Nana’s sourdough bread using fermented grains is one of my all-time favorite treats. There’s something special about the tangy, chewy texture and the way it smells fresh out of the oven. I remember the first time I tried it when I was a kid, and it was love at first bite.

One day, I had the curiosity to inquire Nana about the mystery behind her scrumptious bread. She revealed that fermentation was the fundamental factor. She articulated that allowing the dough an adequate amount of time for it to acquire its flavor was what gave her bread its one-of-a-kind taste and texture.

I was intrigued, so I asked her to show me how to make it. Here’s my Nana’s easy guide to making sourdough bread and other treats using fermented grains.

Making Fermented Grains for Baking

Nana has a passion for baking with fermented grains, which she believes increases not only their nutritional value but also enhances the flavor and texture of her creations. Besides sourdough bread, she often uses these grains to make delicious cakes, muffins, cookies, and other baked goods. She finds that fermenting them provides an extra dimension of taste and makes her treats even more enjoyable.

Nana begins the process of creating fermented grains for baking by soaking the grains in water for a number of hours, usually overnight. After that, she drains away all the water and thoroughly washes them to ensure any impurities are eliminated. The next step is adding fresh water and a sourdough starter, which will help with fermentation. She then leaves it to ferment for at least 12 hours before it can be used in baking.

Once the grains have been through the fermentation process, Nana uses them as a special ingredient in her baking recipes. She creates delectable muffins, pancakes, and waffles that are unlike anything purchased from a store. These treats possess an unusual flavor and texture that can only be achieved by using fermented grains.

Nana’s love for fermented grains and baking has inspired me to try it out for myself. I’ve experimented with fermenting different types of grains, such as oats, quinoa, and buckwheat. It’s amazing to see how fermentation can transform plain grains into something delicious and nutritious.

How to Make Sourdough Bread

Making sourdough bread at home is not as difficult as it may seem. To make a delicious loaf of sourdough bread, Nana usually uses some active starter. This starter helps bring out the rich and tart flavor that characterizes this popular bakery item. You can either buy or make your own starter, which consists of flour and water that has been fermented by wild yeast.

Once the starter is ready, it’s time to start making the dough. Combine the activated starter with additional flour and warm water in a large bowl, stirring vigorously, until all of the ingredients are evenly distributed.

Next, take the dough and knead it until it has formed a soft, supple ball. Make sure to cover it with a damp cloth so that it does not dry out. Leave the dough for several hours in order to give it time to rise and become light and airy. The longer you leave the dough, the greater its texture will be when you eventually bake your finished product.

After the dough has doubled in size, shape it into loaves, set it in prepared pans, and allow it to rise once more before baking it in an oven preheated to 375 degrees Fahrenheit for about 30 minutes. With these simple steps, you can enjoy freshly made sourdough bread from your own kitchen!

Nana’s Tips for Baking with Fermented Grains

Baking with fermented grains can be an intimidating task to undertake, but thanks to the wisdom of my Nana, it has become quite simple. Here are some of the tips and tricks that I’ve learned from her, which you can also take advantage of to make your favorite sourdough bread.

Use a Starter

A starter is a combination of flour and water that has been left to ferment for several days, containing beneficial bacteria and yeast. The mixture is essential when baking with fermented grains, something I was always advised by Nana to keep in mind. The presence of these microorganisms ensures that your sourdough bread will rise appropriately during the baking process.

Keep it Moist

It’s important to make sure the dough has enough moisture because grains that are fermenting can dry out quickly. Nana said to cover the cloth so the dough wouldn’t dry out while it was rising. Keeping the dough at a good temperature will make sure that it turns out well.

Properly Prepare the Baking Surface

In order to ensure that kneading dough is a hassle-free process, you must take the time to adequately prepare your baking surface. Begin by coating the surface with either cornmeal or flour, which will serve as an agent to prevent sticking when applying proofed bread. Additionally, consider placing parchment paper on top of the surface for additional protection against sticking and an easier clean-up afterward.

Knead Gently

Nana said to be extra careful when working with fermented grains, and she stressed how important it was to knead the dough lightly and gently. She warned that too much pressure or rough handling could damage the delicate structure of the fermented grains, making them less useful for baking. So, to get the best results, handling the dough carefully and delicately is important.

Add Some Sweetness

Sometimes fermented grains can develop a mildly sour flavor, but my grandmother suggested I add some sugar to the dish to make the flavors more balanced. To take it a step further and really bring out the sweetness in the dough, why not try adding a touch of honey? It will certainly help to create an even more delightful flavor profile.

Use High-Quality Ingredients

To make the most flavorful and delectable bread or treats, Nana suggested using only the finest ingredients available, including organic flour, filtered water, and premium-grade salt. This will guarantee that the dough has an excellent taste and texture for a truly unforgettable experience.

With the help of these time-tested tips from my beloved Nana and this straightforward guide on creating delicious sourdough bread, you can easily make your own homemade pastries. You will be able to whip up delightful treats that are sure to please all in no time!