Blog
Bio De Trog’s natural sourdough starter
12/02
A home-made natural sourdough starter? That’s the very foundation on which De Trog was built!
At Bio Bakkerij De Trog we do not use non-active sourdough powder and would never even consider using a standardised, industrial starter. We believe in traditional craftsmanship!
What is sourdough?
A sourdough starter is a culture created from a mother dough, which – when combined with liquid and flour in the right proportions and kept at the right temperature – spontaneously develops wild yeasts and lactic acid bacteria. These cultures give our sourdough bread its typical flavour and structure. The older the mother dough is, the more aromas it releases and the tastier the bread will be.
The use of such a sourdough culture as a leavening agent gives our products a number of unique characteristics:
- The sourdough we prepare at our bakery determines the character and authenticity of our products.
- Sourdough naturally improves the flavour, aroma, structure and freshness of bread. This means that absolutely no chemical improvement agents are used in the preparation of our breads.
- The use of sourdough as a leavening agent for bread enables mineral nutrients such as calcium, magnesium and iron to be better absorbed into the body.
- Thanks to the long rising process, our breads are shining examples of slow food products!
Meet Henri
Henry Sourdough was born just about the same time as our bakery. Starting his life as a small lump of spontaneously fermented dough, he has since grown into our one and only, genuine home-made natural sourdough starter! In the meantime, he has reached the ripe old age of 40, and is the common thread running through our production process. His recipe still comprises the basis of all our sourdough breads, and his aroma grows stronger every year!
Facts about sourdough
- The ancient Egyptians also made use of sourdough.
- There are three types of sourdough: (1) home-made cultures, (2) industrially produced stabilised sourdough starters (3) inactive sourdough, or powdered sourdough.
- Our wide range of sourdough bread is prepared exclusively using the first type. Prepared exclusively at our bakery, our culture is 40 years old. Purely natural.
- Because there is no definitive legislation concerning sourdough in Belgium, some bread is sometimes unjustly sold as sourdough bread.
- Natural sourdough starters (Type I) have to be refreshed every day with the necessary care, expertise and passion.
- Genuine sourdough bread can only be produced on the basis of active sourdough cultures.
- Sourdough bread enables mineral nutrients to be more easily absorbed into the body.
- In addition, sourdough bread is good for the intestinal flora.
- Sourdough bread is a wonderful ‘slow-food’ product, and the product of traditional craftsmanship. ...
But, above all, sourdough bread is simply delicious!
