Chickpea sourdough bread (thin slice) Calories

To make chickpea sourdough bread, mix an active chickpea starter into flour, water, and salt, then knead the dough. Let it rise until puffy and bake it; the starter needs to be lively enough to raise the dough.

A chickpea starter is made by fermenting crushed chickpeas with warm water and a little flour. Keep the mixture somewhere warm until it becomes bubbly and active, then strain or use it according to your bread recipe.

Usually, chickpea sourdough bread does not have a strong chickpea flavor after baking. Fermentation and oven heat mellow the legume aroma, although the exact taste depends on the starter and the flour used.

Yes, an active chickpea starter can leaven chickpea sourdough bread without packaged yeast. It contains naturally occurring yeasts and bacteria, but the dough may rise poorly if the starter is weak or the room is cold.

A weak starter, insufficient rising time, or dough that is too stiff can make chickpea sourdough bread dense. Check that the starter is bubbly before mixing, and give the dough time to expand before baking.

Chickpea sourdough bread describes bread leavened with a chickpea-based starter; bread made with chickpea flour describes the flour in the dough. Traditional chickpea-leavened recipes may use wheat flour, so the names are not interchangeable.

Yes, chickpea sourdough bread works for open-faced sandwiches, and a toasted slice can better support moist toppings. Because this version is thinly sliced, use moderate portions of filling or layer the toppings rather than overloading it.

Yes, chickpea sourdough bread freezes well when wrapped airtight. Freeze individual slices with small pieces of parchment between them so you can remove only what you need, then toast or warm the slices straight from frozen.

Chickpea sourdough bread pairs well with savory toppings such as hummus, roasted vegetables, eggs, or cheese. Its thin slices also make a convenient base for avocado or soup, especially when lightly toasted first.