For best baking at home, use a Dutch oven or a cast iron pot with a lidĦ. The proving should take close to four hours. TIP: It’s time to bake when your loaf is ¾ of the size you want your finished loaf to be. The starter is the key to your signature loaf of Sourdough bread!ĭid you know all of our Sourdough loaves at Bakers Delight are related as they all use the same Levain? Our Levain is from the San Francisco Baking Institute and can be traced back 150 years! Some starters will give you an open crumb (bakers talk for the inside of your loaf), hard or soft crust, strong acidic flavours, mild sour notes or no sour flavour at all. Each Sourdough starter has a different flavour and gives distinctive characteristics to the bread. Using a starter in bread creates the yeast needed for the bread to rise, while the combination of acetic acid and lactic acid produced by the bacteria, gives the unique flavour. Once your starter is alive, it’s like a very low maintenance pet – you need to feed it regularly to keep it healthy and you know it’s happy when it bubbles!
You can create your own starter at home by combining flour, water and the wild yeast in the air around us.
Our Head Baker, Luke Farrell, shares the secret to Levain and perfecting the Sourdough process. We make Sourdough the traditional way, using a fermented culture called Levain as our starter, making it truly authentic, and you can too! Unlike many Sourdough recipes, we d on’t use yeast. The Sourdough at Bakers Delight is handcrafted by our bakers every day. The same principle was used for making bread and so Sourdough was born! This fermentation produced two by-products, gas and alcohol. Amazingly, it was discovered by accident in ancient Egypt! The Egyptians found when they were brewing beer, fermentation would occur from the natural yeast in the air. We think there’s something pretty special about Sourdough bread.
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