What is Sourdough?

What is Sourdough?

• The history of ‘Sourdough’ dates back to ancient days, approximately 6000 years ago. Humans first figured out how to promote the fermentation and leavening of grains to first be brewed into beverages and then later to be baked into bread. This probably happened by accident time after time, until somebody figured it out. Next, our ancestors figured out how to save a portion of the fermented grains to use it to “start” the fermentation of their next batch of bread. Since that time, Humankind has been using and making sourdough.

• The fermented mix of grain and water that was saved and used to start the next batch of dough is what we now call a “sourdough starter” and bread from such a starter, “sourdough bread.”

• From a scientific perspective, a sourdough starter is a natural leaven—a mixture of grains and liquid (usually flour & water) inhabited by so-called “wild” yeasts and bacteria which leaven and flavour bread dough. The yeasts thrive naturally on the surface of grain, fruits, vegetables , in the air and on the soil. The bacteria strain is benign, a “friendly” rod shaped bacteria called Lactobacillus that converts sugar into lactic and other acids.

• The natural yeasts in a sourdough starter are from the same family as commercial bakers yeast, although the important difference between them is that commercial yeast cannot survive in an acidic environment, whereas natural yeast is.

• When developing naturally fermented sourdough you are collecting wild yeast. As you are gathering wild yeast from the atmosphere, a polluted environment would capture polluted yeasts. We believe that once true sourdough breads can be produced in the heights of Blackheath, in an unpolluted, clean area.

• With using stone-ground plain organic flour, purified filtered water, along with the natural sourdough starter, a perfect loaf is hand moulded. Sourdough is excellent for your diet as it is low G.I with no preservatives or additives.