Introduction to Sourdough
At the heart of sourdough bread is its starter, which consists of flour, water and live fermented cultures. It is left to ferment over a few days and continually fed with more flour and water to help the dough rise without the use of yeast. Our sourdough bread is known and loved for its sour, pungent taste – hence the name.
Micro-organisms within the sourdough use the starch and minerals found in the flour to ferment and increase the volume of bread, while organic molecules create the flavours.
Originating in ancient Egypt, sourdough methods and recipes have been used across generations for thousands of years. It remained the principal form of leavening until the Middle Ages and is one of the most relevant methods today!
What are the benefits of Sourdough?
The market for artisan bread and rolls is growing. This is driven by consumer demand for products made from traditional ingredients. Many of today’s consumers look for products that have been produced using natural, clean-label ingredients. Sourdough offers a natural form of leavening that enhances the taste and nutritional value of baked bread products. In this way, it satisfies the demands of customers looking for tasty, healthy breads made from natural ingredients.
