SWEET & SAVOURY SOURDOUGH

Naturally leavened.

Easy to digest (even for those who are sensitive to gluten).

Long slow fermentation produces important nutrients.

Lower glycaemic index.

Flavour.

And much more.

It all started as a healthier and natural leaven for making bread. Sourdough bread does not contain any commercial yeast, sourdough starter is well maintained and 'fed' to be strong.

Baking sourdough bread needs planning ahead as sourdough starter is usually kept in fridge and needs to be active, bubbly and 'fed' to be strong enough to be mixed with flour and water, long many hours fermentation before dough is baked into a beautiful loaf of sourdough bread.

Sadly enough, even big sourdough companies use both commercial yeast and sourdough starter in their bread dough mixes. These days, you never know 'what is in it' and what you are really getting unless you make it yourself.

We all know about SOURDOUGH BREAD. When people feed sourdough starter, they usually end up with some active sourdough starter left after they mix their sourdough bread. It is a big shame to throw it away because it has plenty of other uses.

SOURDOUGH BISCUITS & CRACKERS - great for a snack and heaps healthier than chips! (try this recipe)

SOURDOUGH PANCAKES & MUFFINS & COOKIES - great for a morning breakfast and taste amazing! There are also vegan pancakes that don't use any eggs and just dairy-free m

ilk. (try this recipe)

SOURDOUGH CAKE - sourdough starters are used in cakes and sweet bread too - like when you use baking powder, baking soda or dried yeast for the dough to rise, you can as well use your sourdough starter. (try this recipe)

Some recipes call for 'fed' sourdough starter (which is the one you keep on kitchen desk and feed with flour and water regularly to achieve the bubbly sourdough starter stage) or 'unfed' sourdough starter (that you just take out of the fridge and use in a recipe.