Celebrating Sourdough September
It’s Sourdough September! One of the nation’s less well-known festivals we’ll admit, but definitely one we can get on board with here at Creamline!
Swot up on sourdough
Sourdough is the original method of raising dough, and some people would argue, still the best! Sourdough is naturally leavened bread, which means it uses a ‘starter’ (a fermented flour and water mixture than contains wild yeast and good bacteria) rather than commercial yeast, to rise. This is why sourdough has that distinctive tangy flavour and slightly chewy texture.
Wild yeast is considered ‘natural’ as it doesn’t contain any additives. More research is needed but according to the Real Bread Campaign, a growing number of studies suggest genuine sourdough might have greater nutritional and other health benefits over other types of bread made without a live starter. They also say that some people who struggle eating bread report they can enjoy eating genuine sourdough so perhaps sourdough is worth a try if you usually find other types of bread difficult to stomach?
If you’re feeling adventurous or have become a baking convert in 2020, you can make your own sourdough relatively simply at home. This handy recipe from BBC Good Food takes you through all the steps you need from starter to serving. It’ll take a few days to get your starter up and running so make sure you allow time for that.
Alternatively, if you’d like the convenience of fresh, local sourdough being delivered to your doorstep, look no further than our sourdough bloomer from Thatcher’s family bakers in Stockport.
Happy Sourdough September!