Sourdough bread is heavy considering the weight of a single slice, it tends to have a sour taste and is more compact, all of which makes children sometimes reluctant to eat it. What are your ways to change this?
By teaching children to eat healthily from their first days, it is easier to encourage them to eat sourdough bread, but sometimes they can simply “overeat” it. To diversify this taste and make the bread a little lighter from time to time, I use various practices:
- I add more water, which makes the bread lighter, rises higher and resembles a cloud after baking. The dough for this bread is sticky and runny, so I have to bake it in a baking tin.
- From time to time, when making leaven, I add yeast to the rye leaven, it significantly changes the taste of the bread, it does not make it less healthy, but it is still easily digestible by the body.
- I mix different flours. If I’m not gluten-free, I mix wheat, rye, spelled, buckwheat and many other flours of various thicknesses, as well as additives: sunflower, pumpkin, pine, white or black sesame, black cumin, wild garlic, poppy seeds, salt or even pepper or chocolate.
All this means that each loaf is different, both in shape, weight and taste, which encourages even the youngest to try the flavors.
What are your ways to make bread for children?
