Mother yeast in bread making

The fermentation process can take several days and requires regular care and refreshments to keep the yeast active and vigorous. Using sourdough in bread making not only improves the taste and digestibility of bread, but also increases its shelf life.

The fermentation process can take several days and requires regular care and refreshments to keep the yeast active and vigorous. Using sourdough in bread making not only improves the taste and digestibility of bread, but also increases its shelf life.
Furthermore, baking with sourdough is seen by many as an art that requires patience and dedication, and represents a return to the culinary traditions of the past. Making sourdough at home can be a rewarding and engaging experience.
First of all, it is essential to choose a good quality flour, preferably wholemeal, as it contains more nutrients that promote the growth of microorganisms.
Every day, the sourdough must be refreshed with new quantities of flour and water, maintaining a constant ratio between the ingredients to ensure its vitality. The scent of the sourdough, which evolves over time, is a sign of its liveliness and the aromatic complexity it will bring to the bread. Patience is essential, as the sourdough starter develops slowly, but the results are extraordinary: a bread with a crunchy crust and a soft and honeycomb interior, with a slightly acidic flavor that conquers at first taste. Furthermore, sharing the sourdough starter among friends and family is a common practice that strengthens bonds and passes on an ancient tradition.
This simple gesture becomes a way to connect with nature and people, celebrating the pleasure of creating something unique with your own hands. Making bread with sourdough is also an opportunity to experiment and personalize recipes. Each sourdough is unique, influenced by the environment in which it is grown, and this gives the bread a distinctive character that reflects the personality of the person making it. You can try different flours, such as rye, spelt or durum wheat, to obtain different flavors and consistencies. The entire process becomes a ritual that invites you to slow down and enjoy the small pleasures of life.
Kneading by hand, watching the dough grow and transform, and finally tasting the fruit of your labor, are experiences that give deep satisfaction. Furthermore, homemade bread with sourdough is a genuine product, free of additives and preservatives, which offers a healthier alternative to industrial products.

In an increasingly fast and digital world, dedicating yourself to bread making with sourdough is a way to get back in touch with tradition and the values ​​of the past, rediscovering the pleasure of things done slowly and with love. Just as good bread requires time to rise and cook, so too do human relationships and passions require attention and care to grow and thrive.