| |
Baking Technology
Morpeth Sourdough produces traditional and authentic sourdough bread using the same recipes and techniques used by our forefathers in colonial times. This artisan method dates back to 10,000 BC in Egypt and is the original method of bread making. Similarly, our bread is made using only high quality flour, purified water and sea salt, no additives are used, that is, no baker's yeast, preservatives, raising agents, emulsifiers, stabilisers, extenders or bulking agents in any of our products.
The texture and taste are purely the result of the extended dough fermentation by the ecosystem of naturally occurring microorganisms, such as wild yeast and lactobacilli. The long proving time, or fermentation, also enables the flavour compounds in wheat flour to develop. The result is a pronounced wheatty and nutty flavour quite unlike yeasted commercial bread. Like fine wine and cheese, a complexity of flavours result from natural fermentations. Other similar food fermentation systems are salami and other such smallgoods, tofu (fermented soybean), soy sauce, balsamic vinegar, European dairy products such as buttermilk, cultured butter, cheese, naturally brewed beer, sauerkraut, fermented fish and vegetables and many more.
During fermentation, the wild yeast produce carbon dioxide to make the bread rise and the lactobacilli produce tiny amounts of organic acids which give the bread a unique and distinct flavour. Lactobacilli are also known to produce compounds which stimulate the immune system. They also produce minute traces of anti-fungal compounds which inhibit the growth of many of the major mould species that grow on bread causing rapid spoilage. As a result, Morpeth Sourdough, like other authentic sourdough breads, has an extended shelf-life.
Therefore, the sourdough process is the natural fermentation method of producing bread, without the need for baker's yeast or chemical additives. In addition, Morpeth Sourdough is hand made, bringing back the skill of the baker, giving a rustic appearance and uniqueness to the bread.
Healthy eating is the best way to describe the inclusion of sourdough in your daily diet. Minimally processed, high in fibre, low in salt, low in fat, no yeast, no chemical additives and a LOW GI. Sourdough bread is also known to be more easliy digestable by the gut. Morpeth Sourdough has just been scientifically proven to have a LOW GI, during testing at a leading Australian university.
If you require any additional information about our products, please feel free to email us through our contact page on this website.
Allison E Arnott
Master of Applied Science
Food Microbiology, UNSW
|
|
|