Do the words “sourdough bread” conjure a yearning for crusty, rustic loaves with yeasty, tangy aromas? You are not alone. A recent study showed the market value of sourdough increased from $298.7 million in 2014 to $2.4 billion in 2018. This slowly fermented bread honors the traditional art of baking and has a history dating back to 3000 BC in… Read more »
Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free. With so many choices of bread available, how are we to know which is best for our health? Let’s take a look at the science. Bread has always been a dietary staple in Australian households. It’s a good source of carbohydrate, it’s low in fat,… Read more »
Testing the durability of a sourdough starter
A new report has said kefir grains could be used for sourdough-type bread making.
According to the report, published in Food Chemistry, Kefir degrades at lower rates compared with conventional yeast breads and can ferment liquid wastes such as lactose and cheese whey.
The report’s authors said kefir is a natural mixed culture in which lactic acid bacteria, yeasts and other bacteria co-exist in symbiotic associations.