The New Odyssey of Bread

Home bakers around the world are taking the message home.  They have joined forces with their neighbors to solve problems created by fast fermenting commercial yeast primarily the loss of flavor and crumb of their sourdoughs over the last 80 years.  Quite simply, they have stopped using commercial yeast and are substituting slow fermenting, natural leavens many from ancient history to leaven their sourdoughs.  A good example is our culture from Giza that helped feed the pyramid builders in 4500BC (see: “After 4500 Years Rediscovering Egypt’s Bread-Baking Technology”, National Geographic, January 1995, pp 32-35).

Low temperature, slow fermenting cultures are user friendly for home bakers.  Proofing instructions are in our current Classic Sourdoughs Book.

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