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Sourdough bread

We are known for our delicious sourdough bread, the “Süürteigbrot”, which is made exclusively from sourdough with natural yeast, thus without the addition of yeast. Each loaf is carefully shaped and baked by hand to ensure it retains its distinctive taste and texture. In addition to the sourdough bread, we also offer a variety of other bread types, all of which contain a mixture of different ingredients. We have a total of 10 different types of bread in our range, all of which contain sourdough and stand out for their unique flavours and textures. We are constantly working to expand and add to our range to offer our customers a wide selection of delicious bread. More bread rolls will be added shortly, which also contain the popular sourdough.

Sourdough has many advantages over other leavening agents such as yeast. Here are some of the most important advantages at a glance:

1. improved shelf life/ natural preservation

The lactic acid bacteria in the sourdough produce lactic acid, which inhibits the growth of mould and other harmful bacteria. This means that bread baked with sourdough has a longer shelf life than bread baked with yeast. Thus, sourdough is a natural preservative.

2. increased nutrient uptake

Fermentation of sourdough improves the availability of nutrients in bread. This means that the body can better absorb and utilise the nutrients.

3. better digestibility

The fermentation in the sourdough also helps to make the bread more digestible. The enzymes released during fermentation help break down complex carbohydrates, which facilitates the digestion process.
Wheat is not the cause of poor bread tolerance, but the so-called FODMAPs. These are certain carbohydrates in flour that can cause digestive problems. If the bread has enough time to rise, i.e. if the dough is left to rise for several hours, as well as through traditional sourdough production, the FOMAPs are broken down more and more and reduced accordingly.

4. aromatic taste

Sourdough gives the bread a unique, aromatic taste. This is because the lactic acid bacteria in the sourdough produce additional aromas that give the bread a special flavour.

5. less dependence on yeast

Sourdough can be used as an alternative to yeast, which is beneficial for people with yeast intolerances or for those who want to stay away from industrially produced foods. Sourdough helps to reduce the consumption of baker’s yeast and thus reduce the ecological footprint.

What actually is sourdough?

Sourdough is a mixture of flour and water used as a leavening agent and populated by natural yeasts and strains of bacteria that continuously maintain fermentation. The acid formation in the sourdough is due to lactic acid fermentation and natural yeast fermentation, which is naturally triggered by the bacterial cultures present in the environment.

Sourdough has been used for thousands of years and bakers have often nurtured it for several decades. The oldest sourdough is 120 years old. As the sourdough ages, the baking result gets better and better. There can be up to 300 different flavours and aromas in the sourdough, which give the bread a unique, strong and spicy aroma. The ability of sourdough to make the dough rise is called leavening. Lactic acid fermentation produces carbon dioxide gas bubbles that loosen the dough and increase its volume. Compared to yeast dough, sourdough is more stable and less prone to leavening. It is possible to make it yourself and use it again and again. It doesn’t have to be sour either, for example traditional panettone is made from sourdough.

The sourdough can also be kept in a solid, liquid, warm or cold state. It makes a difference, for example, whether the dough stands longer at 20 degrees or at 28 degrees, because sourdough fermentation involves sourdough yeasts that form acetic acid and lactic acid. More lactic acid is produced in warm conditions, more acetic acid in cold conditions. Which has a great effect on the taste of the bread.

The following of our breads contain sourdough:

“Süürteigbrot”

It is a bread made exclusively from sourdough and without the addition of yeast. It has a dense, juicy crumb and a strong, rustic crust. The sourdough gives the bread a pleasant, slightly sour taste and a special texture.

Half-white bread

A light bread made from a mixture of wheat flour and sourdough.

Whole bread

A dark bread made from wholemeal flour and sourdough. It contains all the components of the cereal grain, including the bran and germ.

Valais Rye Bread AOP

A bread made exclusively from rye flour and sourdough. Valais rye bread AOP has a darker colour and an intense flavour.

Seed bread

A bread that contains various grains and seeds such as sunflower seeds, linseed or oat flakes and is baked with sourdough.

Balloon

A large round bread made from wheat flour and sourdough. It has a crispy crust and a soft, airy crumb.

“Weggli”

A Swiss roll baked from wheat flour and sourdough. It has a soft texture and a shiny crust.

Ciabatta

An Italian bread with an airy crumb and a thin, crispy crust. It is made from wheat flour and sourdough.

Home Bread (Home Recipe)

A versatile bread made from wheat flour and sourdough. It is well suited for daily use.

Helvetia

A Swiss bread made from a mixture of wheat and rye flour and sourdough. It has a rustic crust and a savoury taste.


Paillasse light and dark

Two variations of Paillasse bread, according to the Paillasse recipe, baked with wheat flour and sourdough. Paillasse breads have a crispy crust and a soft, airy crumb.