RECIPE
THE ART OF SOURDOUGH By Anthony Raffo
Where do I start with bread? It holds a very special place in my heart, with its simple fermentation process that can define countries and cultures. Like olive oil-soaked focaccia from Italy, fluffy pillows of buttery brioche from France and of course the spongy and gummy texture and beautiful crispy crust of rye sourdough from England. Sourdough is one of the oldest forms of bread, dating back as far as the Egyptians. Bread production that relies on the use of sourdough as a leavening agent has been around for most of human history. The use of British ancient grains such as rye and spelt make for a true British sourdough and for me, the king of breads to toast. The spongy texture of the interior of sourdough really undergoes an amazing transformation once it’s been toasted, turning the crumb into little crispy crystals. Just add a little salted butter to melt on top and all in the world seems right. 20
It not only tastes amazing, but sourdough has a number of health benefits due to my old friend fermentation. Wild lactobacillaceae, a group of lactic acid bacteria, are what give that characteristic sourness to the bread, and they are great for your gut. These lactic acids are a great fuel for your gut microbes and can aid digestion. Sourdough can also help keep your blood sugars in a good range and reduce the risk of heart disease what more could you want from your bread? I never really paid much attention to bread growing up, and as a chef it was one of those things that you would just serve alongside the meal, never really being the star. This of course all changed when I started a micro bakery during the pandemic. I really started geeking out on bread, researching the different processes and histories. We produced many different breads, but sourdough was the one that really caught my attention, mainly due to the fermentation process. Anyone who knows me knows Cibare Magazine
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