 Using only certified organic flours, unrefined "Lima" brand sea salt, and filtered water, we
rely on natural sourdough starter to leaven the bread. What is Sourdough? Sourdough starter is a live culture of naturally-occurring wild yeasts, lactobacteria, and fungi. These organisms are in the air, and will land on an open bowl of cooked or dissolved starch and begin to digest it, producing carbon dioxide and beneficial lactic acid. The carbon dioxide is what causes the dough to rise. You can make your own starter by leaving a small amount of moist cooked rice or potatoes, or flour and water, exposed to the air for a while, but bakers have traditionally maintained their own strains. This has been the normal method of leavening throughout the ages, across many cultures. Sourdough leavening requires attention and care to maintain and use. The starter is mixed with flour and water to form a dough with a temperature of 72-78 degrees F. This sits a while, then is formed into loaves, which have to sit again for some time before they're ready for the oven. Timing and temperature are crucial. What about Baker's Yeast? It was only after Louis Pasteur's time that yeasts were isolated and cultured. Some 1,000 different strains of wild yeast have now been isolated, only two or three of which are used by mainstream bakers. Ordinary bread is made by heating the dough to around 100 degrees and adding one variety of yeast (usually Saccharomyces cerevisiae). This is allowed to stand for an hour or so, and baked. The result is a fluffy loaf that is at its best still hot, and goes downhill in flavor very quickly. Why Choose Sourdough? The longer fermentation and diversity of microorganisms bring about a superior flavor and texture. After baking, much of the lactobaccillus will be killed, but over the course of perhaps 2-3 days (temperature is a factor), these bacteria will recolonize the bread, providing a very beneficial strain of bacteria for the intestines. Yeasted breads are considered most desirable freshly-baked and still warm. However, this is not really the case with traditional bread. Sourdough keeps much longer without preservatives, perhaps due to the aggressive live cultures that any invasive mold would have to compete with. Our bread will harden and dry over time. Even if quite dehydrated, though, it can be fully "revitalized", or restored, by moistening and re-heating. (See directions on bread label.) This type of bread also freezes well, losing much less moisture over time than yeasted bread. Thawed bread should also be revitalized, to restore texture and full flavor. Usually, mere toasting is enough for slices, but if it has gotten a bit dried out, a prior squirt from a mister is indicated. There are also other health considerations. Wheat is very high in phytin, which interferes with nutrient absorption, and has led to deficiency-induced illnesses. Baker's yeast does little to break this down, but sourdough microorganisms devour it entirely. Baker's yeast is inherently unfriendly to the human organism. Some researchers have tied it to candidiasis and cancer. The bacteria in sourdough, however, help to control candida albicans. Sourdough fermentation also releases more of the minerals in the bran. Additionally, you are eating bread that is in the process of being digested by live, beneficial organisms, thus taking a big load off your own digestive functions. No baker's yeast, sweeteners, or additives are used in our bread. (The apple-filled loaves do contain some honey). There are no added fats or oils, except for a small amount of olive oil spread on the focaccias. |