The many sides to sourdough

The many sides to sourdough

At Schär, we’ve spent many years developing a gluten-free sourdough mixture that we can add to our breads to provide a taste and texture that resembles a freshly baked loaf.

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Sourdough is the oldest form of leavened bread, thought to have been discovered over 6000 years ago. Sourdough creates a delicious bread, with a soft inside and crunchy crust that keeps fresh naturally.

But what is sourdough?

Sourdough is the result of the natural fermentation process that occurs when flour is mixed with water. Sufficient resting time at room temperature and the addition of further flour and water over time allows the naturally occurring yeasts and bacteria present within the flour to produce gas bubbles, helping the dough to rise slowly and naturally. The lactic acid produced during this process also adds a distinctive artisan-style flavour, whilst also protecting the bread from mould – keeping it fresher for longer.

Is bread made with sourdough good for you?

Many food scientists argue that this long fermentation process makes sourdough a more nutritious option too. The lactic acid produced during the fermentation process allows your body to more readily absorb important nutrients including iron, zinc and magnesium, folic acid and B vitamins. The starches present in sourdough also appear to be more slowly digested and converted in to sugar, slowing the release of glucose into the bloodstream.