Sunday, 25 October 2015

Is Your Bakery Sourdough Bread Really Sourdough?

Hi everyone!  I know it has been ages since my last post but life has gotten a little busy and I haven't had time to share my slow food cooking and baking experiences.

My weekly routine always includes some form of sourdough feeding and baking and our family now only eats homemade sourdough bread exclusively.  I do have more recipes to share and stories to tell but it may be some time before I can put it all down on paper to share with you.

Homemade traditional sourdough white with a hint of whole
grain flour.
In the meantime, have a look at this video shared on a Facebook group, to which I belong, that is dedicated to sourdough making around the world.  Is your bakery sourdough bread really sourdough? Many people spend extra dollars buying what they believe to be authentic sourdough bread when in fact it is typical commercially produced loaves with a sour flavoring such as citric acid, a pinch of sourdough powder, and or vinegar.

Does your country regulate labeling on sourdough products to ensure you are getting an authentic product?  If you aren't making sourdough yourself, then ask your baker if your sourdough bread is made traditionally with at least an eight hour ferment and contains no commercial yeast.

Did you know that sourdough bread has a lower glycemic index (GI) than regular bread?  Have you heard that sourdough bread, that is fermented for at least eight hours, is lower in gluten than regular bread? Sourdough bread also is more easily digestible than quicker rising breads and has a longer counter life than regular homemade bread and one that rivals commercially produced breads containing preservatives.

Let's get back to traditional methods of preparing our food.  Happy sourdough eating everyone!

No comments:

Post a Comment