Sourdough – it works!

The history and tradition of sourdough

Sourdough is one of the oldest methods of fermentation used by humankind to make dough. As far back as around 5,000 years ago, various cultures are said to have used natural fermentation processes to make bread. Sourdough bread is found all over the world; it has been refined and developed into what we all love: a food that delights with its many variations and interpretations. Whether it’s the sourdough-based farmhouse bread Pain Poilâne from France or the dark, hearty Borodinsky bread from Russia – sourdough bread is widespread and popular.

The artisanal tradition of sourdough bread goes hand in hand with a deep appreciation for sourdough and is today regarded as a symbol of authentic bread-making and a connection to nature.

The production and characteristics of sourdough

To understand the fascination with bread dough, it is worth taking a look at the basics:

What exactly is sourdough?

Traditional sourdough is a naturally fermented dough produced by the combination of wild yeasts and lactic acid bacteria. Unlike baker’s yeast, the leavening agent is not a pure yeast culture, but arises from the interaction of microorganisms present in the ambient air and the ingredients. The resulting natural fermentation process gives sourdough its characteristic texture and typical tangy flavour. All you need is flour and water.

Feeding and Care

Once prepared, the so-called starter is regularly fed with flour and fresh water – which keeps the lactic acid bacteria active. If you want to bake sourdough bread, you usually take a small amount of the starter and use it to make what is known as the ‘pre-dough’. This pre-dough, also called a sourdough starter, is then left to rest for a few hours before being incorporated into the main dough.

The lactic acid bacteria give the dough its sour taste and improve its shelf life, as they acidify it, thereby inhibiting the growth of unwanted microorganisms. The yeasts produce carbon dioxide, which causes the dough to rise and gives it its characteristic light, airy texture.

The flavour and texture of sourdough

The natural acidity and slow fermentation give rise to complex flavours that traditionally define the taste of the dough. They also ensure that the crust is crispy and the crumb is moist and light when baked.

Health benefits

The nutrients it contains also depend on the type of flour used to make the sourdough. In principle, sourdough can be made using different types of flour. Whether it is rye sourdough or wheat sourdough, using wholemeal flour enhances the health benefits of bread-making.

Generally speaking, the long fermentation period leads to a reduction in phytic acid. This is a substance that can reduce the body’s absorption of certain minerals. If there is less of it present, more is therefore available to us. In addition to improved nutrient absorption, sourdough is considered easy to digest: for one thing, during fermentation Gluten broken down. Furthermore, the lactic acid bacteria have a positive effect on the gut flora and can therefore help to alleviate digestive problems.

Differences between sourdough and yeast

Sourdough and pure yeast, as leavening agents, differ in various respects. For example, the following:

Composition

As mentioned, sourdough is produced through the interaction of natural yeasts and lactic acid bacteria. Conventional baker’s yeast usually consists of a single strain of yeast, which efficiently produces carbon dioxide and causes the dough to rise quickly.

Working hours

Even if you don’t have to make the sourdough starter from scratch but can use an existing starter, baking bread with sourdough does take a little longer. Depending on the conditions and the flavours you want the finished bread to have, the proving time for a delicious rye sourdough can sometimes take up to 12 hours. Yeast, on the other hand, works quickly. It often takes just 1–2 hours to rise fully. This makes it ideal for quick baking processes – though the flavour is not as complex as that of sourdough.

Flavour

Sourdough = a tangy, robust flavour. And yeast dough? Bread made with baker’s yeast has a mild, neutral flavour in itself, with the flavours coming mainly from the ingredients themselves.

Shelf life

Yeast bread has a shorter shelf life. It is more prone to drying out or going mouldy, as it does not contain lactic acid bacteria to Preservation contains. In sourdough breads, however, these act as a natural preservative that slows down the growth of mould.

Sourdough highlights for food production

The uniqueness of sourdough therefore goes beyond its flavour. To summarise, even in industrial production, sourdough offers the following benefits:

• natural propellant

• unique and highly regarded for its flavour and texture

• good nutrient absorption and digestibility

• extended shelf life of the products

• Taking into account customers’ preferences for naturalness and authenticity

Even though the working processes differ between small bakeries and large-scale bakeries, one thing remains the same – sourdough always works! Whether as a classic open sandwich with German Butter Sandwich Day, whether in the form of pizza or bagels, or for sweet and savoury pastries. Sourdough combines a cherished tradition with modern ambitions and standards.

Well-equipped with Ehlert

And because we, too, combine tradition with modernity and can’t get enough of good products, we – as a specialist wholesaler of supplies and consumables for the food industry – have a wide range in stock. Whether it’s machinery and tools, workwear or foodstuffs and ingredients – as supply chain specialists, we have a wealth of experience and ensure everything is delivered reliably. Right to your door, too.