The many sides to sourdough

The many sides to sourdough

Have you ever heard of sourdough?

Sourdough is often associated with rye bread. Without it, the bread results in a flat and hard product. This is the very reason that Schär chooses to use gluten-free sourdough for its bread. It solidifies the dough, gives the bread a unique aroma and makes it last longer. Furthermore, as it’s a natural raiser, it reduces the need for raising agents.

But what is sourdough?

Flour, water and loads of patience.

Sourdough is the result of a natural fermentation process that occurs when flour is mixed with water. Sufficient resting time at room temperature leads to the spontaneous formation of lactic acid and yeast bacteria that makes the dough right for baking. Sourdough creates a delicious bread, with a soft inside and crunchy crust that keeps fresh naturally.

Is bread made with sourdough good for you?

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Sourdough works like yeast in that it encourages rising. A greater quantity of sourdough means a lower quantity of artificial yeast. The lattobacilli in the dough break down the complex carbohydrates into digestible parts and facilitate the absorption of minerals and trace elements by the human body. This is why we call our sourdough bread a "more digestible bread".

Why does bread containing sourdough stay fresh for longer?

Sourdough increases the acidity level of the bread. When acidity is higher, pH is lower. A key baking rule is: "acidity rises whilst pH cooks well". Depending on the strain, the lactic acid bacteria found in sourdough protects the bread from forming mould and keeps it fresher for longer.