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Sourdough Flaxseed Foccacia  This thread currently has 977 views. Print Print Thread
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balletomane
Sunday, June 26, 2011, 3:45am Report to Moderator Report to Moderator

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Ee Dan
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Has anyone tried to use sourdough starter to make flaxseed bread?

I have excess sourdough starter at home that I constantly need to get rid of when I feed it. I figured, why not use it instead of baking soda/powder for flaxseed bread? I have used it for making rye bread but rye is a black dot for me and I risk eating too much of it coz it tastes so darn good!  

I found this recipe online for sourdough foccacia http://sarahs-musings.blogspot.com/2008/10/sourdough-focaccia.html, but regular floor is used. Has anyone tried the combination of sourdough and flaxseed? If so, please share! Thanks!  


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Lola
Sunday, June 26, 2011, 4:08am Report to Moderator Report to Moderator

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equal parts of compliant flour and water......leave out to ferment, some like adding sugar.....make new batches using the last batch you put aside as a starter

search Christina s sourdough bread threads to give you an idea and also measurements


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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balletomane
Sunday, June 26, 2011, 4:16am Report to Moderator Report to Moderator

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Thanks Lola. I already know how to make sourdough starter and sourdough bread.

I am just wondering how flaxmeal itself substitutes for flour. Is it 1 to 1? I remember flaxseed absorbs a lot of liquid, doesn't it?

I did try a search in the Recipe center but couldn't find anything to do with sourdough, and I couldn't find Cristina's sourdough bread threads either.


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Lola
Sunday, June 26, 2011, 5:38am Report to Moderator Report to Moderator

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http://www.bing.com/search?cp=1252&FORM=FREESS&q=flax+bread&q1=site%3Adadamo.com

hope you find some helpful tips here.....I have never followed a recipe by the book, sorry......so I am not much help

I do know I like combining my sprouted flours to create my focaccias.....
I do not like using linseed exclusively, ......experiment


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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balletomane
Sunday, June 26, 2011, 5:49am Report to Moderator Report to Moderator

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There isn't any sprouted flour that is not an avoid or black dot for me. However, looking at some of the threads, now I get the idea of using certain non-gluten flour like millet. Good idea! Let me experiment

Cheers!


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Cristina
Sunday, June 26, 2011, 10:45am Report to Moderator Report to Moderator

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http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-btdlf1/m-1277859580/s-0/

that is the link to my earlier experiments (Lola has been talking about), these days my sourdough bread making has evolved into a much easier experience ...  As you can see, I have not stopped my bread making at all, it is still at the top of my culinary chores ... still loving it ... still enjoying the different tastes and textures, all compliant, healthy, nourishing ...

I do use a handful of whole flax seeds as a matter of routine in my sourdough spelt bread making, while preparing the sponge... I have also used flaxseed flour as a side addition to the bread making ... I do have a tin of flaxseed flour in my fridge at the moment that I need to use (1kg) ... I was looking at it the other day while I was getting my sourdough starter from the fridge to make my next loaf and the thought crossed my mind about trying to use it as the main flour ...

I might try that tonight ... In my case I will still use Spelt flour for the overnight sponge rising and then in the morning, instead of making the loaves with spelt flour, I will use flax seed flour only ... depending on the texture I get, I may add an egg or two, or I may not ...  flax seed flour is not very good for kneading (in my experience), it absorbes the liquids too fast, but this is not a problem with the current version of sourdough bread I am making, since it does not get any kneading, just the folding of the spelt flour into the fermented sponge (not interested in awakening any sleeping gluten hiding in the flour)  

I encourage everyone to experiment away and let us know ... bread making is such a satisfying experience ...




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balletomane
Monday, June 27, 2011, 1:51am Report to Moderator Report to Moderator

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Thanks, Cristina, for the link. It would take days for me to finish reading it  

I totally agree with you, that bread making is a satisfying experience and I will keep on experimenting with it whenever time allows. If you ever succeed in making a sourdough bread with only flaxseed, please share your experience  


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Cristina
Monday, June 27, 2011, 12:48pm Report to Moderator Report to Moderator

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I did tried it today, but I had mixed results ... On hindsight I should have left the loaf in the oven much longer than the usual 20minutes I use for the original flaxseed bread.  It ended up with a doughy after taste resulting from the 1 cup of sourdough sponge I used instead of eggs and water.  Spelt (sourdough or not) requires longer cooking, I should have thought of that ... This experiment will take a few tries to reach the happy medium ...

