SOURDOUGH
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What is sourdough?

Sourdough is a symbiotic culture, that is, a kind of community of bacteria & yeast that are naturally found on grain. The sugar contained in the gluten in the grain is their source of nutrition.

Why sourdough instead of yeast / yeast?

Both are driving agents. However, while the added yeast only provides volume, the sourdough makes more. It breaks down gluten, loosens the dough, ensures aroma and shelf life. The bread has a longer shelf life and tastes more aromatic. Since the process is more complex and time-consuming, it is less interesting for industrial bread production.

How do I use sourdough?

Think of sourdough as a concentrate. Therefore, only a small amount of so-called. Anstellgut is used. In principle, a pre-dough is always prepared 12 hours before the actual baking process.

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