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?
Trying sourdough
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!