The good thing is that not all is lost, the resulting failure was still nice and soft and easy enough to crumble into a bowl, add a few eggs, some barley malt syrup and soy milk to cover (plus a pinch of salt to awaken the flavours).  The mixture is resting in the refrigerator and it will be baked into a bread pudding for dessert tomorrow ...

Like I said before ... love this culinary experimenting ....




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balletomane
Monday, June 27, 2011, 5:16pm Report to Moderator Report to Moderator

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Cristina,
Thanks for sharing your experiment with us... so did you use sourdough starter, flaxseed and spelt flour only? No eggs? Since I can't have soy, I guess I will use water instead. Let us know how your bread pudding turns out ;-P


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ruthiegirl
Tuesday, June 28, 2011, 12:06am Report to Moderator Report to Moderator

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I've never heard of using sourdough for anything other than gluten grains. But give it a try- the worst that can happen is it won't taste good, and you can warn all of us not to try it.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Cristina
Tuesday, June 28, 2011, 2:05am Report to Moderator Report to Moderator

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I cooked the pudding on a tin loaf pan inside another one with water in the oven, about 180C for 40 minutes, but next time I will cook it for a few minutes longer, to better cook through in a couple of places in the middle.  I serve it cold with a blob of yogurt, squeeze of honey and some berries ... sweet desert!!!




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Cristina
Tuesday, June 28, 2011, 2:17am Report to Moderator Report to Moderator

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You can also use almond milk, or rice milk or any other compliant milk, or water mixed with miso or even tea, I suppose it is about experimenting.  This is not about trying to get a raising bread, but a compliant bread with the right texture and taste improved with the digestive b complex benefits of a sourdough starter.  Let me also just clarify that I only use the spelt flour to get the sponge foaming overnight (or for a few hours during the day), to make the loaves I just use flax meal with a bit of salt, and the sponge.  But, this is still experimenting, not perfect results yet ... I only used two cups of flaxseed meal too, so in a few days will try again with a few changes and let you know the result...

Let us know if you try something else that we can take into account ...




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honeybee
Tuesday, June 28, 2011, 8:07am Report to Moderator Report to Moderator

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I haven't done a sourdough but I have used flax meal and millet flour, with the eggs and it was really tasty and delicious - more like a dense heavier cake.
Goodluck, I think it will turn out great.
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Lin
Tuesday, June 28, 2011, 6:10pm Report to Moderator Report to Moderator

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Cristina,
I've been searching for a way to make sourdough bread so I can avoid gluten/yeast. So far from what I've read you need to use rye for the starter (and that has gluten). Do you know of an alternative starter?

Honeybee, I like the sound of your bread, how do you make it?

thanks Lin


Gluten/Casein and Yeast sensitivity.
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balletomane
Wednesday, June 29, 2011, 11:32am Report to Moderator Report to Moderator

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Today I did an experiment with my rye sourdough starter and flaxmeal.

The result was not bad--
http://tinyurl.com/3geenm5

I roughly followed Cristina's formula above and derived the following recipe:

Ingredients:
•     1 cup of flax meal
•     1 cup of non-gluten flour (one part each of amaranth, brown rice, millet, quinoa)
•     ½ cup sourdough starter
•     1/8 teaspoon sea salt
•     2 tablespoons agave syrup
•     1 beaten egg
•     ½ cup water + 1/8 cup if necessary
•     1/6 cup of rice bran oil

How to make it:
1.     Mix half of the flax meal and flour with sea salt and starter in a large bowl.
2.     Add half of the water and stir.
3.     Beat the egg in the mixture.
4.     Add the rest of the flaxmeal, flour and water.
5.     Lay mixture out on a glass baking dish and cover with cloth overnight.
6.     Heat oven to 350.
7.     Bake 40 minutes in the oven.

I actually baked for 30 minutes at first but it turned out a bit doughy, so I cut the bread into two halves, put them back into the oven (turned upside down to avoid further browning of the surface) and baked for 10 more minutes.



