Prozymi

The ‘starter’ or ‘sourdough culture’ (prozymi in Greek) is kept in a jar and requires frequent refreshments and feedings with flour and water to remain active and healthy.

Inside the jar the wild natural yeast and lactic acid bacteria are produced. All this natural slow chemistry give to the bread its high nutritional value, digestibility (as gluten is broken down by the naturally occurring acids) and of course its distinctive tangy flavor. Sourdough fermentation produces changes in the bread that may allow for better blood sugar control.

All my bakes involve a very lengthy fermentation process, resulting in bread that is super healthy while tantalisingly delicious. My process, tried and tested, takes 3 days from start to finish.