Jomseeheart vol2

Kuantan
Sourdough: The ferment of life

Oleh: Norhafizah Binti Ismail

Bakery products category
1. Yeast leavened product
- Raised by CO2 produced by the growth of yeast, Ex: Bread, pizza, rolls
2. Chemical leavened products
- Raised by CO2 from baking powder, Ex: Cake, Biscuits, pancake
3. Raised by water vapor
- Ex: puff pastry
4. Air leavened products
- Ex: chiffon cake, sponge cake
5. Unleavened product
- Cracker, pie crust
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What is Sourdough
Symbiotic culture of wild yeasts and bacteria
The yeasts break down starches into sugars, which the
bacteria eat
The bacteria create an acidic environment that kills off
competitors to the yeasts.
The yeasts were already living on the grains
The bacteria?
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Every starter is unique

ot all sourdough breads are sou

Different starters will produce

different levels of sourness
Why healthy?
Natural yeast culture
Readily digestible bread
Contains the healthy gut bacteria (lactobacillus)
The glycaemic impact is low
How to make Sourdough starter