“Unleavened” is generally referred to as bread baked without the use of special yeast cultures added to the dough during kneading. This bread is made with the addition of various starters. And in the second you will not find anything but the same yeast. Valery Burmatnov, a teacher at the Department of Grain, Baking and Confectionery Technologies at ROSBIOTECH University, told socialbites.ca.
“It is impossible to do without yeast completely – after all, it is their activity that releases the bubbles that make bread bread, but it is possible to reduce their amount to a minimum. For this purpose, special starter cultures are used, in which biological microorganisms are many times less. Therefore, you cannot talk about yeast in the composition of “unleavened bread”, but yeast is actually present,” explained the expert.
Also, according to the scientist, there really is no unleavened flour.
“Of course, buy the most ordinary flour in the store and dilute it with water. After a certain period of time, this mass will begin to increase in size and its smell will become slightly sour. The explanation for this is simple: There are also bacteria in the flour that begin to actively multiply in a moist and warm environment,” Burmatnov stated.
However, the statement that there is no difference between normal yeast bread and sourdough bread is also wrong.
“The first, main difference is the duration of the fermentation process. Baker’s yeast was created specifically to speed up and simplify the baking process. With baker’s yeast, the fermentation process takes 40 to 180 minutes, and with sourdough, it takes four to six hours. Additionally, the fermentation process itself also goes through the fermentation process. The full production cycle of sourdough bread can take up to 10 hours. The long fermentation process of the dough increases the absorption of minerals and preserves vitamins. This is especially true of whole grain bread, rich in vitamins and microelements. Additionally, grain protein (gluten) and sugars are partially processed during the fermentation process; “This increases the digestibility of this type of bread and lowers its glycemic index,” he said.
Additionally, sourdough contains lactic acid bacteria. According to research, they slow down the absorption of starch. Therefore, the glycemic index of sourdough bread decreases even more.
“In addition, lactic acid bacteria protect against mold growth, so this type of bread lasts longer than yeast bread. The lactic acid bacteria contained in sourdough produce much richer and more diverse odors than yeast: Sourdough bread is more delicious and aromatic. An interesting fact: During the baking process, all yeast cultures die in the first baking zone, so based on biochemistry we can safely say that all bread is yeast-free,” concluded the expert.
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