GIB’s Founder Emily Interviews Julian, Sciascia Storey’s Head Baker
We caught up with our exclusive sourdough bread supplier & Sciascia Storey’s Head Baker, Julian, who has been in the trade for over 20 years, to reveal some of the secrets behind what sets our sourdough apart. Julian always strives “to produce great tasting and authentically produced sourdough that has a minimal ingredient base, is organically sourced and has a flavour profile that is consistent and appealing to customers old and new.”
He answers a couple more questions on the process we use at Good In Bread below:
What is the difference in the flour we use, over other bakery products:
J: A well grown organic flour has a richness in its flavour profile that a non organic flour just cannot come close to.
What is a slow and cold fermentation process and how does it affect the flavour:
J: The process we use is a combination of differing cold methods and timings that control the bacterial fermentation to build the flavours and depth of character in the dough, without turning the carbohydrates into alcohol.
How much less gluten does authentic Sourdough bread contain compared to its industrial counterpart?
J: An artisan loaf of bread hasn’t had any added gluten to the dough as some industrial loaves may have, but this doesn’t mean an artisan loaf isn’t high in gluten, a well fermented artisan loaf holds the bacteria to help our body digest these proteins efficiently.
What are the main nutrients and minerals in Sourdough?
J: Basic sourdough has a similar nutrient content to other artisan breads, but the process of fermentation and lower ingredient profile compared to shop bought/industrial bread, for example, enables sourdough bread to typically display a higher level of folate and antioxidants, as well as be a more widely tolerated bread type for individuals sensitive to gluten and other digestives/body issues.
What is it about Sourdough that makes it good for the body and the soul?
J: Outside of its great taste, Sourdough is thought to have a myriad of positives for the body, from potentially a role in regulating blood sugar via improved insulin sensitivity, through to being a more tolerated bread product to digest compared to its industrial counterparts in industrial bread making, due to a natural fermentation process that doesn’t rely on the use of bakers yeast. Sourdough bread exhibits a lower pH profile too, which results in lower phytate levels and partial gluten degrading through its fermentation process, thereby allowing one’s body to more readily absorb the nutrients it contains. This and the fact that Sourdough also typically contains prebiotics, the probiotic-like properties are believed to play a further role in aiding digestion. Sourdough bread will therefore enjoy an appeal to those consumers that may be able to tolerate it more effectively and efficiently compared to other breads on the market.
When you eat something unprocessed and crafted by hand, you can’t help but enjoy the sensations it stirs within you, the memories and experiences it potentially rekindles and coupled with the fact your body reacts positively to its ingestion then yes, it becomes more of a soulful practice and a love affair ensues.