#Sourdough September

Let's get "started"...https://www.sustainweb.org/realbread/sourdough_september/

The annual international celebration of genuine sourdough and the people who make it.

Wild crumb, heritage flour, 72-hour sour. Butter, please.

Run by the Real Bread Campaign, the aims of #SourdoughSeptember are to:

• Share the delicious delights of genuine sourdough
• Encourage more people to bake genuine sourdough
• Celebrate the small, independent bakeries that bake genuine sourdough
• Help people to say no to sourfaux and avoid paying a premium for something that simply isn't the real deal
• Encourage people to join and/or donate to the Real Bread Campaign

To help promote sourdough, we are offering 20% OFF any course booked by 30th September 2019. Please quote Sourdough September when booking.

The benefits of real sourdough for body and soul.

Hand-made sourdough is a healthier choice because of the absence of additives, the organic choice of flour and the very slow fermentation, the length of time it takes for the dough to ripen. Compare sixty seconds for a factory loaf to rise with sixty + hours for a sourdough. And the longer the dough matures, the better it is for the taste, the texture and your digestion. 

The benefits of sourdough bread:

1. Thanks to the lactic and acetic acids, the gluten is made far more digestible, and the flour nutrients more bio-available. 
2. Sourdough bread satisfies hunger, rather than provoking it.
3. It releases sugars more slowl (low GI), avoiding the spike/crash effect.
4. Sourdough rarely produces 'wheat belly' effects. 
5. The taste is richer, more complex and more enjoyable, while the crumb is chewier and the crust is crisper.
6. Sourdough loaves are soothing to make and always look fabulous – they’re good for the soul!
7. Sourdough naturally lasts longer due to its natural acids acting as preservatives.

Contrary to popular myth, baking real sourdough breads need not take hours away from your day. With a little bit of forward planning, it need take only a few minutes hands-on. It does take time to ferment (slowly, in your fridge), but you can sleep, work, play and generally ignore the dough for days on end so long as it is in a cold enough place. It will quietly continue its life, patiently waiting for you to come back, shape it, and bake it.

You've definitely got this. Just book a course before September 30th!