The bakery and lab function as an open-space workplace with in-house developed, fully automated fermentors that are used for the production of sourdough starters and other preferments.We also developed microsiloses with stone mills that mill fresh flour directly into the batches. In our R&D, we focus on ingredient selection, sourdough starter preparation, control and automation of mixing, and bulk fermentation.
Yes, we DO use a secret ingredient that makes our bread taste better. It’s called TIME. It all starts with the sourdough culture. Bacteria and yeast that are naturally present in a healthy sourdough culture contribute to the development of complex aromas through a series of even more complex biochemical reactions. To put it simply, the nutritive components of the flour are broken down and digested by lactic acid bacteria and “wild” yeast, which results in the accumulation of organic acids and esters that our taste buds perceive as milky, nutty, or sour aromas. Quite magical, isn’t it?
Fermentation, which requires TIME, results in bread with rich, complex aromas and, ultimately, a longer shelf life.
Naturally leavened bread made with sourdough (and pretty much only three other ingredients— flour, water, and salt) stays fresh for days without showing signs of staling or mould. The spontaneous interaction between lactic acid bacteria (LAB) and yeast in sourdough, known as fermentation, creates a protective ecosystem that provides the perfect environment for the development of “good” bacteria. These bacteria, in turn, prevent pathogens like spores and mould from growing.
Unlike modern industrial loaves of white bread that cause high blood sugar spikes and a strong insulin response, sourdough bread, due to its long fermentation time, causes a more moderate blood sugar spike and a weaker insulin response. Mass-produced breads lack bacteria that would help digest the starch and sugars present in flour. But when adding LAB naturally present (and dominant!) in a sourdough culture along with a long fermentation time, you get a bread that is easy to digest, has a lower GI, and has more available nutrients.
Studies show that some strains of lactic acid bacteria present in sourdough can effectively digest FODMAPs. Breads made with sourdough cultures and long fermentation times typical for the SD process help reduce or, on occasion, even eliminate irritable bowel syndrome (IBS) and non-coeliac wheat or gluten sensitivity. Although FODMAP sensitivity is largely an individual experience that can’t be scientifically measured, it has been shown that switching to sourdough bread greatly reduced symptoms associated with FODMAP sensitivity, such as bloating, gassiness, abdominal pain, and diarrhoea.
We need help from bacteria if we want to fully utilise and absorb the nutrients available in cereals. In breads that aren’t properly fermented with lactic acid bacteria, phytic acid naturally present in flour inhibits the breakdown of flour and, consequently, the absorption of nutrients; vitamins, and minerals. This is a natural protective mechanism of the seed itself. The acidic environment in sourdough successfully activates enzymes that reduce phytates, making all of the important nutrients available for absorption by our bodies.
We hate to break the big trend of gluten intolerance, but sourdough, fortunately, provides a solution for that as well. Sourdough helps make gluten digestible through the proteolytic cleavage of the proteins that make up gluten. We like to say that you can eat it because the bacteria and their enzymes have already digested it for you. You’re welcome.
