Sourdough, fashion or reality?
Natural processes and traditional trades seem to have enjoyed a resurgence in the wake of the pandemic. But is it really something that’s here to stay?
Theysay sourdough is a living element and,if you know a little about its process, it’s easy to see why. Sourdough, inreality, is a ferment made of flour and water. Its main characteristicis that it has no added yeast. It’s the flour itself, which does contain aseries of yeasts and microorganisms we think bacteria sounds rather negative, which cause the dough to ferment spontaneously. And that’s precisely why it’s aliving element, since it’s the passage of time itself that transforms the product.
In fact, the fermentation can exceed 24 hours in duration. In the olden days, bakers who made bread with sourdough followed this ritually almost every day. At that time, the usual thing was to spend a lot of time on food, something that’s been lost with the current frenetic pace of life and which we are now seeking to recover. After the pandemic, a wave of awareness has arrived: everyone is now more aware of slowing down, being careful with what they eat and, above all, they know the ingredients in what they’re eating.
Of course, experts point out that sourdough has many benefits. The bread this produces is easier to digest and assimilate, the nutrients in the flour are later absorbed better by the body, since the natural fermentation has acted in advance on the flour’s starch.
This comes on top of the organoleptic properties (that is, more flavour, more aroma and better texture while maintaining the moisture of the crumb and keeping the crust crunchy for longer), which experts also attribute to sourdough bread.
Simply because of the advantages it entails, it’s clear that sourdough is not simply a fad, but a reality. To have foods made with sourdough in your cafeteria or bakery, you have to know about frozen doughs. Frozen doughs for bakeries allow you to have a variety of products thanks to pre-baked bread or croissant dough, for example. Thus, you can have at your establishment various products made with sourdough (which, far from being a trend, it’s clear it’s here to stay) that will allow you to offer greater diversity and versatility. And, in this regard, there are some star products that you can’t miss.
Loaves made with sourdough: a safe bet
A loaf of bread made with sourdough is one of those products that not only combines with no end of tasty nuances, but also offers the perfect balance between flavour and health (to say the least). A loaf bread made with sourdough comes in two main versions: the country loaf made with sourdough at pH 4.8, and the buckwheat loaf made with sourdough, at pH 4.8.
The first, the country loaf made with sourdough at a pH of 4.8, is a 100% natural premium loaf that combines the delicious flavour of cereals and seeds with all the properties of sourdough. Made with 13% natural sourdough from cultivation, it’s also more durable and digestible. To this must be added its high cereal (wheat, rye or oat flakes) and seed (sunflower seeds, flax, sesame or pumpkin seeds) content, which ensures incomparable taste inside and out. Lastly, baking in a stone-sole oven enhances its rustic crust and the crumb’s alveolate.
On the other hand, the buckwheat loaf, made with pH 4.8 sourdough, has an intense yet balanced flavour with added crunchiness. Also made with 13% natural sourdough from cultivation, this product is notable for its rustic floury crust with an attractive dark colour, as well as its succulent and firm crumb. The flavour provided by 7% buckwheat lends personality to the flavour and an extra notch of crunchiness in the crumb.
What’smore, these two products meet all the requirements to be called “made withsourdough” as required by the the bread quality standard we think it would be more positive to specify the law, giving professionals the peace of mind that comes from knowing they’re offeringtheir customers a premium-quality product with a unique flavour and aroma.
And what about sweet things? Can’t they be made with sourdough? They can indeed. The intense croissant with Hélène sourdough has active sourdough, which makes for more tenderness and moisture in the crumb, as well as a longer shelf life to ensure it stays fresh for longer. Its enveloping and intense butter flavour, as well as its exquisite aromatic caramel notes, have just rounded off the experience of eating this appetising croissant.
So you’ve seen that sourdoughs are a reality to include in your establishment to offer your more aware customers a tasty, rich and healthy option. But that’s not all.
