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Introduction to Sourdough


Sourdoughs are naturally leavened breads, that use a fermented flour and water ‘starter’ instead of commercial yeast to rise. These starters contain wild yeast and good bacteria, which produce a tangy flavour and a slightly chewy texture. Here are some additional facts to familiarise yourself with this super-dough!

As old as leavened bread

Sourdough is the oldest form of grain fermentation. Before commercial yeast was developed, all leavened breads were made using naturally occurring yeast.

Time is a key ingredient

Sourdoughs take much longer to ferment and rise than other types of bread. However the result is worth it - an especially airy texture and a beautiful tangy flavour.

You only need flour & water to start

In traditional sourdough recipes, you start with only two ingredients: flour and water. You need to feed your starter by regularly adding more water and flour so nature can take its course and over time, you have a mixture that contain enough leaven (naturally occurring yeast) to make bread rise.

Lower response in your blood sugar levels

Sourdoughs cause a more moderate response in your blood sugar levels than processed white bread, lowering the risk of developing Type II diabetes.

An alternative for those with a mild gluten intolerance

The long fermentation breaks down many of the gluten proteins into amino acids, which may cause less of a reaction in those with a mild gluten intolerance. Choosing rye sourdough may further improve symptoms, as rye has less gluten and a weaker form of it.

With a naturally longer best-by date

Sourdoughs stay fresh for longer, as they retain more of its moisture as it ages, as well as its acidity curbs the development of mould.

Improved digestion

Many who have switched from supermarket bread to sourdoughs claim to experience less discomfort and bloating.

Easy-to-access nutrients

Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption.

Form of credit

A fun fact: Bakers were powerful credit brokers during the middle ages in France. They often loaned out sourdough bread as currency and as a form of credit. King Louis IV said, "He who controls a nation's bread is a greater ruler than he who controls their souls."


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Discover our exceptional range of sourdoughs, from malty rye loaves to pillowy wheat sourdoughs at our online shop!



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