What is Sourdough?
Sourdough is a type of bread made through a natural fermentation process that involves wild yeast and lactic acid bacteria. Unlike breads made with commercial yeast, sourdough relies on a starter culture to leaven the dough.
Components of Sourdough Bread:
-
Starter Culture:
- Composition: Typically, a mixture of flour and water that has been left to ferment naturally over time. It contains wild yeast and lactic acid bacteria.
- Types: Starters can vary based on the type of flour used (e.g., whole grain or white) and the specific strains of yeast and bacteria present. Each starter can impart unique flavors and characteristics to the bread.
-
Dough Preparation:
- Mixing: The starter is mixed with additional flour and water to form the dough. Salt is usually added for flavor and to regulate yeast activity.
- Hydration: The amount of water used affects the dough’s consistency. Higher hydration doughs are often stickier but produce a more open crumb structure and a crisper crust.
Why Sourdough?
What is Sourdough?
Sourdough is a type of bread made through a natural fermentation process that involves wild yeast and lactic acid bacteria. Unlike breads made with commercial yeast, sourdough relies on a starter culture to leaven the dough.
Components of Sourdough Bread:
-
Starter Culture:
- Composition: Typically, a mixture of flour and water that has been left to ferment naturally over time. It contains wild yeast and lactic acid bacteria.
- Types: Starters can vary based on the type of flour used (e.g., whole grain or white) and the specific strains of yeast and bacteria present. Each starter can impart unique flavors and characteristics to the bread.
-
Dough Preparation:
- Mixing: The starter is mixed with additional flour and water to form the dough. Salt is usually added for flavor and to regulate yeast activity.
- Hydration: The amount of water used affects the dough’s consistency. Higher hydration doughs are often stickier but produce a more open crumb structure and a crisper crust.
- Digestibility: The long fermentation process breaks down some of the gluten and phytic acid in the bread, making it easier to digest compared to conventional bread.
- Nutrient Absorption: The fermentation helps increase the availability of nutrients, such as minerals like iron and zinc, by breaking down compounds that inhibit their absorption.
- Lower Glycemic Index: Sourdough bread typically has a lower glycemic index compared to other breads, which means it causes a slower, more gradual rise in blood sugar levels.
- Natural Preservatives: The organic acids produced during fermentation act as natural preservatives, which can help extend the shelf life of the bread.
- Flavor and Texture: Sourdough has a distinctive tangy flavor and a chewy, crusty texture that many people find desirable. The fermentation process contributes to these qualities.
- Probiotic Benefits: Although most of the live bacteria do not survive the baking process, the prebiotics and some beneficial compounds from the fermentation process can still support gut health.
- Fewer Additives: Traditional sourdough recipes often use only flour, water, and salt, without the added preservatives or additives found in many commercial breads.
👨🍳 Beginner Friendly 2-Days Sourdough Hands-On Workshop in Mumbai 🧑🍳
Stage 1: Starter making
a. How to Make starter from scratch
b. How to maintain/feed the starter
c. How to prepare Levain
d. Baker’s Percentage
Stage 2: Hands on baking of following breads
a. Sourdough Country Loaf
b. Sourdough Baguette
c. Sourdough Focaccia
d. Sourdough Sandwich Loaf
e. Sourdough Pizza
Things you will learn in the workshop:
a. Understanding the different types of flours and their role in baking
b. Dough hydration importance in sourdough
c. Different folds and techniques to handle the dough
d. Bulk fermentation, Shaping, scoring and baking
Things provided in the class:
a. Recipe notes
b. Lunch
c. Breads baked in the class
d. Mini tool-kit to start your Sourdough journey.
Location: Kandivali West, Mumbai
Workshop Duration: 2 days – Hands-On
Workshop timings: 10 am to 5 pm on both days
Workshop fees: Rs. 9999/- per student
Why Sourdough?
- Digestibility: The long fermentation process breaks down some of the gluten and phytic acid in the bread, making it easier to digest compared to conventional bread.
- Nutrient Absorption: The fermentation helps increase the availability of nutrients, such as minerals like iron and zinc, by breaking down compounds that inhibit their absorption.
- Lower Glycemic Index: Sourdough bread typically has a lower glycemic index compared to other breads, which means it causes a slower, more gradual rise in blood sugar levels.
- Natural Preservatives: The organic acids produced during fermentation act as natural preservatives, which can help extend the shelf life of the bread.
- Flavor and Texture: Sourdough has a distinctive tangy flavor and a chewy, crusty texture that many people find desirable. The fermentation process contributes to these qualities.
- Probiotic Benefits: Although most of the live bacteria do not survive the baking process, the prebiotics and some beneficial compounds from the fermentation process can still support gut health.
- Fewer Additives: Traditional sourdough recipes often use only flour, water, and salt, without the added preservatives or additives found in many commercial breads.
👨🍳 Beginner Friendly 2-Days Sourdough Hands-On Workshop in Mumbai 🧑🍳
Stage 1: Starter making
a. How to Make starter from scratch
b. How to maintain/feed the starter
c. How to prepare Levain
d. Baker’s Percentage
Stage 2: Hands on baking of following breads
a. Sourdough Country Loaf
b. Sourdough Baguette
c. Sourdough Focaccia
d. Sourdough Sandwich Loaf
e. Sourdough Pizza
Things you will learn in the workshop:
a. Understanding the different types of flours and their role in baking
b. Dough hydration importance in sourdough
c. Different folds and techniques to handle the dough
d. Bulk fermentation, Shaping, scoring and baking
Things provided in the class:
a. Recipe notes
b. Lunch
c. Breads baked in the class
d. Mini tool-kit to start your Sourdough journey.
Location: Kandivali West, Mumbai
Workshop Duration: 2 days – Hands-On
Workshop timings: 10 am to 5 pm on both days
Workshop fees: Rs. 9999/- per student
