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.
This is the basic loaf that is egg free. The result is a very dense loaf that appears uncooked and doughy on the inside. Store in the fridge and slice for toasting. The doughy-ness will crisp off in the toaster.
For a lighter dough, and if you can tolerate eggs, see this recipe: http://bit.ly/37nOyoH
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.
- 250 grams 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 Organic Apple Cider Vinegar
- 1 teaspoon of Bicarbonate Soda (Baking Soda)
- Rosemary and Olives
- Capsicum, Thyme and Feta
- Chilli, garlic and oregano
- Banana and Walnuts
- Cacao chips and banana
- Preheat the oven to 140°C and line a small 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.
- Add the apple cider vinegar and bicarbonate soda to your remaining dough. This is also when you’ll add any optional extras like herbs, fruit, olives, chilli’s etc. If
- Use your hands to squeeze the mixture so it’s well combined. 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 for each oven so watch and test by removing the bread from it's tin after 2 hours and tapping the bottom listening for a hollow sound). Leave it out of the tin on the rack in the oven for the remaining time.
- Once the bread has cooled, slice, toast it and enjoy with butter, fresh slices of avocado or homemade probiotic cashew cheese on top.