Why does sourdough bread taste better? | Kialla Pure Foods

Why does sourdough bread taste better?

July 22, 2014

 

Pernille Berg Larsen of RealFood4You has a passion for baking bread. Here she explains why sourdough bread is best & provides a sourdough starter recipe.

Using a sourdough starter when making bread will reduce the amount of yeast to a minimum. You’ll also notice the taste of the grains and the flour much better, as their flavours will be emphasised by the sourdough technique. And you won’t just get tastier bread. A sourdough will leave you feeling more satisfied, and you won’t have that after effect of bloating that many feel when eating bread.

However, it is not enough to simply reduce the amount of yeast.
You also need to let the dough rest longer in order to gain a good fermentation.

The sourdough starter is the real secret to getting a good fermentation going. Essentially your sourdough starter is old dough, which has already pre-fermented and contains Lactobacillus culture. Lactobacillus culture has a sour taste and is an active culture that lives off natural yeast spores from the air. Sometimes it can be difficult for you to get good sourdough starter going if your kitchen is too clean!

Adding a sourdough starter when baking bread is rather like feeding the sourdough, and it will contribute to a quicker fermentation of the dough. A natural fermentation will always take longer and normally dough with a sourdough starter needs to rest for a minimum of 8 hours. But again, it depends on how good the starter is, the room temperature and how clean the environment is.

Pernille's sourdough bread

Pernille’s sourdough bread

How to make sourdough starter

Ingredients:
1 cup plain flour
1 cup rye flour
2 cups water

Method:
1. Mix it all together and leave it on the kitchen bench for a minimum of 48 hours.

2. It is ready when it smells sour.

3. Store it in the fridge in a plastic container with a lid.

4. “Feed” it every time you use some or, at a minimum, once a week.

You “feed” it with the following:
1/3 cup plain flour
1/3 cup rye flour
2/3 cup water

For recipes to make all kinds of breads, grab a copy of the book One Dough, Fifty Breads.
Simply use your sourdough as the basic dough instead of the yeasted dough.

One Dough Fifty Breads Cover

About the author:
Pernille Berg Larsen lives by the mantra of keeping things simple. Author and teacher, she is passionate about spreading her message of how wholesome family food can be simple and fun to prepare.

This is the second in a series of posts Pernille is writing for us on baking bread. Her first post tells you why it’s a great idea to bake your own bread and provides a basic bread recipe where you can substitute the yeast for this sourdough starter.
If you are in the Brisbane area, she also does regular baking classes. See her events page for more information.

 

 

Categories: Blog, bread, Farm 2 Plate, recipes

Farm2Plate Blog
  • Have GMO crops lived up to the hype?The 2nd article in the series: 7 reasons to choose organic – an in-depth look at the issue of .. Read more
  • Here’s why you’re better off without pesticidesThis is the 1st article in the series: “7 reasons to choose organic – an in-depth look a .. Read more
  • The Easiest Sponge Recipe using Cake FlourGuest post by Tania Cusack from My Kitchen Stories Sponge is such a fresh light cake for all seasons .. Read more
  • The Nutritional Benefits of WholegrainsFor a food to be described as wholegrain it should contain all the essential parts and naturally-occ .. Read more
  • Pernille Berg Larsen, Baking Teacher & Author

    I always get the best result using your Organic Rye flour!

  • Cherie W., Home Baker

    I never make a bad loaf of bread now, since changing over to Kialla flour… I can’t get over the superior quality of your product. I have bought some for everyone in my family.

  • Pauline Mirabelli from Simply Honest Foods

    We’ve found that Kialla popcorn is the best – it pops so much better than other popcorns, and it tastes great. Our kids love it.

  • Jacqui Mead, Consumer

    We’ve been using Kialla’s products for approximately seven years now, making the change to Organic Spelt Flour following the discovery that my son had a wheat and dairy intolerance. I have found that our whole family’s health has improved.

  • Jane Radcliffe, Ruby Do Organic Bakery Cafe.

    When you work with fabulous products the rest is easy.

  • Rebecca Laughery, Consumer

    We’ve tried several other pancake mixes but nothing comes close to yours!

  • Mrs Ergül of Mrs Ergül's Delish Treats

    I truly like the transparency and traceability that Kialla Pure Foods offers. I’m actually able to see which farm grew the wheat milled into my 10kg bag of flour. This really sealed the deal for me. And I feel that Kialla sets themselves apart in this sense.

Our current certifications: