Stick Boy offers sourdough bread baking demo Saturday
Not only is sourdough bread satisfying and tasty, it’s also easier for some people to digest than traditional yeast bread.
Around 18 million Americans have non-celiac gluten intolerance, making it difficult to digest bread and many other foods that contain common grains. Studies have shown that wheat bread fermented with native bacteria and yeasts, such as sourdough, contains a much reduced gluten level.
As the sourdough microbes feed on grain’s proteins and starches, they break down gluten into more digestible elements. They also gorge on the grain’s sugars, turning them into compounds that our stomachs absorb more slowly than the sugars in standard bread. The Egyptians utilized this phenomenon as far back as 1500 B.C.
To learn more, join Jeremy Bollman of Stick Boy Bread Company this Saturday, Oct. 12, from 10 a.m. to 12:30 p.m., as he demonstrates how to make great sourdough bread at home. To get you started, Jeremy will bring sourdough starter along to share. He will also share information about different types of flour for bread-baking.
Sponsored by N.C. Cooperative Extension, all proceeds will benefit Blue Ridge Women in Agriculture. Charge is $20 per person and includes a lunch of soup and sourdough bread from Stick Boy.
Participants must register before noon on Oct. 11. Visit http://www.brwia.org to register and pay. Class will be held at the Agricultural Conference Center, located at 252 Poplar Grove Road in Boone.
While not sourdough, this not-too-sweet bread recipe uses locally grown apples, easily found this time of year in the High Country.
High Country Apple Bread
¼ cup vegetable oil
¼ cup apple sauce
¾ cup sugar
½ teaspoon rum extract
2 cups apples, diced
¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped nuts
Combine and set aside the oil, eggs, apple sauce, sugar and vanilla. Sift flour, cinnamon, baking soda and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Bake in a greased regular loaf pan at 325 degrees for 70 minutes, or until firm. Cool 10 minutes in the pan before a cooling rack.
Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with N.C. Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. For more information, email firstname.lastname@example.org or call (828) 264-3061.