Sauerig: The insider tip for healthy baking at home!

Sauerig: The insider tip for healthy baking at home!

Karlsruhe, Deutschland - More and more people are discovering baking with sourdough. This traditional method for the production of bread is currently experiencing a renaissance, not only through the unique taste, but also because of its health benefits. Many hobby bakers feel dressed by the idea of ​​creating their own sourdough starters to make delicious bread, rolls, pizza and cake themselves. According to the information from bnn.de , baking with sourdough requires patience and regular feeding of the starter to achieve the best results.

The sourdough is created by the fermentation of flour and water with lactic acid bacteria and yeast. This process not only produces a characteristic taste, but also increases the bioavailability of minerals by breaking down phytic acid that blocks mineral absorption. Sourdough bread is therefore not only appealing in terms of taste, but also easier to digest, which makes it particularly attractive for people with light sensitivities, such as baeckereiwerk.de explained.

Sourdable starter Set up

To create a sourdough starter, it is recommended to mix rye-fully grain flour with water in a ratio of 1: 1 and let this mixture mature. A good sourdough starter is also your "job", which has to be kept in a clean disposable glass and has to be fed regularly. Feeding takes place every 1.5 to 2 weeks in order to maintain the activity of the starter. In addition, sourdough can be dried if they are absent for a long time so that it remains durable.

The art of sourdough background requires attention and the willingness to learn from mistakes. If you don't make it straight away, you should not give up, but use the senses to check the dough. A successful sourdough is fluffy, has a bubble -rich structure and a pleasantly sour smell. The Gordani Lasch Confiserie uses various sourdough cultures, including "Lievito Madre" from Milan and "San Francisco Sourdough". Your rye-sauerteig has existed for 120 years.

Health advantages of sourdough

The health benefits of sourdough should not be underestimated. Sy dough has a lower glycemic index, which means that the increase in blood sugar is lower after consumption. In addition, the acid pH value of sourdough bread leads to a longer durability because it acts as a natural preservative. Bakers should also pay attention to the quality of the raw materials in order to exploit the full potential of the sourdough. High quality biological flour and filtered water make a decisive contribution to the taste and nutrient quality.

Consumers are ready to pay higher prices for handicraft, natural products, and this attitude can promote the branding of a bakery as health -conscious and innovative. Sauerig is not only an enrichment for the palate, but also a sensible choice for all those who value health and quality.