Sourdough bread from the doctor

The history and origin of sourdough bread

Sourdough bread is one of the oldest forms of bread-making in human history. Its origin dates back thousands of years, when ancient civilizations discovered that a spontaneous mixture of flour and water fermented naturally thanks to the yeasts and bacteria present in the environment. This natural fermentation, known as sourdough starter, gives the bread a characteristic flavor, a denser texture, and better preservation.

In Latin America, sourdough bread is known by different names depending on the region, although its fundamental technique is similar. In Mexico and some Central American countries, it is often called "artisanal sourdough bread" or simply "sourdough bread." In Argentina and Chile, it is highly valued as "country bread" or "homemade sourdough bread." In Colombia and Peru, although there is no specific different name, its consumption is increasingly promoted for its health benefits and unique flavor.

Recognition of sourdough bread as a healthier and more natural product has been increasing throughout Latin America, and today many artisanal bakeries offer it as a traditional and nutritious alternative to industrial breads. Furthermore, there are multiple regional variants that incorporate local ingredients to enrich the dough.

How to prepare The Doctor's sourdough bread

Ingredients: Sourdough Starter, Water, Milk, Butter, Active Dry Yeast, Honey, Unbleached Flour, Wheat Germ, Sugar, Salt, Baking Soda.

Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake.

Let it rest in a warm place overnight.

The next morning, mix the butter with the warm milk and add the yeast until it dissolves.

Add the honey and when well mixed, add 2 more cups of flour and mix in the wheat germ.

Sprinkle sugar, salt, and baking soda over the mixture.

Press gently into the dough and mix lightly.

Let it rest for 30 to 50 minutes until the mixture is bubbly.

Add enough flour until the dough pulls away from the sides of the bowl.

Then place the dough on a lightly floured board and knead 100 times or until a silky mixture develops.

Shape into 4 one-pound loaves, place them in greased 9 x 3 inch loaf pans.

Let them rise until doubled in size, approximately 2 to 3 hours in a warm room.

Then bake in a hot oven at 400 degrees F for 20 minutes.

Reduce the oven temperature to 325 degrees F.

And bake for 20 more minutes or until fully cooked.

Remove from the pans and place the loaves on a rack to cool.

Spread butter on the top of the loaves to prevent the crust from hardening.

Sourdough bread from the doctor