Unlock the secrets of crafting perfect sourdough bread. Our guide covers key things to know before getting started with sourdough, from the science behind it to essential tools
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Sourdough bread is an artisanal product. It’s made with whole grains and other ingredients, fermented with a sourdough culture.
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In case you want to learn the basics about sourdough bread and discover an easy sourdough starter recipe and step-by-step instructions for making your starter, swipe up!
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1
Sourdough bread is a type of bread made with a sourdough starter, which is a mixture of flour and water that has been fermented. The fermentation process makes the dough rise, giving it its unique flavor.
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Sourdough is lower in gluten. Sourdough bread contains less gluten than regular bread because of its long fermentation process (which breaks down proteins).
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– Sourdough bread is more digestible than regular bread because it doesn’t contain preservatives which can sometimes cause stomach problems.
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There is an abundance of grains that can be used for sourdough bread, including: barley, buckwheat, durum, einkorn, emmer, freekeh, kamut, oats, rivet wheat, rye, spelt, wheat.
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Gluten is a protein found in wheat, barley, and rye. Gluten is what gives bread its chewiness and helps the dough rise by trapping air bubbles so they expand as the bread bakes.
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Fermentation is the process of converting carbohydrates to alcohol and carbon dioxide. In bread baking, fermentation is crucial for creating a light and fluffy loaf. It’s what gives sourdough its distinct taste, too – and it’s easy to do at home!
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First of all, it contains more nutrients. Sourdough bread has more nutrients because it’s made from flour that has been fermented by wild yeast and bacteria.