Wife has Crohns/Colitis; recent research seems to show the emulsifiers used in food could be a big culprit in causing the disease.I tried baking our own "Amish White Bread" thinking I was avoiding the emulsifiers, then realized the yeast I was using was full of emulsifiers. I'm thinking of trying sourdough bread, using no yeast at all, to see how it might affect her digestive system.Three questions: Is it really that hard to bake sourdough without yeast? Can I use the left over King Arthur bread flour, or must it be all purpose flour? What's easier, baguettes or bread loaf pans?Thanks in advance.

Sourdough starter contains the natural yeast that is in the environment-it does not have 'commercial' yeast. You can certainly get a dough to raise using only a sourdough starter-it will take time, as the starter is slower than commercial yeast. That's what gives sourdough, it's distinctive taste and crumb.

How about French Bread or flour tortillas. I don't know, just asking

Three questions: Is it really that hard to bake sourdough without yeast? Can I use the left over King Arthur bread flour, or must it be all purpose flour? What's easier, baguettes or bread loaf pans?Duh, I should just answer the OP's questions.I don't think it's hard to make sourdough. Again, there are azillion YouTube videos on it, Yes, bread flour is perfect for sourdough. I think the loaf pan would be a lot easier than baguettes. I make boules in a cast iron Dutch oven. Good Baking!

Thanks GoDogs. About what I thought, though I wasn't sure about the bread flour as most of the recipes call for all purpose. I guess a "boule" is one of those big round things of bread, right? Some of the articles I read make it sound almost impossible to bake sourdough without using yeast. The yeast would defeat my purpose as it always seems to include emulsifiers.

Most sourdough cultures do have yeast. If the bread is for you no problem; just bake a smaller loaf and refrigerate the rest of the dough to be used in a couple days. The yeast is less active in fridge temps. Do a search for "no-knead bread" and you'll find this method. You can have fresh bread every day.As for your wife, she may want to forgo bread altogether with Crohns. Bless her heart, special diet requirements are never easy.

Sourdough Bread --- Crohns Disease | Good Sam Community

24 Replies

5thwheeleroldma
Explorer
Apr 05, 2015
Thanks GoDogs. About what I thought, though I wasn't sure about the bread flour as most of the recipes call for all purpose. I guess a "boule" is one of those big round things of bread, right? Some of the articles I read make it sound almost impossible to bake sourdough without using yeast. The yeast would defeat my purpose as it always seems to include emulsifiers.
Go_Dogs
Explorer
Apr 04, 2015
Three questions: Is it really that hard to bake sourdough without yeast? Can I use the left over King Arthur bread flour, or must it be all purpose flour? What's easier, baguettes or bread loaf pans?

Duh, I should just answer the OP's questions.
I don't think it's hard to make sourdough. Again, there are azillion YouTube videos on it, Yes, bread flour is perfect for sourdough. I think the loaf pan would be a lot easier than baguettes. I make boules in a cast iron Dutch oven. Good Baking!
Roy_Lynne
Explorer
Apr 04, 2015
How about French Bread or flour tortillas. I don't know, just asking
Go_Dogs
Explorer
Apr 04, 2015
Sourdough starter contains the natural yeast that is in the environment-it does not have 'commercial' yeast. You can certainly get a dough to raise using only a sourdough starter-it will take time, as the starter is slower than commercial yeast. That's what gives sourdough, it's distinctive taste and crumb.

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Sourdough Bread --- Crohns Disease

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