Baker of sourdough bread from a class of its own

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Baking bread is a whole art. It seems so simple, flour, water, salt, yeast or sourdough, kneading, rising, baking, ready. But what seems simple is almost always not easy at all.

Most breads, however, contain many extra ingredients. These additions make the life of the baker or the bread factory much easier. The bread is better, according to the bakers concerned, but we would venture to question that.

Peter Danvers works on the basis of sourdough, this is not done with yeast, but with a mother dough, which also contains yeast. That mother's dough demands expertise and attention and the whole process of bread baking on the basis of sourdough requires considerably more time than the usual methodology.

Sourdough bread has become very popular in a relatively short time and that means that some 'artisanal' sourdough loaves are anything but traditional. That is to say, what we mean by art, because the industry has its own views.


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