A SHORT BREAK ON THE SPEED TRAIN

In the 21st century, as the world prepares for a meta-existence in which the real becomes virtual and the virtual becomes real, institutions and organizations, including people, have begun to take place not in cities consisting of multi-storey buildings, but in internet cities consisting of digital networks.

Consumption almost exceeds production. There are places where we need to grow as human beings; We are in a constant state of flux. Everything in this system is based on speed. The food is packaged, everything that was difficult to reach easily before is available in the markets.

Frozen foods are going crazy, there is no such thing as seasonal food. Access to many products produced in greenhouses or collected and frozen on time is one touch away. Therefore, there is a serious decrease in the nutritional value of foods.

WHAT ABOUT HEALTH?

Even if frozen or packaged products are not purchased, there is a food on our table almost at every meal of the day, which is at our fingertips; bread. How healthy can the bread we bring into our house be every day in the sector based on fast production within the system based on speed? Our breakfast companion, our family dinners… Can we let our children, whom we send to the oven on Sunday morning, eat with peace of mind while they are gnawing on the top of the fresh bread?

We live fast, there is no time to breathe. We don't have time to stop and watch the scenery. We even forgot to raise our heads and look at the sky. We can't afford to wait for something to happen. In this period when we live like on a roller coaster, waiting is frustrating, and time is like a commodity that is earned and sold. Most of the foods are protected with additives in order to save time and then integrate the saved time into more production.

The use of ready-made yeast in the ovens, market yeast or baking powder even in the pastries we make at home is at the forefront. So, how will we reach real products in the speed culture brought about by this intolerance of waiting, easy living and fast consumption habits? What about unadulterated breads and pastries? At this point, a savior steps in; sourdough

SOUR YEAST MIRACLE!

Sourdough is basically just yeast made from air, flour and water. It is produced completely naturally. The mixture of flour and water, which is waiting at the right temperature, is fermented by the bacteria in the air, and this fermentation creates sourdough.

When people settled down and started to produce wheat flour, sourdough, the foundation of which was first laid by trying to keep the dough cooked by rising on fire and souring, evolved in the following years to be made using grapes. This traditional method, which does not contain any additives, has a very long waiting time in the fermentation process of the yeast.

In order to produce yeast, if we want to do certain operations every day and wait, to feed, fold, rest and multiply the yeast when appropriate, it is necessary to make divisions and additions as if working in a laboratory. Well, it was not in vain that the first chemistry laboratory was the kitchen.

Of course, the work does not end after the yeast is ready, it is necessary to wait for the bread made with sourdough to ferment for at least twenty hours. It is also very important to maintain the moisture balance of the bread.

Therefore, making sourdough bread requires patience and craft, which is not in demand today. The result is bread that comes to our table today pure and without additives, with the knowledge of the past, instead of bread with packaged additives and ready-made ingredients.

It's like a short break to breathe on a roller coaster.

No wonder it is not at the top of the list of preferences of most manufacturers, since it is so arduous to make; The fermentation process with ready-made yeasts is done in three or four hours. As a matter of fact, there is a serious difference in the quality of the bread produced.

Click on the link to reach our products that have been stripped of the materialistic consumption culture a little bit and added effort and time to their dough!