Sourdough Bread

Sourdough section by Sujit Sumitran
Spread the love

Making bread the way it was always intended is the perfect example of slow cooking and is all things artisanal.

Gluten free Sourdough Gingerbread Cookies courtesy Sushma Reddy
Gluten free Sourdough Gingerbread Cookies courtesy Sushma Reddy

Sourdough bread is fundamentally flour, water, salt and levain, a fermented mix of flour and water. The levain (or starter) is essentially an eco-system of lactic acid bacteria (LAB) and wild yeast.

Khameeri Roti - Pullman and Novotel Aerocity
Khameeri Roti – Pullman and Novotel Aerocity

I spoke to the ‘Bread Whisperer of India’, Sujit Sumitran who can easily be credited with popularizing and teaching sourdough bread to bread lovers in the country to understand more. “Initially, there was no commercial yeast and all breads were made with sourdough. The flavouring and leavening in sourdough is primarily caused by a combination of lactobacillus or lactic acid bacteria (LAB) and wild yeast, both of which co-exist symbiotically. The bacteria breaks down the complex carbohydrates into simple sugars imparting some amount of sourness to the dough. The yeast feeds on these simple sugars, producing alcohol and CO2, which leavens the dough. Commercial bread has negligible lactic acid and is made in a few hours while sourdough can take between 6 – 24 hours to make,” explains Sumitran.

Read the full story that first appeared on Round Glass Thaali here:

Leave a Reply

Your email address will not be published. Required fields are marked *

Shares
error: Content is protected !!
%d bloggers like this: