The many sides to sourdough
Sourdough is the oldest form of leavened bread, thought to have been discovered over 6000 years ago. Sourdough creates delicious bread and pizzas, with a soft inside and crunchy crust that keeps fresh naturally.
But what is sourdough?
Sourdough is the result of the natural fermentation process that occurs when flour is mixed with water. Sufficient resting time at room temperature and the addition of further flour and water over time allows the naturally occurring yeasts and bacteria present within the flour to produce gas bubbles, helping the dough to rise slowly and naturally. The lactic acid produced during this process also adds a distinctive artisan flavor and keeps it fresher for longer.
So what are the benefits of sourdough?
Many food scientists argue that this long fermentation process makes sourdough a more nutritious option. The lactic acid produced during the fermentation process allows your body to more readily absorb important nutrients including iron, zinc and magnesium, folic acid and B vitamins. The starches present in sourdough also appear to be more slowly digested and converted in to sugar, slowing the release of glucose into the bloodstream.
Sourdough – the saviour of gluten free bread and pizza
Now you know all the good things about sourdough we have even better news for you: we use sourdough in many of our baked products.
The advantages of gluten free sourdough at a glance:
- During the resting period at room temperature, lactic acid bacteria and yeast naturally develop in the sourdough, making it possible to bake the dough. The result is tasty baked products with a moist crumb and crispy crust.
- Sourdough ensures a higher degree of acidity, the higher the acidity, the lower the pH value. It is said that the acidity gives the typical flavour to bread and pizza and the pH bakes it. Depending on the strain, the lactic acid bacteria contained in the sourdough protects baked goods against mould and increase its shelf life.
- Due to its natural rising properties, sourdough also reduces the use of yeast. More sourdough therefore means less need for yeast
- The lactic acid bacteria contained in sourdough break down complex carbohydrates into digestible components and make minerals and trace elements easier for the human body to process.