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Sourdough bread is the perfect example of how knowledge, combined with agricultural practices and technological processes, become a cultural heritage that is passed to generations through bread.
Sourdough is a preferment or starter that consists of only cereal flour and water. Cereals used to make it include hard wheat, durum wheat and rye.
First, the mixture is allowed to ferment spontaneously for a set time. This takes place naturally with microorganisms present in both flour and surrounding air. These microorganisms are represented by lactic acid bacteria and wild yeast. There is no added commercial yeast in sourdough.
Extended dough fermentations have been used effectively for improving dough development and enhancing bread shelf life. In this context, fermentation is considered an effective alternative to traditional dough conditioners. So, this provides bakers with the means to produce clean label bakery products.
Learn more at ASB's BAKERpedia page!
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