SOURDOUGH 101- HOW DOES IT WORK?
 As part of our series on Fermented Foods, we are going to explore one of our favourite subject in this food trend and that is Sourdoughs. Sourdough is one of the oldest forms of bread baking because it would be kept and sustained from one baking to the next making it economical to make. Sourdough cultures vary around the world as the yeast and bacteria in the air in different world locations are not the same, thus giving a different flavour to Swedish Rye Sourdough buns as opposed to San Fransisco Sourdough breads. Also keep in mind that there are other types of recipes like pancakes, muffins, and quick breads in which Sourdough batters can be used, giving us a multitude of choice in which to use the sourdough cultures. We are going to look at why it works first, and then how to used the Sourdough cultures we now stock. We have also created a whole new category in our Recipe section for Sourdough Baking.
What makes sourdough so unique, and how does it work?
Commercial baking yeast is a single strain of Saccharomyces cerrivasae. Yeasts from this family are very specialized. Strains are selected for particular end uses. They are very fast-acting and easy to produce commercially, but don’t adapt well and are intolerant of acidic environments.
Traditional sourdough contains a complex blend of bacteria and yeast. The yeasts in sourdough are strains of Saccharomyces exiges, which are relatives of S cerrivasae. These yeasts thrive naturally on the surface of grains, fruits, vegetables, and even in the air and soil. The exact strains of yeast and bacteria will vary depending on the origins of the starter.
SOURDOUGH SCIENCE 101 - From Cultures for Health
In a healthy sourdough starter, yeast and lactobacilli thrive in a harmonious symbiotic relationship. Each has a preferred carbohydrate fuel from the grains. The yeast uses these carbohydrates to produce ethanol and carbon dioxide. Ethanol is further converted by the bacteria, which produces lactic acid. Bubbles of carbon dioxide become trapped in the stretchy dough, making it rise. The acidity created by the lactobacilli is good for the yeast but inhospitable to other organisms. A sourdough starter is able to be kept at room temperature (if fed properly) and the acidity of the bread acts as a preservative even after baking.
What Makes Sourdough Superior?
Sourdough Breaks Down Gluten
The longer rising/soaking time necessary to raise sourdough breads allows for the breakdown of the proteins (gluten in wheat) into amino acids, making it easier to digest. This gluten breakdown is why some people who have a gluten sensitivity can tolerate sourdough wheat breads.1
Sourdough Naturally Preserves the Bread
The lactic acid produced during the fermentation process creates a lovely tang in the bread and predigests the grain for you. The acetic acid helps the bread to keep longer by inhibiting the growth of molds.
Sourdough is Sustainable
One of the best features of the sourdough process is that it allows you to make bread with the simplest of ingredients, ones that you can even produce yourself. Instead of having to buy a yeast packet for every loaf of bread, you can just add your homemade starter. No more need to remember to buy yeast!
Sourdough is Nutritious
Because sourdough breads go through a fermentation process, many of the simple sugars present in the grain are eaten up in the process. This process makes the bread easier on blood sugar levels. The fermentation process also makes the bread higher in nutrients, especially B vitamins.
Finally, the bacteria present in the sourdough help to activate phytase, an enzyme that breaks down phytic acid, an anti-nutrient found in all grains and seeds2. This allows your body to better hold onto minerals, as phytic acid can bind with them and take them out of your body.
Sourdough Starters are Easy to Start or Activate
Sourdough is easy to start and keep going by feeding it so that it is replenished each time you use it, and will be ready for the next time. One important thing to note abour our Sourdough Starters is that they are sold in a dehydrated state so that they are shelf-stable and safe for shipping. Store the dehydrated culture in a cool, dry place until ready to activate. There are some basic rules to follow to start them and here they are as follows and we have provided a printable format as well here. Click here to print How to Start a Sourdough from a culture.
1.Use only glass containers like a jar or bowl and a wooden spoon. (No Metal)
Do not use Chorinated water.
2. Use the kind of flour that you wish to use for your bread, rye flour will make rye breads etc.
2. Mix the flour and water and starter well so that the Sourdough starter is distributed well, adding air as you mix.
4. Use a loose fitting cover so that gas can escape easily. We like a cheesecloth or a light lid that just sits on it. You need some gaps for air to get out.
5 Put in a warm spot between 60 to 70 degrees F. (on top of fridge)
6. Let sit for 12 to 18 hours in the warm spot.
7. Feed it again both flour and water and mix again, adding air. (Feeding #2)
8. Cover again in a warm spot for 12 hours.
9. Feed again using a measure cup using 1 part sourdough starter, to 1 part water, 2 two parts flour. This will make a lot of starter so if you don't want so much, you can dump out some of the sourdough starter and add flour and water in the same ratio. (feeding #3)
10. Let is sit another 12 hours in that warm place.
11. Repeat steps 9 and 10 for anywhere from 3 to 7 days until you have a bubbly light starter about twice the size of the original mixture before it sat for the 12 hours.
12. Once the starter is bubbling reliably within a few hours of being fed, feed for 2 more cycles. The starter is now activated and is ready to use or store in the fridge until you are ready to use it.
 If your starter gets a black or dark watery layer on the top, it means you need to feed it more often. Instead of every 12 hours try feeding it every 10 hours. We will elaborate on storage and baking with the starter in our next post, so get your sourdough starters going and it will be ready for baking with in about 10 days or so.
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If your starter gets a black or dark watery layer on the top, it means you need to feed it more often. Instead of every 12 hours try feeding it every 10 hours. We will elaborate on storage and baking with the starter in our next post, so get your sourdough starters going and it will be ready for baking with in about 10 days or so.
