SO WHAT IS SOURDOUGH?

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.

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WORK@HOLIC SOURDOUGH ("SAUERTEIG")?

Work@holic Sourdough follows the tried and true sourdough process using nothing but natural leavening ​power of our Rye Starter (We call our starter The Hasselhoff - named after the fact that it's German as it's been fed nothing but German Rye since its birth). This gives our sourdough a unique tanginess that comes more on the end note as you chew.

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Each loaf of our sourdough weighs approx 750g and makes approximate 8 large slices with trimming to spare

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HEALTH BENEFITS OF EATING SOURDOUGH

Sourdough bread is particularly rich in nutrients that the body can easily absorb. This is due to the way that the lactic acid bacteria in the bread interacts with these nutrients. These bacteria destroy certain types of acid commonly found in other types of bread, which increases the availability of nutrients like folate, potassium, and magnesium.

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Your body needs folate to divide cells and make DNA and other genetic materials. Potassium also aids in the function of your cells. It regulates your heartbeat, helps your nerves and muscles function properly, and is necessary to make proteins and metabolize carbs. Magnesium regulates your muscle and nerve function, controls blood sugar and protein levels, and helps make protein, bones, and DNA.

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DISEASE PREVENTION

The lactic acid bacteria are also responsible for increased antioxidants in sourdough bread compared to other types of bread. Antioxidants protect your cells from damage that cause serious diseases such as cancer, heart disease, Alzheimer’s disease and more.

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LOWER BLOOD SUGAR LEVEL

Eating sourdough bread may help you keep your blood sugar levels more stable than if you were to eat white bread. The bacteria that helps form sourdough also have a unique effect on the starch in the bread.

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It changes the structure of the bread molecules — making your body absorb them slower, which lowers the bread’s glycemic index. This means that your insulin levels will not spike as high after eating a slice of sourdough bread as they would after eating white bread.

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IMPROVED DIGESTIVE HEALTH

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

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Sourdough is also lower in gluten than other forms of bread. It appears that the acid in the bread degrades gluten. As a result, people with gluten intolerance may find that sourdough is easier on their stomachs.

Frequently Asked Questions

YOU HAVE QUESTIONS ABOUT OUR SOURDOUGH, WE HAVE THE ANSWERS

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• Do you guys use any instant yeast for this loaf?

  • No. The entire process only uses natural leavening

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• What is the Sourdough Starter that you guys used for this bread?

  • We use Rye starter and we feed it with only rye flour

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• Why is  sourdough good?

  • The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. 

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• Why is your bread sour or not sour?

  • The lactic & acetic acid produced as part of the natural sourdough process causes the bread to be sour. The sourness is very much dependent on the feeding schedule of the starter. The sourness doesn’t represent the quality of the bread but more of the desired flavour. A sourdough starter that is too acidic often prevents gluten in the bread to form properly

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• Do you guys use wholemeal flour for the bread?

  • No. Our sourdough is made using wheat flour although we can make a country wholemeal version on demand

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• Is sugar added into your bread?

  • No. there is really no reason to add it as this allows better experience of the complex flavour

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• I am gluten intolerant, can I eat this bread?

  •  Many people who has IBS or are gluten intolerant found themselves being able to take sourdough because of the long fermentation

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• How long can I keep the bread?

  • If you bought it today, you can keep it for 3 days in room temperature. Try to slice only when you need to use it and if you can’t finish it, leave the cut side facing down to prevent it from drying out. You can cover it with cloth or a bread tin of sort (whatever it is, never chill it as it will turn stale)​

  • If you have plans for later, freeze it asap and it can last over a month in the freezer. Use freezer bag for best result. When you need to use it, just thaw a few hours in ambient. To toast it, just spray some water onto it and place into the oven at 175 c for a few minutes, depending on size