In the Dough May 2022 - 2

The Evolution of Modern Sourdough
Sourdough is a natural ingredient,
obtained through the fermentation
of cereals by lactic acid bacteria and
yeast, which are present in cereals
and the environment. Sourdough is a
versatile product and can be used for
production of any kind of baked goods,
from bagels, rolls, pizza to crackers,
donuts and pretzels. Generally
speaking - as a natural fermentation
agent - sourdough actively helps
enrich the sensory profile of bakery
goods by developing unique flavors
and textures while extending and
varying the diversity of the aromatic
notes.
Today, consumers demand artisan,
clean label, non-GMO, all-natural,
organic, and healthy bread products.
Sourdough breads are considered a
healthy alternative to white bread.
In particular, the nutritional benefits of
sourdough bread include the following:
* Potentially better absorption of
minerals (phytate degradation)
* Reduced glycemic response - under
certain conditions
* Improved digestive comfort for
hypersensitive individuals - under
certain conditions
* Reuction of gluten and FODMAPs
Modern sourdough elevates the texture
and flavor appeal of bread by leaps
and bounds. Twenty years ago, there
were limited options. Then, a handful of
bakeries pushed the limits beyond the
norm and achieved a higher standard
of excellence. Others followed, and
America is now enjoying a sourdough
renaissance.
Sourdough is the oldest form of
leavened bread. Its origins date back
to ancient Egypt when the leavening
process for making bread began.
Flour, water, yeast. This trinity of
ingredients proved to be a pot of
gold for feeding the world. Their
discovery allowed people to leaven
bread for the first time, through natural
fermentation, making it not only edible
but also tasty. Sourdough culture soon
became of great value to the daily
life of many people, so much so that
explorers were taking it with them on
expeditions around the world. Until
the 19th century, sourdough was the
main way of making leavened bread
by fermentation. Thanks to its long
history, its taste, and the fact that
it stays fresh for longer, sourdough
bread remains a central part of many
cultures' baked goods traditions.
STILL, THERE IS WORK
TO BE DONE.
Now we face a quandary. Modern
sourdough can lack consistency. This
is the key ingredient missing toward
achieving widespread success for any
baker. It is one thing to make great
sourdough two or three days of the
week. But to achieve consistent success,
day after day, poses quite another
challenge. This is where we are today.
LACTIC ACID
BACTERIA
YEAST
CEREALS

In the Dough May 2022

Table of Contents for the Digital Edition of In the Dough May 2022

In the Dough May 2022 - 1
In the Dough May 2022 - 2
In the Dough May 2022 - 3
In the Dough May 2022 - 4
In the Dough May 2022 - 5
In the Dough May 2022 - 6
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