Bread made from sourdough has a long history; the Bible contains references which suggest that this method of baking was popular as far back as 1400-1200 BC. The tradition of baking using soured dough exists in many countries: German-speaking countries have “Landbrot”, there is San Francisco Sourdough, from the name of the lactic acid “lactobacillus sanfranciscensis”, and soured corn flatbreads are popular in many African countries, and they are all made from various types of sourdough.

Important: Have a lot of time and patience
The preparation of naturally (i.e. not artificially) soured dough requires one thing above all: patience. This means that the sourdough must have time to be left to mature and to form lactic or acetic acid bacteria. In the preparation of sourdough, water is usually mixed with flour and this mixture is then normally left to ferment using lactic or acetic acid bacteria or yeast. Of course it is also possible to use gluten-free flour, such as corn, rice, buckwheat or amaranth flours, to produce the dough.

Schär has been using old baking traditions for producing sourdough for its gluten-free products for years. The fermentation of the dough lasts a whole 16 hours. Natural sourdough, produced from rice flour, is also an essential part of the new improved recipe for Schär’s delicious gluten-free Landbrot/Pain campagnard. Together with the other ingredients from monitored contract farming, the addition of the sourdough gives this loaf its particularly hearty, typical taste which is very close to that of a true German “Landbrot”.

The gluten-free sourdough gives the bread the same satisfying properties that make sourdough which contains gluten so well loved. This is because the micro-organisms contained in this dough produce special metabolites which make the dough light and fluffy, and which are responsible for the delicate, aromatic and slightly acidic taste of the bread. In addition, when bread made from sourdough is stored correctly it stays fresh for longer and is less susceptible to mould than other types of bread.

Tasty and healthy
Above all else, however, sourdough is easy to digest and very light, and the way it is produced means that important nutritional substances also remain in the bread. For example, bread made from sourdough has a lower glycaemic index than other types of bread; this means that glucose from this kind of bread is absorbed into the blood more slowly and therefore it does not cause the blood sugar level to shoot up suddenly.
A further advantage of sourdough is the fact that its chemical composition means that minerals can be absorbed into the body better and more effectively. This is because the micro-organisms in the sourdough metabolise phytin, an antigen which links to minerals such as zinc and magnesium. Last but not least, certain lactic acid bacteria in sourdough, such as lactobacillus sanfranciscensis which is mentioned above, can indirectly promote the growth of bifidobacteria in the intestine and therefore have a positive effect on digestion.
Taking a bite of the new round load from Schär is therefore more than just a treat for the taste buds, it is also good for the whole body.