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.
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:
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.
A light bread made from a mixture of wheat flour and sourdough.
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.
A bread that contains various grains and seeds such as sunflower seeds, linseed or oat flakes and is baked with sourdough.
A large round bread made from wheat flour and sourdough. It has a crispy crust and a soft, airy crumb.
A Swiss roll baked from wheat flour and sourdough. It has a soft texture and a shiny crust.
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.
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.