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Sourdough or ‘levain’ is an intensely alive mass of fermenting flour and water and wild yeast. The wild yeast is from naturally occurring yeast found in whole grains, and in sourdough it is most commonly known as the ‘saccharomyces exiguous’ yeast. This is the process I use in my sourdough breadmaking. It is a slow-acting yeast requiring a long fermentation process. During this process other lactic bacteria, lactobacillus plantarum and lactobacillus brevis, cause a secondary fermentation that create their own by-products, lactic and acetic acids, and decrease the pH of the dough creating the characteristic sour flavour of sourdough.
Real sourdough bread has been naturally fermented, without the addition of any commercial yeast. Yeasted bread is made with dough containing fast acting commercial yeast, which many people have now become allergic to. Commercially cultivated yeast is a man-made hybridised strain of the saccharomyces yeast.
One Mix - Milled & Blended here in Australia in an allergen free factory