What is Sourdough?

Adding flavor to freshly baked bread, sourdoughs are a health cocktail containing thousands of lactic acid bacteria and beneficial organisms. 

How is Sourdough Produced?

Lactic acid bacteria produced by yeast multiply by reacting as they come into contact with flour and air. As it multiplies, it begins to produce beneficial enzymes and bacteria. Sourdough is produced by the reaction of these bacteria (lactic acid) produced by yeast. 

Why Sourdough Is Special?

Because it is fermented completely naturally. Sourdough can be customized in a way unique to that manufacturer, with the manufacturer's personal recipes. Almost all professional manufacturers who make their products with sourdough have their own sourdough recipes. Products made with special sourdough recipes become the signature of the manufacturer over time. Thus, sourdough makes it possible to obtain products that cannot be found anywhere else.

So What Is Fermented?

Fermentation can also be called fermentation in a way. It is a biochemical process that produces energy in the absence of oxygen.

Fermentation of sourdough with anaerobic bacteria is one of the best examples of fermentation. Fermentation, which is used as the safest and natural storage method in the food industry, is often preferred. Most of the products that are beneficial for health are obtained as a result of fermentation processes.

What Are the Benefits of Fermentation?

Fermented foods are very rich in probiotics, which can also be explained as a set of beneficial bacteria and microorganisms.

This probiotic richness; It strengthens the immune system and helps to increase the body's resistance to diseases. It benefits the digestive and circulatory system. It is good for skin problems. It is also effective against blood pressure and stress disorders. 

How to Make Sourdough?

The most important point of preparing sourdough, which appeals to both the palate and health with its enriched content thanks to fermentation, is the patience of the producer. It is necessary to follow the processes and to work day by day. 

The manufacturer can use any type of flour. Sourdough is obtained as a result of the reaction of flour and water with air. Keeping the dough in a dry and warm environment for one day is enough to start the fermentation process.

When tiny bubbles begin to form on the dough, the yeast is preparing. The process to understand that it is ready for use is also quite simple. Drop the sourdough into the water! If it floats in water, it means that the yeast has reached the desired consistency. It should be kept in a warm and dry environment. It may take up to 10 days for the sourdough to be used in fluffy bread and pastries.

If you want to increase sourdough, you should feed the dough regularly during the fermentation phase. At the same time every day, you can reduce the yeast dough by 50 or 200 grams and add 100 grams of flour and 100 milliliters of water.

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