Description
This traditional sourdough recipe is easy on digestion, low in sugar, and packed with natural fermentation, perfect for sensitive diets and cancer-conscious kitchens.
Ingredients
500g bread flour (unbleached, organic if possible)
350g filtered water
100g active sourdough starter (fed within 4–6 hours)
10g sea salt
Instructions
1. Mix flour and water in a large bowl and let rest 1 hour (autolyse).
2. Add sourdough starter and salt, then mix well by hand.
3. Cover and let rise for 4–6 hours, folding every 30 minutes.
4. Shape dough into a round and place in a floured banneton basket.
5. Refrigerate overnight (8–12 hours) for slow fermentation.
6. Bake at 475°F in a Dutch oven for 20 min with lid, then 25 min uncovered.
Notes
For cancer patients with sensitive guts, use low-FODMAP flour or whole spelt.
Avoid using store-bought “sourdough flavor” breads which offer no fermentation benefit.
Slice and freeze leftovers for easy portioning.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 160
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough bread and cancer, gut health, cancer diet