The Diversity Dough Starter is perfect for anyone wanting to gain or maintain optimum health and boost their gut microbiome diversity with an everyday food that is fibre rich and full of resistant starches, but without the sugars! By feeding our inner ecosystem you will aid in boosting your immune system, continue to support your metabolism and sustain overall health.
I LOVE being able to put toast back on the menu knowing I’m loading up on food that is doing me good and happens to taste pretty alright too. This loaf is slightly sticky and moist when sliced. Store in the fridge and slice for toasting. The doughy-ness will crisp off in the toaster.
The Diversity Dough Starter can be used to make 10 batches of bread, pizza dough, crackers, rosemary and olive bread. The ideas are endless. With the price of store bought fermented products it makes it so cost effective and easy to make gut loving fibre rich foods at home.
The Diversity Dough Starter can be bought HERE and will last 3 months in the fridge.
You should not freeze your raw Diversity Dough starter, it will store better in the fridge. You can freeze cooked Diversity Dough for up to 4 weeks in the freezer. It’s so easy to pre-slice your Diversity Dough and pull out a piece for toasting as you need it.
Diversity Dough is designed to be eaten in smaller amounts, supplement style, rather than form the bulk of your diet. It only takes a small amount of resistant starch to grow a significant amount of your indigenous microbes and rebuild your microbiome population. Try a small slice each day.
If you are egg free, remove the eggs. The result will be a more dense and doughy loaf. This is normal and can be toasted for the best results. See this recipe for an egg free loaf.
- 250 grams of Diversity Dough Starter
- 400 milliliters Warm Water
- 1 cup Tapioca Flour
- 1 cup Coconut Flour
- 1 tablespoon Tiger Nut Flour
- 1 tablespoon Ground Flaxseed
- 1 tablespoon Psyllium Powder
- 1 tablespoon Green Banana Flour
- 1 teaspoon Slippery Elm Powder
- 1 -1.5 Teaspoons Himalayan Salt
- 1 tablespoon of Apple Cider Vinegar
- 1 teaspoon of Bicarbonate Soda
- 4 Organic or free range eggs
- 2 tablespoons Chia seeds soaked in ½ cup filtered water (optional)
- rosemary and olives
- roast capsicum, thyme and feta
- chilli, garlic and oregano
- banana and walnut
- banana and cacao chips
- Preheat the oven to 140oC and line a bread loaf tin.
- In one bowl, mix the warm water and room temperature diversity dough starter together in a large bowl. Stir to loosen.
- In a second bowl, add all dry ingredients except the bicarbonate soda and mix until combined.
- Add the flour mixture into the dough mix and combine together until all of the ingredients are mixed evenly and a dough forms. Use your hands to knead it into a moist, but not soggy, ball.
- Press the dough into a large, well sealed air tight, glass container or glass jar and close the lid. Ferment on the bench or in the pantry for 48 hours or until it smells and tastes fermented.
- Remove 250g of the dough and place it into a well sealed glass container or glass jar. Place it in the fridge. This is your starter for your next diversity loaf. Number your jar - you can make 10 batches before needing to buy a fresh starter.
- Soak the chia seeds in the water if using.
- Whisk the eggs in a large bowl and add the bicarb and vinegar. Add chia seeds if using.
- Mix this into the dough. Get your hands dirty here to squish all the lumps. Don’t use a food processor here as it brings in too much air and the result ain’t pretty!
- This is also when you’ll add any optional extras like herbs, fruit, olives, chilli’s etc.
- Press the dough into the tin evenly. The smaller and higher the loaf tin, the better the result.
- Place in the oven and cook for 3-4 hours (this will vary with your oven so watch and test). If unsure, after 2 hours, take the bread out of the tin and place on the oven rack. It's ready when it sounds hollow when tapped.
- Once the bread has cooled, slice, toast and enjoy with butter, fresh slices of avocado or homemade probiotic cashew cheese on top.