Sourdough is a wild fermented dough that breaks down the starch. It aids in digestion by increasing the natural enzyme content of the food, help to restore your gut bacteria, and improving taste. Ever wondered why Chole Bhature tastes so much better than Chola Puri? That’s because the dough of Bhature is fermented overnight using a sour milk culture. In a similar way sourdough culture helps make our bread, roti and pita bread more taste and healthy. Read our article on the pitfalls of baking soda for more details.
Unfortunately obtaining an authentic sourdough culture is difficult in India. What’s worse is that if it is not used within a week or is not stored in the refrigerator, it goes bad and develops mold. Today we are going to talk about how to make an inexpensive sourdough using kombucha tea. You can obtain the SCOBY at Arishtam. Unlike commercial yeast, the SCOBY is a purchase for a lifetime. Feed it a few cups of tea every week to harvest a yummy mushroom tea and sourdough daily.
- baking oven
- bread pans
- mixing and dough making equipment
- 1 cup kombucha tea
- 700 gm Wheat Aata
- Typical dough recipe would call for 750ml of water for every KG of flour (aata). Today we will use your time tested dough recipe with only few changes:
- Replace Maida with whole wheat aata to make it more healthy (you can also add multi-grain flour)
- Instead of water use 750ml of kombucha tea. Kombucha has 3-5% acetic acid which will make the dough tart.
- After making the dough, allow the dough to rest for about 3 hours (longer during winters)
- Now you can make pizza, breads, rolls, bhature with the dough. Like your regular style.
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Healthy food needs to be free from chemicals, essence, and preservatives. However at Arishtam we teach you how to make photogenic and taste healthy food and beverages the natural way.