Sourdough has a special place in the world of artisan baking. With its crisp crust, beautifully open crumb and distinctive flavour, a well-made sourdough loaf is the result of patience, skill and careful attention to every stage of the process.
At Dreamworth, we believe that great sourdough begins long before the loaf enters the oven.
It Starts With the Starter
A healthy sourdough starter is at the heart of every sourdough loaf. Made from flour and water, the starter contains naturally occurring wild yeast and beneficial bacteria that help the dough ferment and develop its characteristic flavour.
Maintaining a healthy starter requires patience and consistency. Its activity, strength and maturity can all influence the final loaf.
The Importance of Fermentation
Fermentation is one of the most important stages of sourdough baking. During this process, the natural microorganisms in the starter work with the flour and water to develop the dough.
The length and temperature of fermentation can influence everything from flavour and aroma to texture and crumb structure.
Too little fermentation can result in a dense loaf, while carefully managed fermentation can help create the light, airy structure that sourdough is known for.