What is sourdough?
Sourdough is the process of using the yeast which is naturally present in flour to rise bread. This
is
the centuries old method of making bread before the rise of the mass-produced bread ubiquitous
today.
Sourdough bread needs only three ingredients: flour, water and salt so it is as ‘natural’ as bread
can
be.
A sourdough starter (often called 'wild yeast'), made from flour and water is used to rise the dough
for
each loaf and is 'fed' regularly to replenish it. A sourdough starter if looked after can last for
years! At Sourdough Bakes our starter is nine years old!
Why is sourdough so special?
To rise a sourdough takes a much longer time than using commercially produced yeast. Given
enough
time and warmth the yeast and the (good) bacteria in flour work together to break down the
grains in
the flour and produce the carbon-dioxide to rise the bread. This results in a bread which is
much
more flavoursome and digestible as our bodies don’t have to work so hard to digest the grains.
Many
people who consider themselves intolerant to wheat gluten find they are better able to digest
sourdough bread. What’s more sourdough bread lasts longer too as it has a less crumbly structure
and
retains its moisture.
Making sourdough bread requires time and patience as it is dependent on
variables such as temperature and how active it is. It can be moody! A loaf can take anything
between 12 hours to several days from start to finish. As a general rule a longer rise at a
cooler
temperature results in a more flavoursome bread.
View our bakes