Artisan Bread Varieties, Essential for Bakery Shelves

Artisan Bread Varieties, Essential for Bakery Shelves

Our traditional, village-style bread is actually sourdough bread. The same yeast has been used for centuries. The longer the yeast ages, the higher the quality of the bread. Sourdough bread contains a high amount of bacteria. These bacteria feed on the gluten in the bread, which can be harmful and has a high allergenic potential. Before we even consume bread, they reduce the negative effects of gluten allergy, which can be harmful to us, such as allergies, swelling, bloating, and joint pain. Bread was not previously considered a toxic substance; however, due to factors such as additives, yeast selection, and fermentation, it can become an anti-nutrient.

The Importance of Sourdough Bread
The Importance of Sourdough Bread

The different fermentation processes in sourdough bread have a positive impact on its nutritional value. For example, whole-grain breads are rich in minerals, but the phytic acid in the bread negatively impacts the absorption of these minerals.

Ingredients of Sourdough Bread
Ingredients of Sourdough Bread

The different fermentation processes in sourdough bread have a positive impact on its nutritional value. For example, whole-grain breads are rich in minerals, but the phytic acid in the bread negatively impacts the absorption of these minerals.

- Sophia Ward

It's a really nice and decent environment. I recommend it for those who want to buy organic bread. Delivery is fast and on time. The owner of the business is very friendly and cheerful. He does his job well.

- Making Sourdough Bread

The foamy mixture in the dough is called sourdough. The bacteria that make sourdough produce lactic acid, which actively breaks down the starches in the flour into carbon dioxide and ethanol. The carbon dioxide expands the gluten network in the dough, causing it to rise. The acid in ethanol gives sourdough bread its sour flavor. It's baked on a stone surface for about an hour before being ready for the table.

As Ekmek Fırını, we also use sourdough in our products.

Image

- Making Sourdough Bread

The acid in ethanol gives sourdough bread its sour flavor. It's baked on a stone surface for about an hour before being ready for the table. Bread made with sourdough can be stored for about two weeks without spoiling. The acid in ethanol gives sourdough bread its sour flavor. It's baked on a stone surface for about an hour before being ready for the table. Bread made with sourdough can be stored for about two weeks without spoiling.

Alt Text

Our Dating Sets

You'll love our specially prepared introduction sets, featuring delicious sourdough products, delicious bakery products, and products that complement your snacks perfectly!

Read More

BEST SELLERS!

Happiness packages and Favorite Flavors

NEW BREADS!

Happiness packages and Favorite Flavors

Breads

Products

SKIp to the details

Customer satisfaction is one of our top priorities.

Image
Image
Image