All the organic breads and brioches from Chez Charles bakery are made from sourdough. Our flours are ORGANIC and local: they come from the GAEC Henriot farm, La Ferme des 4 Vents and Moulin Decollogne.
- The lactic and acetic bacteria will produce an acidity that will break down the various molecules present in the flour and make them digestible for our bodies. They also considerably improve bread preservation by slowing down the staling process. They also produce aromatic residues, lactic acid and acetic acid, which give natural sourdough bread its distinctive flavour.
- Wild yeasts transform the starch in the flour into gas, allowing the bread to increase in volume.
So why choose sourdough rather than yeast?
The flavour of sourdough bread:
natural sourdough gives bread a unique, complex flavour that cannot be obtained with conventional yeast. This is due to the natural fermentation of the sourdough, which produces lactic and acetic acids, as well as other aromatic compounds that give the bread a tangy, slightly acidic flavour that is more complex than that of yeast. The diversity of micro-organisms present in sourdough will leave a multitude of aromatic residues, giving sourdough bread its distinctive taste signature.
sourdough bread is more digestible than yeast. This means that sourdough fermentation helps to predigest gluten, making it easier for our bodies to assimilate.
This improved digestibility is also due to the fact that sourdough has the ability to break down phytic acid, which our bodies cannot digest. As a result, our bodies are better at digesting and absorbing minerals, compared to yeast breads. People who are particularly sensitive to bloating will therefore have fewer digestive problems.
Conservation of sourdough bread:
it can be kept for up to 7 days for large breads. This long storage life is due to the good bacteria that proliferate in the sourdough and the acidity that is released, combined with the high moisture content due to the quality of the flour. Staling can also be slowed down if you wrap your loaves in a tea towel to protect them from the air that causes them to dry out.
The glycaemic index of sourdough bread:
sourdough bread has a lower glycaemic index than yeast bread (around 0.7 for yeast bread and around 0.45 for sourdough bread). It gives a better feeling of satiety and a longer-lasting energy supply.
Did you know?
Before baker’s yeast made its appearance in the 19th century, bakers worked exclusively with sourdough! Sourdough bread is the bread of our ancestors.
Now that sourdough has no secrets for you, all you have to do is try our delicious sourdough breads and brioches and let us know what you think! Discover all our products.
