible.The recipe I use is fermented for about 16 hours!
Hi Karen! Yes you can certainly freeze the bread! I do this all the time :)
Wondering if you have a kefir bread recipe. 😊
Some naan recipes are made with yogurt. You could replace the yogurt with kefir and see what happens.
Hi Donna, I think I purchased my GF sour dough culture from you a couple weeks ago from Pinterest. I cannot master a good loaf of GF sour dough bread. Will you pls do a step by step video. I am learning a lot from you. I just learned about kefir, the homemade vinegars, etc...what I am getting from this video is that the culture of sour dough starter changes the flour if left alone long enough. I add my kefir but am sure it mostly dies during the baking process but has done its work by changing the flour. What about salt and other ingredients? Does it rise by gas releasing while digesting the flour. Is GF flour going threw the same process? I could go on and on.
Thanks for any help with this. I am 100 percent GF for years.
LL 2, gluten free sourdough are a little tricky but here is a link that you can find more tips and recipes. www.culturesforhealth.com/learn/gf-sourdough/art-of-gluten-free-sourdough-baking/
Im confused Donna, do we have to order the sour dough culture everytime we make the bread or do we receive an ample amount to bake more than one bread?
Hi! Once you have the sourdough culture it will last forever if you take care of it. You have to feed it just like all the cultured foods. You feed it with flour and water and when you do this, it ferments and grows and you'll have more and more. So you just need not use it all when you go to make your bread. You'll receive a small amount of starter but you will feed it a few times before you make bread and you'll get more and more. The more you feed it, the more starter you'll have.
@@CulturedFoodLife Thanks Donna! I can't wait to start making my own bread and kefir! My family can really use all the benefits that you share. Thank you for spreading the knowledge 🤗
Legend
Love Love Love
👋 Donna ! Can you sourdough recipes be made in a bread maker !?
Hi, I don't have a bread maker currently, so I haven't tried it. But because of the rising times I'm not sure if it work very well.
Is a mixer better in your opinion !? I’m just trying to make it easiest as possible without compromising the quality of the bread 🍞
Thanks 🙏 in advance for you advice !!!
@@ibnuslaykum I dont think the breadmaker will work because you have to put all your ingredients in at the beginning and this bread needs to rise twice before being put in the oven. If that makes sense? So mixing the ingredients in a bread maker and leaving it in there wouldn't work. IT wouldn't leave room for rising and removing to let it rise again before baking.
I want to make to loafs at a time ! would I need two of your starter kits !?
Thanks...
Hi! No one starter will work just fine. You will just need to feed your starter enough times that you have enough to double the recipe. happy Baking!
This is my first time making it would you recommend your book with it as to have more insight about the process !?
@@ibnuslaykum Hi Naim, I talk about sourdough in my first book Cultured Food for Life. But I have the most detail and information on sourdough on my website: www.culturedfoodlife.com/
You can click on sourdough articles to see them all!
Anyone know if this is safe with candida
Do you still have a newsletter?
We do! Go to www.culturedfoodlife.com/subscribe to sign up.
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Does it have to be sourdough? I use a simple recipe of spelt flour and kefir that ferments for 24 hours...is that considered a cultured bread and does it have the same benefits?
Laura Ritter, that would be considered culture too, kefir can make wonderful bread.
I would love your simple recipe Laura. I have read on cultureforlife website bread recipes using kefir. Thanks so much.
Donna, I would also like your input on bread made with kefir. How does it compare to sourdough bread. I already have kefir and would like to use it instead of also having a sourdough starter. Thank you.
Can I assume that you used sprouted einkorn flour?
Hi Tammy! I do not use sprouted flour fo sourdough. Sprouting the grains is a fermentation type process and so sprouting makes the grain more easily digestible. BUT the sourdough process does this as well and it will not work well to use sprouted grain to make sourdough as it has already been "fermented". Hope that makes sense. I use sprouted grains for baked goods like cookies, cakes etc but with sourdough I do not use them. The process works much better if the grains is not sprouted first.
How do I start on sour dough starter
you can make your own starter with equal parts water and flour. cover with paper towel on counter for 4-6 days. Each day add a little more flour and water, this is called feeding it. Each day, smell it. It should be fermented smelling and when you have a nice sour smell with bubbles, its ready to use.
Can you use a bread machine to make this sour dough, then take it out to rise again
What's Gf
gluten free