Bakker of sourdough bread in a class of its own

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Baking bread is quite an art. It seems so simple, flour, water, salt, yeast or leaven, knead, let rise, bake, ready. But what seems simple is almost always not simple at all.

Most breads, however, contain many extra ingredients. These additives make the life of the baker or the bread factory a lot easier. According to the bakers in question, the bread benefits, but we dare 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. The mother dough requires skill and attention and the whole process of baking bread based on sourdough takes considerably more time than the usual method.

Sourdough bread has become quite popular in quite a short time, which is why some 'artisanal' sourdough breads are anything but artisanal. That is to say, what we mean by traditional, because industry has its own views.

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