You may be wondering at the why and how of fermented dough. I know I did when I first heard about it. My reaction was – are you kidding me? I feel like a hero for making my own dough in the first place, and now I need to do what?? As it turns out, fermenting requires nothing more than planning a day ahead. You mix everything together and let it sit on the counter for a day. No big deal.
As to why – the scientific details are beyond the scope of this post and my expertise, but I’d like to give you the main idea and then point you in the direction of some great sources to learn more about it if you’re interested. Grains contain anti-nutrients that can cause serious health problems if not prepared correctly. The acid in yogurt works to breakdown the phytic acid in the bran of the grains, making the nutrients digestible and counteracting the harmful aspects of the grains.
To read very intelligent and well-written information on this subject go to the book “Nourishing Traditions” by Sally Fallon. Also take a look at the article “Be Kind to Your Grains…And Your Grains Will Be Kind To You” on the website The Weston A. Price Foundation which was introduced to me by Dr. Marlene Merritt of the Merritt Wellness Center.
A note on oat flour: oats and oat flour may be processed in the same facility that processes wheat. So in order to be sure that the oats contain no traces of gluten, we suggest buying those that are specifically labelled “gluten free” like the ones made by Bob’s Redmill or Cream Hill Estates.
This recipe is from “Nourishing Traditions” with only very minor adjustments. It was first introduced to me by Skya of Ola Loa Wellness.
- 3 cups flour: gluten free oat flour for gluten free, or whole wheat flour or spelt flour for dough containing gluten
- 1 stick butter, melted
- 1 1/2 cups whole milk plain yogurt
- 1 1/2 teaspoons salt
- Put all ingredients into a bowl. Stir together and then use your hands to work the ingredients into the flour until completely mixed.
- Cover bowl with plastic wrap and let sit, unrefrigerated, for 24 hours. May be refrigerated (for a day) after 24 hours, if not ready to use yet. Let sit on counter until dough comes to room temperature before using.
- Roll out, on a lightly floured surface to desired thickness. This dough cooks more slowly than dough made with white flour. For a pre baked pie or tart shell, prick well with a fork and place in a cold oven. Turn heat to 350º and bake for 20 to 30 minutes.
