Unleavened bread is usually described as bread baked without adding yeast cultures to the dough during kneading. In practice, bakers may rely on various starters, yet the core idea remains clear: a minimal amount of yeast activity is involved. This distinction was explained by Valery Burmatnov, who teaches at the Department of Grain, Baking and Confectionery Technologies at ROSBIOTECH University, in an interview with socialbites.ca.
Experts note that yeast cannot be eliminated entirely because its activity creates the bubbles that make bread rise. However, it is possible to reduce yeast use by employing starter cultures in which microbial populations are significantly lower. In other words, unleavened bread does not rely on yeast for its rise, though yeast still plays a role in the process, according to the specialist.
There is also a claim that unleavened flour does not exist in a true sense. When ordinary store flour is mixed with water, the mixture may start to expand and emit a slightly sour aroma after some time. The reason is simple: flour can contain bacteria that multiply in warm, damp conditions, Burmatnov noted.
But the idea that there is no difference between bread made with standard yeast and sourdough is incorrect. The primary difference lies in fermentation time. Baker’s yeast is designed to speed up baking, producing a shorter fermentation window. In contrast, sourdough fermentation extends for several hours. The overall production cycle for sourdough bread can span many hours, which influences the texture and flavor.
Longer fermentation helps the dough better absorb minerals and retain vitamins, especially in whole grain varieties rich in nutrients. Protein and sugars in the grain also undergo partial processing during fermentation, which can improve digestibility and influence the glycemic response of the final loaf.
Moreover, sourdough contains lactic acid bacteria, which can slow starch absorption. This may further lower the glycemic index of sourdough bread. In addition, these bacteria contribute to a longer shelf life by suppressing mold growth. The fermentation culture adds richer, more nuanced aromas compared to bread made with standard yeast. It is interesting to note that during baking, most yeast cultures become inactive in the earliest baking phase, which is why some scientists describe bread as effectively yeast-free after the initial bake, according to the expert.
In summary, the main takeaway is that traditional bread making can vary widely in technique and outcome. Understanding the role of fermentation and the impact of starter cultures helps bakers tailor texture, flavor, and nutrition to different preferences and needs across North America.
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