Sourdough
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About Sourdough
What is Sourdough?
Sourdough is bread made from flour, water and salt. The bread is fermented using wild yeast and lactic acid bacteria (LAB). The LAB acidifies the dough to give sourdough bread the noted sour tang. Found across the globe, the French refer to it as Levain, the 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.
Why buy Organic Flour?
- Organic flour is healthier and more nutrient-rich than conventionally-grown flour. It is free from synthetic pesticides, herbicides, and fertilizers, which can leave harmful residues on the wheat and affect its nutritional value.
- Organic flour is produced using sustainable farming practices, which support healthy soils, biodiversity, and the overall health of the environment.
- Organic flour has a more natural and robust flavor, making it perfect for baking and cooking.
- Organic flour is free from genetically-modified organisms (GMOs), which have been linked to numerous health concerns.
- Organic flour supports small, local farmers who are committed to ethical and sustainable farming practices. By choosing organic flour, you are helping to support the growth of these farms and the communities they serve.