OPEN BRIEFLY
NATURAL FERMENTATION
with sourdough
and miller's flours
Sourdough is a culture of microorganisms that feed on a mixture of flour and water. This culture is formed by lactic acid bacteria and wild yeasts. These microorganisms consume the sugars present in the flour and in return produce carbon dioxide, responsible for the rise of the dough, alcohol, and acids that give the texture and flavor so characteristic of sourdough breads.
benefits
Slow fermentation breads have several benefits, such as:
- easier digestion, due to the degradation of gluten during the long fermentation
- more nutritious and tasty
- lower glycemic index
- can be stored for longer, as the acetic acid produced during fermentation inhibits the appearance of mold, without resorting to preservatives
Flour, water, salt and time. That's it.
ingredients
Milling flour, water, salt, and time. To which we add ingredients like seeds, rosemary, tomatoes, olive oil, and other ingredients to enrich and flavor our breads.
