What Is Sourdough?
With just flour and water, you can create a strong, active sourdough starter that will give your bread that signature tangy flavor and give it rise without the use of commercial yeast.
Though sourdough is trending with bakers now, the practice of fermentation and naturally leavened bread has been around for thousands of years.
WHAT ARE THE BENEFITS OF SOURDOUGH?
Because sourdough is fermented (like kombucha, pickles, yogurt, and sauerkraut) it’s full of active cultures, or probiotics. Even though those cultures themselves don’t survive the high heat of baking, they do, in turn, produce lactic acid. Lactic acid may help with the absorption of nutrients, aid in digestion, restore gut health and reduce the risk of spoilage—meaning sourdough bread will last longer than a regular loaf.
We think everyone should be able to bake and enjoy sourdough bread. That’s why we’ve developed easy methods for both traditional and gluten free bakers!
