When you start your sourdough, you’re working with these natural microorganisms. They begin to convert the sugar in the flour into gas, which makes the dough rise, and alcohol, which gives sourdough bread its characteristic flavour.

There is much to love about sourdough baking. Sourdough bread develops a deeper flavour profile, a longer shelf life and often improved nutritional values – especially when baked with organic wholemeal flour.

There are also health benefits: the fermentation process can help break down phytic acid – a substance in grains that can bind to important minerals such as iron and zinc, making them harder for the body to absorb. Through sourdough fermentation, these minerals can become more accessible, whilst the acids formed can contribute to a slower rise in blood sugar levels.

In summary: Sourdough baking is both fun and rewarding! Choosing an organic, stone-ground wholemeal flour can really take your baking to the next level and give the sourdough both vigour and character.

Remember – every flour behaves a little differently, so don’t be afraid to experiment! Try different varieties, notice the difference in how they rise and taste, and find your own favourite.

For a clear and inspiring introduction to sourdough baking, we recommend Kenny Jakobsson and his book "Sourdough – Learn the Craft" or his popular videos on YouTube. There, Kenny demonstrates in an educational and engaging way how to navigate the various stages of sourdough – from the first bubble to the finished loaf.

Tip: Give your sourdough bread an even richer flavour and greater depth by using a heritage grain or landrace wheat such as Öland Wheat.