Sauerteigbrot: aromatisch und alt bewährt!

Do you know that too? You buy a fresh loaf of bread, eat a few slices of it but the very next day it starts to go stale and dry? Then we have a tip: go for sourdough bread! It will delight you with its flavour and long shelf life. And that's not all – because these baked goods have a few more advantages. Discover them here and then order your favourite bread conveniently to your home - in our organic quality, of course! ###more###

Sourdough bread – why it's so good

The saying goes that first impressions count. And sourdough bread definitely knows how to score points. The appearance alone, with its beautiful colour and crispy crust, is simply a poem. Add to this the moist crumb, the pleasantly firm texture – and a slice of bread becomes an absolute delight. But that's not all it can do…

What a flavour!

That intense aroma! We probably all have it in our noses. Only sourdough bread can have this flavour. The reason for this is the many lactic and acetic acids that are produced during dough fermentation. In addition, over 300 different flavourings are formed during this process! And as if that wasn't enough, unwanted flavourings are not only masked, but actually reduced. So it's a fact – this bread simply tastes uniquely good!

Without any frills!

Sourdough bread can confidently claim to be pure and unadulterated. In principle, it doesn't need more than water, flour and salt. No preservatives, no additional artificial baking agents. The only things added to the dough are supplements to refine the flavour. This makes this bread ideal for allergy sufferers or people with intolerances.

Valuable inner values!

Of course, it's not just the many flavours and the absence of potentially irritating substances that make sourdough bread so valuable. It also contains a particularly large portion of vitamin B12, which is produced by the lactic acid bacteria. In addition, the minerals present in the grain (e.g. zinc, magnesium and calcium) can also be utilised by humans through the sourdough production process. How this works?

The phytic acid normally contained in cereals prevents the absorption of these minerals. However, the slow fermentation prevents the environment and the temperature in the dough rises. This allows the enzyme phytase, which is also contained in the flour, to be activated, which breaks down the aforementioned inhibitor into inositol and phosphorus. This allows people to utilise the full potential of nutrients from the ingredients.

Fight the mould!

You can enjoy sourdough bread for much longer than other types of bread. This is not only because the flour is broken down particularly well, which is good for the overall freshness of the baked goods. The lactic acid bacteria also convert the linoleic acid contained in the flour into certain monounsaturated fatty acids. These in turn suppress the formation of mould very effectively.

Sourdough bread – what your heart desires

We haven't even mentioned another advantage of sourdough bread yet: It is incredibly flexible! Whether with the classic rye or wheat flour or with barley or oats - there are virtually no limits to your imagination.

With us you will of course find classic rye bread, wholemeal rye bread and mixed rye bread, as well as light-coloured varieties (e.g. Demeter Terra Madre). You are sure to have a particularly exciting flavour experience with our Demeter walnut and sauerkraut bread. And gluten-free versions, such as our organic oat bread, are also no problem!

Just try out our large selection. You can conveniently buy your sourdough bread from us. We will then deliver it freshly baked to your home, where you can top it to your heart's content or simply enjoy it on its own.

Want to bake your own sourdough bread? You can get our leavened bread here.