 "Nurturing the land that nurtures us." |
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| Sourdough Primer | |
| What is the difference between a yeasted bread and a sourdough bread? | The fundamental distinction is that yeast is used in the former, but not in sourdough. Instead, a“starter” is made from flour and water; this slurry sits for at least five days, at the end of which the natural fermentation process yields its own leavening agent. Each day, the starter that was used for baking is replaced by the addition of more flour and water to the original mix, and the process continues. As long as the starter is not compromised, it can be passed down through multiple generations! In fact, in earlier times, a family’s supply of sourdough starter was often one of its most guarded possessions because of the importance it played in meeting nutritional needs. Many immigrants brought this cherished staple with them when they crossed the ocean. |
| Why sourdough | “Why sourdough?” is a question we are frequently asked. Besides the fact it just plain tastes good, we feel there are other advantages to it, ones that make it a healthy mainstay in the diet. |
| What makes sourdough, sourdough? | When making a sourdough bread, the two key elements involved are the use of the starter and long-term fermentation that occurs as the bread rises. During this fermentation process, the organisms in the sourdough starter produce a tremendous amount of enzymatic activity, which partially breaks down the starch and gluten found in the flour. Because of this, sourdough breads are much easier to assimilate during the digestive process.
The outer coverings of all grains— including those used to make breads—contain an organic acid called phytic acid. This acid combines with calcium, magnesium, iron, and zinc in the small intestine, preventing their absorption. However, during the long–term fermentation that takes place in the making of sourdough breads, the phytic acid becomes inactivated, making these minerals available to the body. In other words, the properties of the sourdough help the body assimilate these valuable minerals. |
| Do we make yeasted breads? | You bet! No doubt about it: our yeasted breads are every bit as fresh and delicious as our sourdoughs. They, too, are wholesome, providing nutrients and fiber that are part of a healthy diet. For those who prefer the flavor of yeasted breads, we make a well–rounded line of them, from good plain old-fashioned white to crunchy millet sunflower. |
| What about special diets? | Wheat-Free Alternatives: Our breads, muffins, rolls, and cookies made with whole rye and spelt are tasty choices for those seeking wheat-free options.
Spelt: One of the earliest grains to be cultivated, spelt has been harvested since as early as 5000 B.C. It has a nutty flavor, is high in fiber, contains more protein and less gluten than wheat, and is rich in B-complex vitamins. Gluten-sensitive people can often include spelt products in their diets. |
| These statements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. | |
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