Sourdough Cookies (Easy Recipe with Dairy Free Option) (2024)

FAQs

Does sourdough bread contain dairy? ›

In summary, sourdough bread is inherently dairy-free because it is primarily made from flour, water, a sourdough starter (which is usually dairy-free), and salt. The fermentation process relies on wild yeast and lactic acid bacteria, which are also dairy-free.

Sourdough discard refers to the excess starter that remains after it doubles in size and begins to fall back down. This term can be deceiving though as “discard” doesn't mean it's unusable or wasted. A better way to think of it is as leftovers.

That's because sourdough bread is easy to make. Instead of using baker's yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. This yeast produces lactic acid, the source of sourdough bread's distinctive tangy taste.

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

This product is likely dairy free.

Sourdough bread does not contain lactose, so your symptoms must have another cause.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

Sourdough discard: If you don't sourdough discard saved up, feel free to use active sourdough starter. Active-dry yeast: You can use instant yeast for this recipe, you can skip blooming the yeast if you substitute.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Yes, sourdough contains the gut-friendly lactobacillus bacteria, but the high heat of baking destroys these probiotics. So, unless you'd like to eat the raw dough, sourdough is not a probiotic food. However, it does have some digestive benefits.

Is sourdough bread inflammatory? ›

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe. Use older discards in more savory recipes.

It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast. Sourdough bread is one of my favorite types of bread. Not only do I find it tastier than conventional bread, but it's also arguably more nutritious.

If you're an experienced baker and are familiar with working with a cold sourdough starter that has been kept in the refrigerator for a long time and you've had success, then it's totally OK to use your starter straight from the refrigerator. You can utilize a cold starter in any sourdough discard recipe.

The most common vegan bread types are sourdough, Ezekiel bread, ciabatta, focaccia and baguettes. Don't miss our recipe for homemade vegan banana bread!

Wholemeal and brown bread is generally lactose-free.

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.