Sourdough sweet bread recipe

However, the popularity of sourdough did not wane when the isolations ended. In the latest Taste Tomorrow, the world’s largest study on trends in bakery, pastry and chocolate consumption carried out by the Puratos group, sourdough came in third place after “bread rich in fiber” and “breads with more grains” among the options that consumers checked when relating different products to what is healthy.

In the Argentine chapter of the study, 4 out of 10 consumers emphasize the contribution that sourdough makes to the healthiness of bread.

The reason is that sourdough sourdough bread can also be easier to digest, and this is due to the longer fermentation process. “In principle, our body needs hours to digest flour; but after the sourdough fermentation, sourdough bread has already started a part of this digestive process. This causes more vitamins, minerals and amino acids to be released. This, in addition to helping new flavors develop, gives the body a faster feeling of satiety.”, details Martin De Vit Puratos technician.

In this way, a culture of natural yeasts and lactic bacteria thrives in sourdoughs, whose presence during fermentation has a positive impact on the complexity of the flavor and texture of the bread. This is because they convert the carbohydrates and proteins in the flour into lactic acid, acetic acid and CO2. In simpler terms: they convert the carbohydrates and proteins in the flour into flavor and volume.

Among the 400 Argentine consumers who participated in Taste Tomorrow, more than 5 out of 10 considered that sourdough enhances the flavor of bread.

The survival of the rage for sourdough in the post-pandemic period also coincides with a diversification of its use. Thus, other preparations can be made with sourdough, not just homemade bread: it can be prepared, for example, from pizza, pancakes with homemade yeast, cake dough, cupcakes, focaccia and, now that Christmas and the holidays are coming, also sweet bread. Sourdough can literally be added to any dough, from bread dough to pancakes and even doughnuts.

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Sourdough bread is not just a fad. His preference is based on his strict connection with the new demands of consumers who are more conscious and demanding of memorable experiences. taste tomorrow It confirmed, precisely, that consumers are looking for artisan-style breads and that they are willing to pay more for this category.

More than a fashion, the revaluation of sourdough is a return. For centuries, bakers, especially in Europe, have relied on the natural fermentation of sourdough to slowly proof their breads. But with the invention of commercial yeast at the end of the 19th century, the tradition of making sourdough bread began to die out.

The origin of the term “sourdough” it is related to the fact that, in ancient times, many families had their own sourdough. Thus, when a daughter was getting married she received a portion of her family’s sourdough so that she could continue the tradition and feed her family nutritious bread. It was literally passed down from mother to daughter, for many generations.

Puratos is convinced that the future of bread is in its past. So much so that in 2013 the Belgian company inaugurated the first and only Sourdough Library at the Center for the Taste of Bread, in Saint Vith, in the southeast of Belgium. The library, something unique in the world, has a veritable collection of about 130 sourdoughs from around the world. On the other hand, with the “Quest for Sourdough” contest, they managed to register more than 2,400 sourdoughs in their digital database.

The Saint Vith specialists detected that a profile of more fermented, lactic and fruity masses predominates in them. This is not exactly the case in the rest of South America, where the predominance of the fermented flavor is almost matched by the imprint of the cereal, followed by fruity and acid.

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The yeast also allows obtaining the sourdough that is used for baking.

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On ‘The Quest for Sourdough’ website anyone from anywhere in the world can register their own sourdough. “It is clear that science is helping us better understand the benefits of natural fermentation. The health benefits of prolonged fermentation and sourdough will be better understood and consequently gain traction.”warns Sabine Brusselmans, Puratos Marketing Manager.

The sourdough is back. More and more bakers are putting sourdough in their bakeries, international chefs are experimenting with it, and both professional and hobby bakers around the world are taking up the challenge of baking it.

“For centuries, sourdough has been a fundamental ingredient of bread life, and now it is here to stay and promises to play an important role in making the bread of the future.”, concludes Brusselmans.