Sourdough as method

The earliest form of bread was sourdough consisting of whole grains milled into flour, water, and salt, which was fermented in a slow process and baked. This lengthy process results in an easily digestible, nutritious loaf with a slight acidity. Sourdough is a dough in which microorganisms such as lactic acid bacteria and yeasts are in an active state or can be reactivated. After the addition of cereal products and water, they are capable of continuous acidification. Parts of a sourdough culture are used as a starting material for new sourdough loaves. The life activity of microorganisms is only terminated by baking or hot extrusion. The increase in acidity of the sourdough is due exclusively to its fermentation.

The application of sourdough in cereal products has been associated with health benefits such as reducing the glycaemic index and FODMAPS (a collection of short-chain carbohydrates that are not absorbed properly in the gut) and has been associated with the improvement of gut health, mineral availability, and the increase in bioactive compounds (Arendt, 2021).

Sourdough as a method at the La Motte Bakery, therefore entails the use of biologically or organically grown grains and flowers that is slowly mixed in Artofex machines to develop doughs well and to retain the nutrition, flavour, and colour of the wholesome ingredients. The long fermentation and sourdough fermentation leads to tasty, health- and gut-friendly, low carb artisan bread that is rich in amino acids. The bread is baked in a traditional Gueulard wood-fired oven which pays homage to the ancient methods and equipment.