Updated: Apr 7
Sourdough bread is made from sourdough starter and leavened naturally by the CO2 produced during the fermentation process.
A sourdough starter or ‘levain’ is made from natural yeast and good bacteria growing in a paste of flour and water. A small portion of this levain is then mixed with bread flour to make the sourdough.
Sourdough is known to be a better form of carbohydrates in our diet. A few benefits of sourdough include:-
1. Aid in food digestion
The good bacteria-yeast culture breaks down the starches in grains and aids in our gut’s digestion process.
2. Lower glycemic index (GI)
Sourdough has a lower GI rating than white wheat bread and is less likely to spike our blood sugar.
3. Higher nutrition value
Sourdough contains various vitamins and minerals such as iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.
4. Awesome flavour
Sourdough bread holds the aroma, flavour and texture that has a class of its own.
Sourdough is a classic bread that delivers unique flavours while giving a subtle tangy taste. It has a crunchy crust and dense, chewy crumb compared to soft white bread.
We are proud to introduce our Pain de Campagne, a rye sourdough country loaf made with in-house levain, wholemeal wheat, rye flour, and French flour. We crafted this jewel perfectly to satisfy the local demand for flavour and texture.
Visit us at our bakery cafés located at:
Flagship store established in 2013: 18 Keong Saik Road, Singapore 089125
Katong V outlet: 30 East Coast Road #02-27, Singapore 428751
If you’d like to learn how to make sourdough bread, join us! We have been making loaves with whole wheat flour and other types of flour we imported from France to produce nutritious sourdough bread.
Please fill-up the form below, and our hiring manager will contact you soon!