Sourdough bread is one of the oldest forms of leavened bread, dating back over 6,000 years. It is believed to have originated in ancient Egypt, where wild yeast and lactic acid bacteria naturally fermented dough, creating the distinct tangy flavor and airy texture we recognize today. Unlike modern bread, which relies on commercial yeast, sourdough uses a fermented starter made from flour and water, harnessing natural microbes to rise.
Sourdough remained the dominant form of bread throughout history, especially before the invention of commercial yeast in the 19th century. During the California Gold Rush of the 1800s, prospectors and settlers relied on sourdough as a reliable, long-lasting staple. San Francisco, in particular, became famous for its unique sourdough, thanks to the region’s specific strains of bacteria, notably Lactobacillus sanfranciscensis.
In recent years, sourdough has seen a resurgence, with bakers and home enthusiasts appreciating its deep flavor, natural fermentation, and potential health benefits, such as easier digestion and lower glycemic impact. Whether baked in ancient civilizations, frontier kitchens, or modern artisan bakeries, sourdough continues to be a symbol of tradition, craftsmanship, and the power of natural fermentation.
Okay, so now, enter all of us! Whether we have food allergies or sensitivities or are on the AIP diet, we can't enjoy this sort of flavor, can we?
YES! With some creativity, we totally can. And its healthful too. Get ready for one of the easiest recipes out there - let's go!
WHAT YOU WILL NEED:
- 1 eat G.A.N.G.S.T.E.R. Pizza Crust & Flatbread Mix
- 1/4 cup Oil
- 1/3 cup Sauerkraut Juice
- 1 tsp Apple Cider Vinegar
DIRECTIONS:
1) Preheat oven to 350F.
2) Following directions on the back of the pouch, mix up your dough replacing the water with 1/3 cup Sauerkraut Juice instead!
3) Add Apple Cider Vinegar and combine again.
4) On parchment-lined baking sheet, gently press dough into a 9-10" circle with fingers, about 1/8 inch thickness. Flour your fingers if dough seems sticky. Brush with oil and sprinkle with salt if desired.
5) For softer flatbread, bake 14-16 minutes. For firm, crispier results, bake 19-21 minutes.
6) Remove from oven, allow to cool. Enjoy as is or use in your favorite flatbread, pizza or wrap recipes!
