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Multi grain , 7 grain, Whole Wheat, Oats, Ragi, Wheat Bran, and many more.
The history of "sourdough" is as old as the history of leavened bread itself. Way back in ancient days (around 6, 000 years ago, some say) humans first figured out how to promote the fermentation and leavening of grains to first be brewed into beverages and then, later, to be baked into bread. This probably happened by accident time after time, until someone smart figured it out. Next our ancestors figured out how to save a portion of the fermented grains to use to "start" the fermentation of their next batch of bread. Since that time, humankind has been using and making "sourdough."
That fermented mix of grain and water that was saved and used to start the next batch of dough is what we now call a "sourdough starter" and bread made from such a starter, "sourdough bread." From a scientific perspective, a sourdough starter is a natural leaven - a mixture of grains and liquid (usually flour and water) inhabited by so-called "wild" yeasts and bacteria which leaven and flavor bread dough. These yeasts are the yeasts that thrive naturally on the surface of grains, fruits and vegetables, in the air and in the soil. The bacteria are certain strains of the so-called benign or "friendly" bacteria Lactobacillus, rod-shaped bacteria that can convert simple sugars into lactic and other acids.
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Rahul.d.chheda. (Garden Fresh)
391/7circlehouse, Bhaudaji Rd., King Circle, Matunga, Mumbai, Maharashtra - 400019
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