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
Sourdough bread is an artisanal product. It’s made with whole grains and other ingredients, fermented with a sourdough culture.
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!
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.
Sourdough is lower in gluten. Sourdough bread contains less gluten than regular bread because of its long fermentation process (which breaks down proteins).
– Sourdough bread is more digestible than regular bread because it doesn’t contain preservatives which can sometimes cause stomach problems.
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.
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.
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!
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.