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balletomane  -  Wednesday, June 29, 2011, 1:06pm
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cajun
Thursday, June 30, 2011, 6:36am Report to Moderator Report to Moderator

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Lin,
Yes! I am like you in that I need to avoid gluten and yeast!
UGH!!!! I miss being able to just toast a piece of whole grain bread and enjoy some ghee and almond butter melting on it!
I keep searching for a compliant bread but everything has at least one huge avoid for me! I finally found good rice tortillas but I want some bread!
My local HFS had a yeast and gluten free bread that I had to special order because they didn't carry it ...it didn't sell well. One look, feel and taste and I understood. Yuck!  


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
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Lin
Thursday, June 30, 2011, 12:59pm Report to Moderator Report to Moderator

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Cajun,
Exactly!  I also found Rice Tortillas by Food For Life, they fill that need for bread half way, but some days I just really want a slice of bread.  I think the problem with the gluten/yeast free bread that do get made is as you say they don't generally sell well and most of the time are like bricks or really dry or something.  I experiment off and on with trying to make bread using baking soda/lemon or variations but so far I've not made something I want to repeat
Lin


Gluten/Casein and Yeast sensitivity.
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cajun
Friday, July 1, 2011, 1:09am Report to Moderator Report to Moderator

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Please let me know when you find something or a recipe worth making!
I would so appreciate it! Thanks!
I am always on the lookout, too.


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
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Cristina
Friday, July 1, 2011, 9:27am Report to Moderator Report to Moderator

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Quoted Text
wheat allergies

As the genetic makeup of spelt is different to wheat, it is a grain that many people who are sensitive or allergic to wheat can use. Spelt does contain gluten but overseas studies have shown that it can be tolerated by many people who are normally gluten-intolerant. The reason given for this is that the larger quantities of available protein found in spelt are soluble and, therefore, can be easily assimilated by the body with the minimum of digestive work. Results of routine allergy testing in both the US and the UK has also shown that when many wheat sensitive individuals are exposed to both wheat and spelt the majority react negatively to the wheat sample only. Having said this, however,it must be stressed that the Coeliac Society in Australia does not include spelt on its list of approved foods and people with this condition should not eat it.


from:
http://www.biodistributors.com.au/ProdInfFiles/spelt.php

Will a sourdough bread made with spelt flour be OK in your gluten-free diets?




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balletomane
Friday, July 1, 2011, 1:21pm Report to Moderator Report to Moderator

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Hi Cristina,
It is for my husband, Type A. According to the typebase, spelt is OK for him.


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Lin
Friday, July 1, 2011, 6:19pm Report to Moderator Report to Moderator

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It is a beneficial on the Swami, but I was told to avoid Gluten years ago when my  health was terrible.  I've made so much progress I prefer to continue avoiding gluten.  Thanks for the idea though.


Gluten/Casein and Yeast sensitivity.
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cajun
Saturday, July 2, 2011, 12:35am Report to Moderator Report to Moderator

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Hi Cristina!!!!!!!
Where have you been? So good to see you post!!!!!
How is your puppy dog? are you still enjoying your treadmill and following the explorer ways?

I will definitely try a sourdough spelt recipe! Thanks!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
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Cristina
Saturday, July 2, 2011, 11:56am Report to Moderator Report to Moderator

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Cajun, check your PMs ... my doggy is, as usual, beautiful ... but, I am bias!!! She is doing great! She had us worry there for a while due to some allergy she developed from something ... still do not know exactly what ... after a couple of traditional vets who could not do anything but prescribe toxic drugs, I find her the best homeopathy vet ever!! This vet is wonderful, he smells her, checks it all over, takes photos, tests, asks questions ... compare to any doctor, including human ones, this vet is gold!! Needless to say, our puppy (now 18 months old and weighing over 35kg), is back to her usual, shiny, healthy, self!

Besides that, we have been busy, as usual, but although not posting, I do try to visit here whenever I can to check you guys out!!! You are all doing a great job as usual and are all truly inspiring ... thanks ...




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cajun
Saturday, July 2, 2011, 7:19pm Report to Moderator Report to Moderator

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Cristina,
So glad you found a homeopathic vet! I keep looking for one, too!

I do have a sourdough recipe you posted about a year ago! Will be trying it!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
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honeybee
Wednesday, July 6, 2011, 10:07pm Report to Moderator Report to Moderator

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Quoted from Lin
Honeybee, I like the sound of your bread, how do you make it?

thanks Lin


sorry for the lste reply, i like the foccacia recipe lola suggests, and mix some millet instead of just flax.. this one here:
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
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