“Sourdough is the millennia old, traditional fermentation based breadmaking process through the formation of lactic acid bacteria and wild yeast.”
The Sourdough movement has come back to mainstream attention and been growing massively over the last decade worldwide, more so in trendy cities such as San Francisco in the States to right here at home in Cape Town.
The origins of sourdough go all the way back to some of the oldest civilizations, many historians believing it to have originated in Ancient Egypt. Over the centuries sourdough baking has always been inextricably linked to human subsistence, forming the base of what we ate, with traditions and knowledge being passed from generation to generation. Sourdough baking was largely forgotten during the industrial revolution age when commercial yeast was created as a result of the need to feed the ever-growing urban manufacturing centres. However, the advent of the demonization of bread and the growing number of people diagnosed with some form of gluten intolerance has led to us rethinking and re-evaluating our relationship with bread. Enter the Sourdough trend, rediscovering the ancient simplistic baking tradition with just 3 natural ingredients (Flour, Water and Salt) and with a range of health benefits.
Key points on Sourdough breads:
-A standard mass-produced bread contains over 20 ingredients, loaded with dough conditioners, added sugars and preservatives. This in comparison to Sourdough, which generally only has 3 ingredients (Flour, Water and Salt)
-More nutritious than mass produced breads
-The way sourdough breads are created make it easier for our bodies to digest and there are cases of gluten sensitive individuals that can still enjoy sourdough bread.
Our Sourdough expedition led us to Europain, Paris in 2010, where we rediscovered our passion for the art of sourdough baking. This in essence was the birth of Sourdough breads at Coimbra Bakery and with extension, Pie in the Sky bakery, our wholesale manufacturing arm.
Our sourdough bread range has been developed with our own inhouse brewed sourdough starter, who we call Fred. 2021, marks his 8th birthday and most likely his busiest year to date. We take great care in feeding him daily ensuring that his PH level is kept just right to maintain the delicious tangy flavour and nutrition that he provides in each and every loaf or baguette that is made.
During the Corona virus lockdown in South Africa, we really saw a massive uptick in the popularity of our Sourdough breads at Coimbra Bakery, with sales 3-to-4-fold pre-pandemic times. Our Sourdoughs have almost developed a cult like following, inspiring novice bakers at home creating their own sourdough starters and giving it a bash at home. It really is an art and provides a much-needed escape away from the trials and tribulations of Pandemic life and lockdown.
On our manufacturing side, we over the years have seen a growing trend toward Sourdough. Our parbaked sourdough range overs ultimate convenience to many Deli’s, Coffee Shops and retailers who don’t have the expertise to craft these breads in house. From French Sourdoughs, Sourdough rye breads, 5 Grain Sourdoughs and our sourdough baguettes, our parbaked range is available through our logistics partners around South Africa. Manufactured with the best local stoneground flour from Eureka Mills, we have developed a range of sourdough breads that can compete with the best imports from abroad. And what better time to support local, than now!