Sourdough or yeast: what to choose?
At Wello Life, we love bread! Good, healthy, local, quality bread. After talking to our two Wello's bakers (Le Fournil du Loup and La Grigne de Gauthier) we wanted to find out a little more about the subject and discover exactly what the differences are between sourdough and yeast. We explain it all to you!
Definitions
Yeast is bought from the shop (it can be fresh or dry). It reacts with the gluten and makes the dough rise quickly. It was invented at the end of the 19th century thanks to the work of Louis Pasteur to allow bakers to save a lot of time.
Sourdough is a combination of yeast and bacteria that grow inside a dough made of flour and water. These bacteria produce lactic acid which ferments the dough. They also give sourdough bread its characteristic sour taste.
The lactic acid contained in sourdough bread results in a bread with a lower glycaemic index than a bread made with ordinary yeast.
Leavening is the most traditional method of fermenting dough to produce bread. It has existed for 5,000 years.
Advantages and disadvantages
On the yeast side :
👍 The convenience of it: just need a little water to be "woken up", and your prep work is practically zero.
👍 You can literally find yeast in any supermarket.
👍 The fast action of yeast means you can make the dough in the morning, let it rise, come home from work and start cooking the same day.
👎 Breads made with yeast can lack depth and richness.
On the leavening side :
👍 The pride of making sourdough from scratch is an amazing feeling!
👍 You get a tastier bread. You may never want to go back to using yeast to make your bread.
👍 Sourdough is particularly rich in nutrients that the body can easily absorb and antioxidants.
👍 Sourdough is generally easier to digest.
👍 You can use it for many other baked goods.
👍 You can even give it to your loved ones (homemade gift).
👎 It's not an easy process. It's a commitment you need to be ready for.
👎 The process of making sourdough bread is quite long (several days).