Organic Sourdough Bread
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Sourdough bread has made a name for itself recently in the UK, but it's been a staple of the San Francisco diet since the 1849 gold rush. It won't surprise you that it has delicious sour taste, but it also has a lovely chewy texture. It is delicious toasted with butter and your favourite toppings - be it jam, marmite, avocado, marmalade, or anything else that tickles your fancy. It also makes phenomenal toasties! The bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. My starter (the pre-ferment I use to get each loaf going) originated in San Francisco, but I have been using it here since 2017 so it will have naturally adapted to the local area - as it uses natural yeasts found in the air - so it's Strathnairn Sourdough! Sourdough bread is full of prebiotics, which feed the good bacteria in our guts, making it excellent for digestion and overall health. It has a lower glycemic index than commercially produced bread, and the lactic acid present in the bread means that it has better inherent keeping qualities than bread made with baker's yeast. Sourdough is also significantly lower in phytic acid than most other breads. Phytic acid is present in all grains and is known as an anti-nutrient, as it inhibits absorption of iron, zinc and calcium. I was delighted to see a recent (March 2020) newspaper article entitled 'Easy Ways to Boost Your Immune System to Fight Off Coronavirus', listing eating sourdough bread as number 12. My sourdough bread only contains organic flour, water and sea salt. Nothing else. Loaves take a minimum of 24 hours to prepare, often up to 48 hours if using longer ferments in the refrigerator. Temperature, humidity, proof timings, types of flour all effect the final loaf, so no two loaves are ever identical. The bread keeps and freezes very well, with the sour flavour continuing to mature over time.
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Delicious, long fermented, organic sourdough bread
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