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May 15, 2020
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But while more people than ever wanting to become the next Mary Berry seemed great at first, in time it started eating into yeast supplies, as demand outran stock. But there’s one type of bread you don’t need shop-bought yeast for, and that’s sourdough.

One myth that’s peddled about sourdough is that you don't use yeast to make it. This isn’t true - all bread needs yeast. But in sourdough, it’s wild yeasts found in flour that do the work, as opposed to the instant stuff you’d find in a normal white loaf.

You may not realise it, but there’s a whole host of science that goes into your delicious artisanal bread. But before we delve into that, Trove bakery in Manchester filmed the process for us.

Sourdough breads are made with what’s known as a starter, which gives the dough what it needs to rise. But how is it made, what’s it made of, and how does it work?

Well, put simply, it’s just flour and water mixed together. It’s left to ferment, which means bacteria and yeast multiply in it as they feed on the flour. This sounds gross, but they’re harmless, and they’re what gives sourdough its unique taste.
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