Alpines Artisan sourdough bread is the perfect balance for high-quality nutrition, depth of flavor and magnificent texture.
The Power of Sourdough plus – Artisan Breads
Bread making is a much loved, romantic process. Historically, bread making was a timely process. This lengthened time altered the flavor and texture of the bread compared to mass-produced breads we see often today. This slower process, Artisan bread making, made by hand, involves leavening with a yeast or natural bacteria causing slower fermentation.
3 FAST ARTISAN FACTS
- Artisan loaves have a longer fermentation time compared to commercial pan breads.
- Artisan loaves are made by hand.
- Artisan bread is easier to digest, as the enzymes have already broken down th gluten while the bread ferment
Bread that’s better for our bodies
Alpine Breads Artisan loaves use a wild yeast (DICK) where a multi-micro flora is generated and specific bacteria develop. This type of microflora consumes little energy and multiplies quite slowly, developing the flavor to a deep complexity and more enjoyable chew for the end-product. Although a fermented bread, when consumed, no longer provides beneficial bacteria into our bodies (as they are killed in the baking), the fermentation and the development of the bacteria during production helps cultivate the bread to be better for our bodies.
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Sourdough fermentation can influence the nutritional quality by enhancing or retarding the bioavailability of nutrients. This includes making minerals more available, as well as vitamins and phenols. The fermentation process also degrades gluten, making sourdough better for those needing less gluten in their diet. With a change in the starches of the flour this also
improves the glycaemic index of the bread; slowing down absorption of the carbohydrates.