{"id":18531,"date":"2019-01-18T12:52:01","date_gmt":"2019-01-18T11:52:01","guid":{"rendered":"http:\/\/lesaffresweden.kinsta.cloud\/?p=18531"},"modified":"2019-02-28T16:54:10","modified_gmt":"2019-02-28T15:54:10","slug":"the-natural-sourdough","status":"publish","type":"post","link":"https:\/\/lesaffre.se\/en\/the-natural-sourdough\/","title":{"rendered":"The natural sourdough"},"content":{"rendered":"

A huge favourite with creative craft bakers, sourdough may often appear complicated when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise.<\/strong><\/p>\n

A brief history of sourdough<\/h3>\n

Sourdough<\/a> has been used around the world for centuries and has contributed towards creating a large variety of bread types with highly distinctive tastes and textures. Using sourdough was, for a long time, the only way to get the bread to rise; a secret that was discovered, according to different versions, by the Babylonians or the Hebrews. However, the most frequently cited example is that of Egypt: rumour has it that a baker left behind a batch of unbaked cereal dough, which under the effect of fermentation, began to rise, thus giving rise to the first leavened loaf.<\/p>\n

What is sourdough used for?<\/h3>\n

\"\"<\/a>The purpose of sourdough is to ensure that the dough rises<\/strong>. Sourdough is a living substance. The spontaneous fermentation taking place allows a simple flour and water dough to start fermenting thanks to the ferments naturally present in the flour and surrounding air. These ferments\u00a0are micro-organisms: yeast and bacteria develop to form the key agents in the fermentation and production of acidity and aromas.<\/p>\n

Methods for producing a sourdough<\/h4>\n

Each sourdough behaves differently due to various factors:\u00a0the amount of water used<\/strong>,\u00a0the temperature and humidity of the room<\/strong>,\u00a0\u00a0the amount and type of flour<\/strong>.<\/p>\n