my name is Stefanie and I am a typical German nature, who has always been in love with bread. From early days on a good chunk of a fresh loaf has always been an essential part of my daily diet. It had been a little wonder when I became the opportunity to make my hobby into a profession. After long and intense time of research, of trial and errror and playing around with recipes and unknown technics, my skills grew steady. Lots of practise, high effort and good equipement allows us today to produce high quality sourdough bread.
Stef's Sourdough Basket was born on 2nd February 2015. Since that date we supply coffee and health shops, hotels and restaurants with our baked go
A Word about Sourdough
One and a half years ago, I combined brown flour with water and waited. This tryout was the initial act that has generated countless loaves of bread and buns. It signifies an incredibly complex relationship between my sourdough and I. A relationship that has survived summer heat and chilly winter days, stretches of intermittent dormancy, but never neglect.
The art of making sourdough bread is a wonderful engagement that returns to the "olden days" of baking bread. Sourdough is not a new concept, but rather an age-old, even ancient source of nourishment that has sustained people for ages. Making sourdough takes us back to an age that was far less modern and efficient, but nonetheless an age with more taste and enriched wellbeing.
Old-style artisan sourdough bread is made with a sourdough "starter" that serves as the leavening agent. This starter is essentially a thick soup of flour, water, wild bacteria, and wild yeast. The bacteria and yeast in the starter are obtained by simply leaving a flour and water mixture in a warm place over time. The wet flour attracts the wild bacteria and wild yeast species in the ambient air. Once these microorganisms find this substrate, they begin to utilize it in order to grow and multiply. There are dozens of species of Lactobacillus bacteria and Saccharomyces yeast species in the air that are attracted to the flour and water substrate.