Monthly Archives: September 2017

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Goodbye August, hello Sourdough September

We are getting excited about Sourdough September again. Sourdough September draws attention to the making of good bread, without additives or preservatives. Members of Real Bread Ireland are giving away starter and hosting events around the country to celebrate the best in bread. It aims to get people into the habit of baking or buying wholesome bread, bread that is not only good for you but tastes so much better too. Real bread, in its purest form, is bread made without the use of processing aids or any other artificial additive.

Sourdough is bread made from the simplest ingredients – just flour, water and salt. When the dough is left to ferment it produces the cultures that make the bread rise naturally.

The flavour of sourdough varies from place to place and person to person. Things such as the amount of water in the starter, the method used, the length of the fermentation periods and the temperature and humidity, all contribute to the microbiology of the sourdough. This makes it sound complicated but in reality, to quote the founder of the Real bread movement in the UK, sourdough is:

 ‘One of the oldest yet simplest, tastiest and most nutritious breads you can make, sourdough needs only flour, water, salt – and a little time.’     Andrew Whitley

Call into the Bretzel bakery shop and café in Lennox Street for your free starter with instructions on how to care for it and use it.  Then check out the video on our facebook page. Fabrice, our head baker, takes you through the simple steps to create a wonderful sourdough loaf in your own kitchen.

#sourdoughseptember #realbreadireland #bretzelbakeryFabrice sourdough Sept

Fabrice, our head baker, showing off his sourdough


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A Bit More of the Sourdough story

An authentic sourdough typically has a decent crust, open holey texture and a lovely shimmering glassy crumb. Good baking technique, aided by the healthy bacteria means it keeps better too.

Sourdough is bread made from the simplest ingredients – just flour, water and salt. When the dough is left to ferment it produces the cultures that make the bread rise naturally. These friendly cultures work on the grains during the fermentation process to make the most of flavours and nutrients, and make it much easier for the body to digest.

Longer fermentation means tastier bread, but is it any better for you than other bread?

There is evidence that naturally fermented doughs are heathier, too. Long-fermentation sourdough promotes good gut health, healthy bacteria. Also because it has a lower glycaemic index it keeps you fuller for longer with more even blood sugar levels. The process also helps the absorption by the body of some minerals.  Research has shown gluten proteins are broken down into smaller fragments by the sourdough process and it has been suggested that this improves digestibility, especially for people with gluten intolerance problems.

There’s the science. Now let’s eat and enjoy.

#realbreadireland #bretzelbakery

First published on LinkedIn in April 2017