Have you ever heard of phytic acid? Basically, it’s an anti-nutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. If we are going to use it to make sandwiches for lunch, I’ll just prep the dough the night before or that morning. This recipe is super flexible you can allow it to ferment for 2-4 hours or even 24 hours. It wasn’t long into my sourdough journey that I discovered there is such a thing as no-wait or quick sourdough recipes.
I love sourdough bread as much as the next traditional foods gal, but guess how often we actually have it?
Me, personally? I’m not much of a planner. Do you want to have fresh-from-the-oven homemade bread this Saturday? Well, I hope you started thinking about that desire on Thursday! If you are a real-food foodie like myself, you probably know that sourdough bread takes a lot of pre-planning. Unless, of course, you live in a super cool area where people are selling homemade sourdough bread! The process of slow fermenting with the native yeasts just has an artisanal flavor that you can’t buy. Who wouldn’t be?! It makes the grains more gut healthy, and fermenting creates a depth of flavor that you just can’t find in store-bought baked goods.
When I first started my sourdough starter back in 2010, I was super excited to start making sourdough bread. This is the perfect recipe to use for pizza, sandwiches, or for dipping into hummus. This easy sourdough flatbread recipe is made with only a few simple ingredients.
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