The sourdough craze seems to have hit its peak during COVID quarantines, when people began making sourdough bread at home. I was among the devotees. But I had to pull back when I gained seven pounds. With Gary and me eating every loaf that popped from the oven, we learned that too much bread is not a good thing, even with the benefits of sourdough.

That said, I had no idea that you can refrigerate or dehydrate sourdough starter, so you don’t have to make a loaf every single day of your life. Now I know better. I also had a few failures during which my starter didn’t ferment well. Translation: It didn’t form enough bubbles to increase the volume.

Recently, I viewed a YouTube video created by Sourhouse that goes through the process in detail, with plenty of good insights, so you can go back to making a foolproof starter. Find the video here: tinyurl.com/45j4y8ef.

Sourdough has health benefits

Due to its unique fermentation, sourdough offers some health benefits over yeasted breads. For example, it’s easier to digest because the fermentation breaks down starches and gluten. It also is probiotic because it introduces good microbes into your digestive system.

Sourdough products also have a lower glycemic index than other breads. Fermentation changes the dough’s molecular structure, slowing down absorption and preventing blood sugar spikes. If you are diabetic, you still should check your glucose levels. While sourdough prevents those spikes, it still affects overall blood sugar.

It also has a natural preservative rather than the chemicals found in many commercial breads because sourdough contains acetic acid, which naturally prevents mold growth. That acid also slows down the rate at which the stomach empties, so you feel satisfied longer.

You’ll find a small to moderate increase in vitamins and minerals in sourdough, including iron, manganese, calcium, B vitamins, zinc, potassium, selenium, magnesium, phosphorus and vitamin E.

Sourdough’s antioxidant properties may reduce the risk of certain chronic diseases. However, individual responses will vary, so check with your health practitioner for your specific needs.

But there are cautions

Anyone with a health condition still should be cautious. For example, sourdough may have less gluten, but it is not gluten free. So, if you have celiac disease, you still should avoid wheat-based products.

Also, making sourdough starter can have its own issues. Under normal conditions, the starter will be fine. However, any contaminated starter should be discarded. For example, discard the starter if it never develops bubbles, appears “fuzzy” or it develops green, pink, orange or black patches. These signs could indicate mold is present. So, keep your utensils and the work area clean. Of course, cleanliness is important with any kind of food preparation.

More cheese, please!

Ken and Anne Mooney enjoyed my last column about cheese, but they said there are definite ways to slice different types of it. They turned me on to a video, entirely in French (Anne is from France), but it was easy enough to understand.

Cheese logs, for example, should be cut into circles or “coins.” Don’t remove the powdery crust from any cheese. It’s edible. Round or cake-shaped cheeses should be cut into wedges. This allows you to access the softer “heart” of the cheese in the center.

If you cut off the tip of a brie wedge, you may hear gasps because it’s uncouth. Always keep the wedge shape when cutting brie. Of course, if it’s baked in a crust, I guess all bets are off! A square-shaped cheese is also cut into wedges.For a wedge of a harder cheese, like parmesan, lay the wedge on its side and slice crosswise starting at the point. When you reach almost to the end, where the rind is, cut that into wedges.

If you have a larger wheel of crumbly cheese, such as bleu cheese, cut that into wedges and then lay each one on its side. Cut lengthwise so you end up with several smaller wedges.

The main point is to try and keep the “heart” of the cheese available in each slice.

Tip of the Week

Do you salt the food on your plate before tasting it? Why? The cook may have seasoned it properly already. Taste first before adding your own seasoning.

Recipe of the Week

Did you know that you can make pasta with sourdough starter? That’s good news for anyone who wants sourdough’s digestive benefits in their plate of noodles. If you don’t know how to make starter, view the video at tinyurl.com/45j4y8ef.

Sourdough Pasta Noodles

Ingredients

13 ounces all-purpose flour (375 grams or 3 cups)

½ teaspoon turmeric, optional for color; egg yolks may be enough

4 1/2 ounces sourdough starter (125 grams or 1 cup)

4 large eggs

Instructions

1. Use a digital kitchen scale to weigh out the sourdough starter and the flour. Weighing ingredients is better than going by volume, especially when measuring flour, which can vary considerably depending on how fluffy it is. My sourdough bread improved dramatically when I started weighing the flour.

2. If making dough by hand, measure a mound of flour on the countertop or a cutting board. Make a well in the center, and add the turmeric, starter and eggs.

3. Use a fork to gently mix the eggs into the flour, pulling in more flour from the sides. The dough should become rather shaggy. Keep pulling in flour until the dough is no longer sticky. Add more flour if necessary, but don’t make the dough too dry.

4. As an alternative: You can mix the ingredients with a stand mixer using the dough hook on a slow to medium speed. It should be smooth with about 10 minutes of mixing.

5. Lightly flour the countertop and knead the dough until it’s smooth and elastic. The best way is to knead, make a quarter-turn, fold the dough in half and knead again. Repeat.

6. Place the dough in a bowl and cover. Let it rest 30-45 minutes to let the fermentation work. Then cut the ball into quarters, roll out each quarter on a lightly floured surface until it is very thin. Or run it through the rollers of a pasta machine a few times, starting with the thickest setting and moving gradually to the thinnest.

7. Lightly fold the dough into a jellyroll. With a sharp knife, cut the roll into quarter-inch or half-inch pieces. Or run the dough sheets through the pasta machine using the noodle cutter. Lay them out on a clean towel to dry for about 30 minutes. Or use a pasta drying rack.

8. When ready to cook, boil a large pot of salted water. Add the noodles and cook about 4 minutes or until al dente. Drain and serve with your favorite sauce.