Sourdough is a naturally leavened bread, made from as few a three ingredients: flour, water and salt. Naturally occurring lactic acid bacteria and yeasts on the grain can be nurtured to create a live starter culture. The sourdough starter causes the dough to ferment and rise, without the use of baker's yeast, chemical raising agents or additives.
The long, slow fermentation of sourdough bread 'predigests' the grain, increasing available levels of vitamins, minerals and antioxidants. Fermentation also reduces phytate levels, allowing our bodies to absorb nutrients more easily. (See How the sourdough may affect the functional features of leavened baked goods.)
To make sourdough bread at home try our a great wholemeal sourdough recipe from Kimberly Bell, founder of Nottingham's Small Food Bakery. For sweet sourdough recipes, we recommend Vanessa Kimbell's book Sweet Sourdough Baking - or try Vanessa's 10-minute Sourdough for quick baking.
At Hodmedod we mill small batches of flour on our stone mill every day to offer a range of varietal wholemeal flours. Our Flanders Wheat Flour is an unusual soft flour that with good bread-making properties.
Need a sourdough starter? Through Sourdough September Every week you can now order 50g jars of Wakelyns Bakery's sourdough starter.
We also have a selection of superb sourdough bread available to order weekly, baked to order by artisan bakers from Penny Bun Bakehouse in Lowestoft and Wakelyns Bakery between Fressingfield and Metfield.
Order by 8am on Monday for baking and dispatch of fresh loaves on the Wednesday. With nationwide next-day delivery you can enjoy some of the best sourdough bread in the country every Thursday.
To find out more about sourdough don't miss Farmerama Radio's Cereal podcast series and Wendell Steavenson's Guardian long read Flour Power:
We would love to hear your thoughts on sourdough and what you are doing for Sourdough September - join the conversation on Instagram!
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