Sourdough
What’s The Deal?
Sourdough bread is a traditional type of bread made from just three ingredients: flour, water, and salt. What makes it unique is its fermentation process, driven by wild yeast and lactobacilli bacteria present in a starter culture. This starter, often called “sourdough starter” or “levain,” acts as a natural leavening agent, giving sourdough its distinct tangy flavor and airy texture. Unlike commercial yeast, which is added to dough for a quick rise, sourdough starter requires time to ferment, resulting in a more complex and nuanced flavor profile. Sourdough bread is cherished for its crispy crust, chewy texture, and rich, sour taste, making it a beloved staple in many cultures around the world.
BENEFITS
Sourdough bread offers several benefits backed by science. Firstly, it’s easier to digest compared to conventional bread due to its fermentation process, which breaks down gluten and phytic acid, potentially making nutrients more accessible. Additionally, sourdough has a lower glycemic index than other bread types, meaning it causes a slower and steadier increase in blood sugar levels, beneficial for managing blood sugar. Lastly, the fermentation process increases the bioavailability of certain nutrients like minerals and antioxidants, enhancing their absorption in the body. These factors contribute to sourdough bread being a healthier option for many individuals, promoting better digestion, blood sugar control, and nutrient absorption. It also taste so much better.
WHY IT TASTE BETTER
Sourdough bread often tastes superior to regular store-bought bread due to several factors. Firstly, its extended fermentation process, driven by wild yeast and bacteria in the sourdough starter, develops complex flavors that are absent in bread made with commercial yeast. This fermentation also breaks down starches into simpler sugars, enhancing sweetness and depth of flavor. Additionally, the acidic byproducts of fermentation impart a unique tanginess to sourdough bread, adding another layer of complexity to its taste profile. Furthermore, the use of natural leavening agents and minimal additives allows the true flavors of the flour to shine through, resulting in a richer, more satisfying taste overall. The combination of these factors contributes to the distinct and delicious flavor of sourdough bread, making it a preferred choice for many bread enthusiasts.
LOCAL ORGANIC GRAIN
Using local, organic grain for bread making offers numerous benefits. Firstly, it supports local farmers and promotes sustainable agricultural practices, reducing the carbon footprint associated with transportation. Organic grains are grown without synthetic pesticides or fertilizers, preserving soil health and biodiversity. Additionally, local grains are often fresher, retaining more flavor and nutritional value compared to grains that have traveled long distances. By choosing local, organic grain, bread makers can create wholesome, flavorful bread while contributing to a more environmentally friendly and sustainable food system.
Hours
Currently Offering Pick Ups Every Friday
Ordering closes Wednesday | Open For Pickup after 3PM
Remember our sourdough takes 3 days to make 🙂
Contact Us
2150 Victoria St, Innisfil On