What is Sourdough?

Yeast is a beneficial type of bacteria and is known as a bread starter. When yeast comes into contact with a food source such as water and flour, it becomes activated and gains vitality. Flour contains many precursor aromas that are released through the natural enzymatic actions of yeast and bacteria. Therefore, the taste and aromas within bread are often dependent on the type of flour used, as well as the fermentation and baking techniques employed. Under specific conditions, yeast bacteria that are activated at temperatures above 4 degrees Celsius feed on sugar from the flour and water. As the yeast feeds, it causes the dough to rise and take shape, while also adding flavor to the bread. Additionally, it enables bread makers to develop and offer different types of bread, as different sourdoughs and various applications produce different quality and types of products.

Sourdough is an important source of health benefits.

During the bread-making process using sourdough, the bran in the flour breaks down and beneficial nutrients mix into the dough. This allows us to consume the beneficial minerals present in grains through sourdough bread.

Sourdough is one of the most beneficial bacteria on earth.

When you nourish it with flour and water, it brings life to the dough and transforms it into a unique and flavorful bread.

''Demirali Ekmek, with its experience in understanding the intricate workings of yeast, will add sourdough bread to everyone's table and contribute to their health.''