What a way to start off the new term with National Sourdough Week!
The trend for "Sourdough" has been a trend that has stuck for quite a few years now, in fact, it is a shock to not see some sort of sourdough on a menu in restaurants!
Now we know that the Egyptians were the first civilisations to discover and use wild yeast in bread, it was their primary food and for many years after it had become as popular to consume as potatoes. The term wild simply means no physical additon of yeast, it is natural and this is why it is such a controversial topic! Many bakers believe that bread should not be called Sourdough if it has commerical yeast added in, what are your thoughts on that?
A typical Sourdough will have a thick crust, dark in appearance and the famous 'ear' burst. There are many different types of Sourdough and what is facinating, is you could buy a Sourdough with the same ingredients from different bakeries and they would taste different. However, from researching this, many people buy Sourdough for the health benefits it imposes; for example, people claim Sourdough has reduced problems with digestion incomparison to bread with additives.
Now, I am not a professional with Sourdough and I am constantly learning more and more about it, if you have any comments or advice please comment below!
Thanks so much,
ABST Student Rep.
Bakery students from around the UK and Ireland sharing their experiences