What is sourdough?

Sourdough bread is a type of bread made without yeast, but instead with a sourdough starter, which is a mixture of flour and water containing natural yeast and lactic acid producing bacteria. This starter is the heart of sourdough bread.

The starter mixture is prepared anywhere from a few days to a few weeks in advance and is regularly fed with equal parts of flour and water to maintain the microorganisms and keep them active. The lactic acid bacteria produce acids that give the bread its unique slightly sour flavour, while the yeast makes the dough rise.

Sourdough bread has a distinctive taste that is both complex and rich. The flavour ranges from slightly sour to sharp, depending on the fermentation time and the composition of the starter. This gives the bread a firm, crispy crust and an open, airy crumb with irregular holes.

Sourdough bread has risen in popularity in recent years but it's not a new concept. It's an age-old technique that has been re-embraced due to modern trends towards sustainability and low waste.

Low waste? Yes, because sourdough bread stays good for longer and is more nutritious, meaning you feel fuller with less bread. Another great bonus: the texture of sourdough lends itself well to croutons — the ideal way to give your old bread a second life and prevent food waste. Delicious in your salads (e.g. caesar or panzanella) or soups.

Finally: as well as the sourdough starter, the sourdough discard is another popular concept among foodies. Just take a look on social media like TikTok. With this discard, you can make the most delicious pancakes for your next buffet or brunch. The ideal way to minimise your food cost percentage and appeal to young trend-loving customers. A win-win!

Making sourdough bread is an art form that requires patience and dedication. Depending on the type of sourdough bread you're making, you must follow a number of steps. Please note: before you can make sourdough bread, you need a starter. It takes 5 to 7 days to make this.

Once your starter is ready, you can follow this step-by-step plan:

1. Activate the starter: at least one day before you want to make the bread, you need to feed the sourdough starter again. Add fresh flour and water. Let it rest until your starter is active and bubbling again.

2. Prepare the dough: the next day mix your activated starter with flour, water and salt. Knead the dough by hand or with a mixer. This will allow the gluten to develop properly.

3. First proof: leave the dough to rise for several hours at room temperature. This will allow the microorganisms in the dough to ferment, which results in a more complex flavour and a lighter, airer structure.

4. Shape and second proof: after the first proof, shape the dough to the desired shape and leave it to rise again at room temperature. Are you scoring the bread? Then you should let it rise in the fridge to ensure it retains its shape.

5. Baking: bake the bread on a hot baking stone or in a cast-iron pan to give it a crispy crust. Only have an oven? Add an oven dish with a small layer of water, as the steam will help your bread form a good crust.

As you have gathered, preparing sourdough bread is a craft. Want to add this trendy food to your range with no extra work? La Lorraine Bakery Group has a wide range of sourdough bread that tastes freshly made.