Frequently Asked Questions
Anita, I want to know...
A sourdough starter is a simple mixture of flour and water that begins to ferment when left at room temperature.
Anything you bake using a sourdough starter is healthier and easier to digest than baked goods containing traditional yeast, making it more beneficial for your body. The longer the fermentation process, the easier the bread is to digest and the more nutrients, minerals and vitamins found in grains, your body can absorb from it.
Before you take the first bite of your freshly baked bread, your loaf has undergone an incredible process – the process of fermentation. The longer the fermentation the better.
The lactobacillus and wild yeasts that are naturally present in your starter break down gluten bonds during the bulk rise and fermentation stage, but sourdough bread isn’t inherently gluten free. It is better and healthier for our bodies however and you can learn to make gluten free sourdough bread too.
Have I mentioned our friends, the lactobacillus? They are the “architects” that ensure your bread has a wonderfully homogeneous, fluffy, and even middle, also known as the bread’s “crumb”.