"I don't like it." Another one of my food experiments is met with frustration and failure. You see, I only publish the winners on my YouTube channel, and not the many, many failures. One of the refreshing things about kids is their brutal honesty. You can see their immediate reactions plainly on their faces. And most toddlers have yet to learn the fine art of politeness.
So even before Colin said he didn't like my cauliflower "buns", I had already surmised as much on his face. For better or for worse, my children are my guinea pigs for my low carb and low glycemic index cooking. I am always looking for healthier substitutions for otherwise high glycemic starches. One of the most challenging searches is the quest to find a reasonably tasting low glycemic bread. In my search, I have attempted to substitute the carbohydrates of wheat flour with cauliflower or eggs. The results are often disappointing, often tasting more eggy than breadlike.
One way to lower the glycemic index of bread and make it more healthful is to make real sourdough bread from a starter culture. A starter culture is a mixture of flour and water that contains a colony of microorganisms including wild yeast and bacteria known as lactobacilli. As such, sourdough bread is made from real live food. This is the way bread used to be made, and is really the only kind of bread that can be considered true bread. Most of the processed bread on store shelves are dead, bread-like substances.
When kids or adults get their hands on a good piece of bread, they can have trouble stopping. What is more, a typical bread loaf pan makes such a large loaf of bread that it is difficult to exercise reasonable portion control. One fun way to bake sourdough bread for your kids is to make sourdough muffins. Start with a basic sourdough starter, then use this recipe for sourdough muffins (I omitted the sugar), and split the dough up and bake it in a muffin tin pan. This recipe makes tasty, healthy bread, in reasonable portions that your kids will love!