Oat and Almond Flour

I needed to use the food processor tonight to make peanut butter.  I like the ability of the food processor, but there's a lot of parts to wash afterwards.  Thus, I like to optimize my usage by making multiple things with it.  There's a few recipes I've been meaning to try that call for oat flour or almond flour.  I made a batch up of them before making the peanut butter.

 
Oat flour: Take Old Fashion Oats.  Run through food processor until fine grained like flour.  Store in baggie in freezer until needed.

Almond flour: Take Almonds.  Run through food processor until grainy like flour.  Be careful about running too long or you'll start to change it into almond-butter.  That's good food, but it is not the same use as almond flour.  Store in baggie in freezer until needed.

Why Sourdough

I was asked a great question, "Why Homemade Sourdough Bread?"

My phases with bread

1. Obese days - Bread-holic.  I bought the most ancient healthy labeled bread the grocery store had to offer.  I dined out at restaurants with unlimited rolls.
2. Weight loss days - Bread-phoby.  I scaled down to light 35 calorie per slice bread.  It was a good calorie/flavor trade off.  Sure, the 200 calorie per slice bread tasted better, but for 35 calories it was hard to beat.  Plus, this meant I could still eat alot of bread.  I avoided baking and buying other kinds of bread, because I didn't know if I could trust myself.  I was concerned on derailing my efforts.
3. Target weight - Return of the Baker.  I found myself, and my overeat temptations had left.  I had extra calories to spend on things and knew how to fit in anything I wanted.  Thus, I upgraded from the 35 calorie bread to one with more flavor and more calories.

But why sourdough?

1. Sourdough can rise 100% all whole wheat flour.  Baker's yeast can't.  I make bread with 100% all whole wheat flour, because refined white flour is equal to eating sugar.  And I'm going do that, I'd rather just eat straight sugar.
2. It tastes good on its own.  Floor, Water, Salt, and Sourdough starter.  That is all you need for flavorful bread.  I add butter and honey, but I don't have to use much.  It already tastes good without it.  This gives me options to save on calories.
3. Longer shelf life.  Homemade sourdough bread keeps longer.  I can make a batch and its fine a week later in the pantry.  It may last even longer, but I go through a batch by the end of the week.
4. Adds micronutrients such as calcium, magnesium, iron and zinc.  But I emit this is a nice add-on reason, not a driver.
5. Baking was and is again a hobby for me.  Its another side interest onto its own.  Baking good sourdough bread is the pinnacle of bread baking.  Nothing more challenging.  I could write a whole series on sourdough bread baking and maybe I will.

Where do I come out with calories?
One of my sourdough buns comes in about 100 calories.  Thus, I'm only about 30 calories over two light pieces of bread.  This isn't much today, because I don't eat as much bread.  Back when I was trying to lose weight, 30 calories ten times a day adds up.  I don't regret my choices.  I got to where I'm at with them.  But now that I'm here, I have more choices, and I can afford 30 calories and that's only multiplied by 4 times in a day at most.  If I wanted, I could probably match the 70 calories per bun, but I don't need to.  Knowing when to stop is just as important.  There's better calories I can focus on.


What if you don't bake?
Baking isn't where I'd recommend starting.  Bread is high calorie and a risky food if you are trying to lose weight.  If weight loss is your goal, focus on that first.  There will be plenty of time to come back to baking.  In the meantime, try to lean on the lighter breads, 35 calorie and 45 calorie per slice.  Or really the key is down step the hundred plus calorie per slice :)  Even a kind that is twenty calories less per slice than what you buy now will get you moving in the right direction.

And if you never bake, that's alright too.  Like I said, it is one of my every growing hobbies.  When you buy bread, look for a good calorie and flavor balance and try to get whole wheat when possible.


Also, be careful of store bought sourdough bread.  It usually isn't actual sourdough bread, but regular bread with a bit of vinegar to flavor.

But if you do bake and are ready for some flavor and challenge, nothing beats homemade sourdough bread.