So why choose sourdough and in particularly, our dough?
Creating sourdough bread is a three-day process that originated in Ancient Egypt, by accident. The story goes that a guy decided to make some beer. He left it outside in the sun to ferment, and promptly forgot about it. When he remembered, he discovered some delicious bread had materialised in place of his beer! He must have been pretty desperate for a beer though, as he tried it, but the rest, as they say, is history.
Perfected in the French bakeries and exported along with many ex-pats during the Goldrush to San Francisco, sourdough bread became synonymous with the Golden City.
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In the 1940's dry yeast was created and mass-produced in the 1950's leading to the bread that we find on our supermarket shelves today. Loaves also have added preservatives and E numbers, and many people find themselves intolerant or sensitive to this type of bread.
The beautiful thing about sourdough is that it is completely natural and the bread only contains THREE ingredients: Flour, water and salt.
It starts with a live 'starter' (ours is named Betty after Joe's Grandma, who was a creative and active soul who lived well in to her 80's, but that's another story!). The starter is active and 'fed' in order to create a natural leaven.
It's taken us about a year to perfect this bread-making process, with the family acting as guinea pigs. The boys both love it, and even eat their crusts. Kat, who is sensitive to gluten, has noticed that it doesn't bloat her at all and her digestion has noticeably improved. She also says it's "delicious".
Don't get us wrong, the bread does contain gluten, so is not advisable for coeliacs, but for those who do suffer from bloating after eating store-bought bread, you should definitely try it and see if you notice the difference. Please let us know if you do.
As previously mentioned, we make our bread using a three-day traditional process. Supermarkets don't tend use this method as it is labour-intensive, but as a result, the health benefits of the sourdough are reduced.
'True' artisan sourdough and fermented food has long been lauded for its health and immune supporting properties. It is rich in probiotic bacteria adding beneficial enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.
We utilise our starter at a certain point of it's activity, as we believe that sourdough is all about the process rather than the taste. We don't cremate or overbake our bread as some traditionalists believe it should be done and our result is an accessible loaf with a soft, light and creamy crumb and a deliciously, chewy crust.
We use organic flour, sea salt and water and our starter returns home to Appledore every evening where it is fed and developed in the freshest of sea air and sometimes sunshine, ready for making and baking the following day.
You can take our bread out of Appledore, but not Appledore out of our bread.
The Appledore Bakery
Based in the small North Devon fishing village of Appledore and Allhalland Street in Bideford.