Whether you call the starter levain, desum, barm, or sourdough, it is a wild yeast starter and the oldest way to make leavened bread. It is the natural wild yeast that leavens the loaf and not all wild yeast breads taste sour. Sourdough starter is a simple combination of flour and water left out where they can catch the "wild yeasts" that naturally occur on the flour, in the air, on most grains, cereals and fruits, and even on your hands.
This is the original method of rising bread. It helps it to keep longer and gives it a distinct, mild tangy flavour. Because it uses the natural leaven that comes from the grain and the environment it is also agreeable to many of those who have a sensitivity to yeast.
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Naturally Leavened Spelt (900g) Spelt flour, spring water, barley malt extract, sunflower oil, and sea salt £2.70 |
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Naturally Leavened Sunflower and Linseed Sourdough (800g) |
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Naturally Leavened Rye (800g) |
