Sourdough bread is a type of bread leavened naturally through fermentation, using a “starter” (a mixture of flour and water teeming with wild yeast and bacteria) rather than commercial yeast. This process results in a distinctively tangy flavor and chewy texture, along with potential health benefits due to the breakdown of certain compounds during fermentation.
Here’s a more detailed explanation:
- Natural Leavening:
- Unlike most commercially produced breads that rely on added yeast, sourdough bread uses a “starter” – a living culture of wild yeast and bacteria.
- This starter, often maintained for years or even decades, is mixed with flour and water to begin the fermentation process.
- Lagos, Nigeria where we bake from, is a warm climate which poses a challenge for sourdough baking and maintaining the desired dough temperature (DDT) can be quite a challenge and the risk of either underproofing or overproofing is quite high!
- Fermentation Process:
- The wild yeast and bacteria in the starter consume the flour and produce carbon dioxide, which causes the dough to rise.
- These microorganisms also produce lactic and acetic acids, contributing to the characteristic sour taste and chewy texture of sourdough.
What Makes Sourdough Bread Unique?:
- Flavor: The fermentation process results in a tangy or sour flavor, which can vary depending on the specific bacteria and yeast present in the starter and the duration of fermentation.
- Texture: Sourdough bread typically has a chewy, slightly crisp crust and a somewhat open crumb (interior).
- Health Benefits: The fermentation process can break down certain compounds in the flour, making the bread easier to digest and potentially reducing the impact on blood sugar levels.
Our Chef Juls Sourdough Country Loaf offers a 100% local blend of heritage grains for a really rich mix of flavour and nutrition you’ll thoroughly enjoy!
