Sourdough

German: "Sauerteig"

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives the bread a sourer taste and improves longevity of the finished product. Humans have been making flat cakes, bread and other foods similar to bread for several thousand years.

The metabolic products of these microorganisms loosen the dough and improve the digestibility, aroma, taste and shelf life of the baked goods. Sourdough is of particular importance when using rye flour. While pure yeast can also be used as a leavening agent for wheat flour, acid must be added when using rye flour so that the bread rises and does not stay flat. The lactic acid bacteria in the sourdough produce it in the form of lactic and acetic acids.

 

 

 
List of Ingredients for

Sourdough Loaf White
spelt four, white flour, water, salt, yeast, sugar
Sourdough Loaf Wholemeal: 
spelt four wholemeal, white flour, water, salt, yeast, sugar
Rye Loaf: 
rye flour, spelt white flour, milk, water, salt, honey, yeast
Rye Loaf with seeds: 
rye flour, spelt white flour, milk, water, salt, honey, yeast, pumpkin seeds, sunflower seeds, chai seeds, quinoa seeds
Sourdough Baguette: 
spelt flour white, white flour, water, salt, sugar, yeast