Sourdough bread
We are known for our delicious sourdough bread, Süürteigbrot, which is made exclusively from sourdough with natural yeast, meaning no added yeast is used. Each loaf is carefully shaped and baked by hand to ensure it retains its distinctive flavor and special texture. In addition to sourdough bread, we also offer a variety of other breads, each containing a blend of different ingredients. In total, we have 10 different types of bread in our range, all containing sourdough and distinguished by their unique flavors and textures. We are continually working to expand and add to our range to offer our customers a wide selection of delicious bread. More rolls containing the popular sourdough will be added soon.
Sourdough has many advantages over other leavening agents like yeast. Here are some of the most important benefits:
1. Improved shelf life/ Natural preservation
The lactic acid bacteria in sourdough produce lactic acid, which inhibits the growth of mold and other harmful bacteria. This means that bread baked with sourdough lasts longer than bread baked with yeast. Thus, sourdough is a natural preservative.
2. Increased nutrient absorption
Fermenting sourdough improves the availability of nutrients in bread, meaning the body can better absorb and utilize the nutrients.
3. Better digestibility
Fermentation in sourdough also helps make the bread more digestible. The enzymes released during fermentation help break down complex carbohydrates, easing the digestion process.
It's not the wheat itself that causes bread to be hard to digest, but rather the so-called FODMAPs. These are certain carbohydrates in flour that can lead to digestive problems. If the bread is given enough time to rise—for example, with a long dough fermentation process lasting several hours, or with traditional sourdough preparation—the FOMAPs are gradually broken down and reduced accordingly.
4. Aromatic taste
Sourdough gives bread a unique, aromatic flavor. This is because the lactic acid bacteria in the sourdough produce additional flavors that give the bread a special taste.
5. Less dependence on yeast
Sourdough can be used as an alternative to yeast, which is beneficial for people with yeast intolerances or those who want to avoid industrially produced foods. Sourdough helps reduce the use of baker's yeast and thus lowers the ecological footprint.
What exactly is sourdough?
Sourdough is a mixture of flour and water used as a raising agent, populated by natural yeasts and bacteria strains that continuously maintain fermentation. The acid formation in sourdough occurs due to lactic acid fermentation and natural yeast fermentation, which is naturally triggered by the bacterial cultures present in the environment.
Sourdough has been used for thousands of years and is often cultivated by bakers for several decades. The oldest sourdough is 120 years old. The baking results improve with age. Sourdough can contain up to 300 different flavors and aromas, which give the bread a unique, strong, and spicy aroma. The sourdough's ability to make the dough rise is called leavening. Lactic acid fermentation creates carbon dioxide bubbles that loosen the dough and increase its volume. Compared to yeast doughs, sourdough is more stable and less prone to overproofing. It is possible to make it yourself and use it again and again. It doesn't have to be sour; traditional panettone, for example, is made from sourdough. The sourdough can also be solid, liquid, warm, or cold. For example, it makes a difference whether the dough is left to stand longer at 20 degrees Celsius or 28 degrees Celsius, because sourdough fermentation involves sourdough yeasts that produce acetic and lactic acid. Warm fermentation produces more lactic acid, while cold fermentation produces more acetic acid. This has a significant impact on the flavor of the bread.
The following breads contain sourdough:
Sweet dough bread
It's a bread made exclusively from sourdough and without the addition of yeast. It has a dense, moist crumb and a firm, rustic crust. The sourdough gives the bread a pleasant, slightly sour flavor and a distinctive texture.
Half-white bread
A light bread made from a mixture of wheat flour and sourdough.
Whole bread
A dark bread made from whole-wheat flour and sourdough. It contains all the components of the grain, including the bran and germ.
Valais rye bread AOP
A bread made exclusively from rye flour and sourdough. Valais Rye Bread AOP has a darker color and an intense flavor.
Seed bread
A bread that contains various grains and seeds such as sunflower seeds, flax seeds or oatmeal and is baked with sourdough.
balloon
A large, round loaf made from wheat flour and sourdough. It has a crispy crust and a soft, airy crumb.
Rolls
A Swiss roll made from wheat flour and sourdough. It has a soft texture and a glossy crust.
Ciabatta
An Italian bread with a light and airy crumb and a thin, crispy crust. It is made from wheat flour and sourdough.
Homemade bread (home recipe)
A versatile bread made from wheat flour and sourdough. It's ideal for everyday use.
Helvetia
A Swiss bread made from a blend of wheat and rye flour and sourdough. It has a rustic crust and a hearty flavor.
Paillasse light and dark
Two variations of paillasse bread, made from wheat flour and sourdough, according to the paillasse recipe. Paillasse breads have a crispy crust and a soft, airy crumb.