The advantages of using sourdough
Sourdough is not a specific flavour or type of flour, but rather a method of leavening (rising) bread. It is one of the oldest forms of grain fermentation, dating back thousands of years before commercial baker’s yeast was discovered in the 19th century. At its core, sourdough relies on a “starter”—a simple mixture of flour and water that acts as a natural ecosystem for fermentation by two microscopic organisms: wild yeast and lactic acid bacteria.
Sourdough gives baked products its structure and taste. The flavour molecules that are naturally created in sourdough make it possible to add different sourdoughs to baked goods to achieve enhanced or more well-rounded taste profiles, something which is increasingly exciting consumers. Using sourdough offers benefits ranging from improved digestibility and nutrition to superior flavour and shelf life.
How can Bakels sourdoughs help you?
Bakels sourdoughs offer a convenient and reliable way for bakers to elevate their baked goods, by offering irresistible flavour, improving texture and shelf life. Products containing sourdough are on the rise and consumers are seeking it out beyond bread applications; from muffins, to pastries, doughnuts, flatbreads and more. Achieving a familiar waxy texture is a fine balance of process and ingredients.Â
Bakels can support your production of outstanding breads on an industrial scale, thanks to an inspiring range of dried and liquid sourdoughs, coupled with our application expertise, to deliver an exceptional eating experience for consumers. We can also work with you to develop signature sourdoughs, to enable you to create truly unique products which deliver a memorable taste experience.
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