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Berlin - Light Rye Sourdough
Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts.
Sourdough is a slice of much-needed tradition that's easier to digest than industrial loaves in comparison with breads made quickly with cultivated yeast.
it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form of leavening available to bakers.
Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and then later purpose-cultured yeast.
Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption.
Rye Reduces Body Weight Compared to Wheat!
"Any time a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies.” Milton Berle