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Carob sourdough starter
Carob is known to have been the first medicine for the poor for stomach cramps. Scientific studies, including one by the University of Zagreb (Link to: 10.17113/ftb.58.04.20.6892), confirm that the quality of bread is much improved by using carob starter.
Preparation:
- 10g gluten-free starter
- 30g carob flour
- 30g water
The addition of carob starter or sourdough starter in bread improved the quality of the bread and increased its shelf life. The carob bread had a higher content of dietary fiber, total phenolics and antioxidant activity, a better shape, a larger volume, less crumbliness, unchanged firmness and a darker color. This bread has been very well received by consumers. The study showed that carob starter could be used as a natural ingredient to improve the nutritional value and reduce the crumbliness of partially baked frozen bread, which is highly desirable in the baking industry and invariably invaluable in home baking.
Preparation:
- 10g gluten-free starter
- 30g carob flour
- 30g water
Mix all the ingredients in a jar at room temperature, leave them to activate.
They can be used everywhere, in bread baking, in dessert baking. They can also replace cocoa in cakes.
Recipe by Suzana Kranjec
