The kind of flour we bake with can be the determining factor between success and failure. It is a fact, especially where restaurants struggle to bake good bread. Sourdough flour is not just popular. It is also a sought-after type of flour among numerous chefs and bakers. This sourdough flour guide has enough reasons why restaurants prefer this flour.
What is Sourdough Flour?
Sourdough flour is a specially milled form of flour. It is primarily used to prepare sourdough bread. It is one of the main constituents in the sourdough starter process. It involves blending flour with natural yeasts and water to create a bread-raising agent. The majority of sourdough is not bleached. And it tastes different, which adds to the signature sourdough tang.
Reasons Restaurants Prefer Sourdough Flour
Restaurants recognise the significance of quality ingredients. The following are a few reasons why sourdough flour is usually the best baking choice:
Unique Flavour Profile
The flavour of sourdough bread is distinct and tangy. This is what sets it apart in the world of bread varieties. Natural fermentation also contributes to the taste of the bread. This is more reason why most people like it.
Thicker Crust & Texture
Baking sourdough bread using proper sourdough flour yields a thicker crust. This is a characteristic that is frequently desired in quality artisan bread. Its texture is not just more open. It is also more chewable than breads prepared using other types of flours.
Improved Shelf Life
The benefits of using sourdough flour are many. That is because the natural acids of the bread contribute to a longer shelf life. This is particularly helpful for restaurants that need to maintain longer durations of bread freshness. This also enables restaurants to minimise food waste.
Natural Leavening Process
Doughs that are naturally leavened utilise sourdough flour as a key component. Restaurants also use wild yeast to raise the dough. In turn, this gives the bread a richer personality.
Versatility in Baking
Sourdough is not just versatile. It may also be prepared in various forms of bread styles. This gives bakers the freedom to explore additional methods and flavours. With this, they keep bread in the restaurant novel.
High Customer Demand
As the trend toward artisanal bread continues to grow, customers are seeking sourdough alternatives. Restaurants can build a reputation for providing artisanal products. They can do so by providing high-quality sourdough bread made with the finest flour. This doesn’t just make them more appealing. It also contributes to attracting a loyal customer base.
The bottom line is that choosing the right flour is important. This is true, especially for restaurant baking bread with a touch of diversity. The bread is often prepared with the finest sourdough flour. Therefore, it doesn’t just have excellent taste. It also has a good texture. This, in turn, improves the overall dining experience of the customers. Therefore, the bread will be reasonable in any restaurant where there is a sandwich that is a complement to main dishes.
