Sourdough is bread made from flour, water and salt. The bread is fermented using a wild yeast and lactic acid bacteria (LAB). The LAB acidify the dough to give sourdough bread the noted tang. Found across the globe, the French refer to it as Levain, Italians call it lievito naturale and the Germans call it sauerteig.
Sourdough bread starts with a sourdough starter. This bubbly pot plays host to a colony of symbiotic microbes. Bakers will often maintain their prized starter and feed it indefinitely. This provides a constant raising agent source.
Importantly, the sourdough starter is alive. It will continue to live and rise your bread with some careful management.
The microbes that make up a sourdough starter secrete enzymes, including amylase and maltose.
The history of sourdough starter began in ancient Egypt where it was used as an ingredient to make breads. One of the earliest records of sourdough starter comes from the 18th century when a German baker named Otto Rohwedder created the first loaf of sliced bread.
A unique, natural cotton bread towel, designed especially for The Sourdough School by Bonfire Cherry, a local artist. This bread towel is an extra-large size to make it practical as well as beautiful. Hand printed using natural inks, it features a sourdough loaf design below the words ‘The Sourdough School’.
We’ve put together a kit containing just about everything you need to get started with a very special chocolate sourdough starter. It comes with a 50g pot of Sourdough School Chocolate starter. Your kit will be sent out at the same time as the starter, and any other products you might have ordered.
Pre-order now for dispatch on the date given below.
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